Holiday Cranberry Yeast Bread Recipes

Steps:

• Sift flour, sugar, baking powder, salt and soda into large bowl and set aside.
• Add 2 tablespoons melted butter to 3/4 cup freshly squeezed orange juice.
• Add beaten egg to orange mixture and add to dry ingredients.
• Mix until dry ingredients are moistened.
• Stir in chopped nuts and cranberries.
• Turn into (greased and floured) 9 x 5 x 3 inch loaf pan.
• Bake at 350 degrees for 55 minutes to 1 hour.
• Let stand 24 hours before slicing.
• This recipe freezes very well - I usually wrap first in Saran Wrap, then wrap it in aluminum foil and then place in zip-lock bags - I generally take out of the freezer the night before serving, if possible.
• Delicious plain or with butter or cream cheese spread on it.

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add cranberries and orange peel.

Steps:

• 1.
• Sprinkle yeast over warm water in a large bowl; stir briefly.
• Let stand until foamy (about 5 minutes).
• Stir in milk, sugar, butter, salt, cardamom, eggs, and lemon peel.
• Using electric mixer (with a paddle attachment if you have one) or a heavy spoon, add 2 cups of the flour, 1 cup at a time, beating well after addition.
• Then eat on medium speed for 3 minutes.
• Add 1 1/4 cups more flour; beat until combined.
• Scrape dough out onto a lightly floured board and knead until smooth (5 to 10 minutes) adding more flour as needed to prevent sticking.
• Place in a greased bowl; turn over to grease top.
• Cover with plastic wrap and let rise in a warm place until doubled (about 1 1/2 hours).
• Meanwhile, prepare filling.
• In a medium-size bowl, combine butter,flour and sugar.
• Beat until smooth.
• Stir in almonds, dried cranberries, lemon peep, and almond extract.
• Cover and refrigerate.
• Punch doubled dough down and knead briefly on a lightly floured board to release ari.
• Roll into a 9- by 30-inch rectangle.
• Crumble filling dough to within 1 inch of edges.
• Beginning at long side, tightly roll up dough, pinching edge against loaf to seal.
• With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up.
• Loosely twist ropes around each other, keeping cut side up.
• Transfer to a greased and floured baking sheet and shape into a 10-inch ring, pinching ends together to seal.
• Let rise, uncovered, in a warm place until puffy (45 to 60 minutes).
• Bake in a 375°F oven until lightly browned (about 20 minutes).
• Transfer to a rack and let cool briefly.
• Meanwhile, prepare sugar glaze.
• In a small bow, combine powdered sugar, lemon juice and 1 tablespoon water; stir until smooth.
• Drizzle over warm bread.

Steps:

• Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
• Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.