Wednesday, January 16, 2008

Cranberry Vanilla Cinnamon Swirl Bread

I made this loaf of bread for Christmas gifts for neighbors and friends. I found this in a King Arthur Baking Companion magazine. I'm sure I stated before I really prefer King Arthur flour for my baking needs. The picture doesn't do this bread justice. Its a very tender bread that just tastes great. I had every person who received this bread from me contact me for the recipe. If your not a fan or cranberries (I'm not but this really tasted good) you can sub raisins for the cranberries or leave them out.
1 1/4 cups water
1 tablespoon instant yeast
2 tablespoons unsalted butter soft
2 tablespoons sugar
1 large egg
1 tablespoon vanilla extract
1 1/4 teaspoon salt
1/4 cup Baker's Special dry milk or nonfat dry milk
1/4 cup potato flour
3 cups all purpose flour
1 tablespoon cinnamon
1/4 cup confectioners sugar
1/4 cup brown sugar
2 tablespoons instant clearjel or cornstarch
2 tablespoons milk
1 teaspoon vanilla paste or extract
1 cup chopped dried cranberries or raisins, optional
Vanilla Glaze
1/4 cup confectioners' sugar
1 teaspoon vanilla paste or extract
2 tablespoons milk
To make the dough
Combine all of the dough ingredients by hand, mixer, or bread machine, mixing and kneading to form a soft, smooth dough. Place in a covered bowl and allow to rise until double (45 minutes to 1 hour).
To make the swirl
Combine the cinnamon, sugars, and clearjel; set aside. When you're ready to shape the loaf, whisk in the milk and vanilla paste or extract.
To assemble
After the dough's first rise, grease your hands (the dough will be soft and a bit sticky) and pat the dough out on a greased surface to a 7 x 20 inch rectangle (the longer the rectangle, the more spirals you'll get). Spread the surface with the swirl mixture, and sprinkle with dried fruit. Starting with a short end, roll up into a log, pinch the seam together, and place in a greased 9 x 5 inch loaf pan. Cover with a piece of greased plastic wrap and let rise until the bread is an inch above the rim of the pan; about 30 to 45 minutes.
Preheat the oven to 350 degrees. When the dough has risen, place the bread in the oven and bake for 45 to 50 minutes, until the center measures 190 degrees on an instant read thermometer, and the bottom sounds hollow when you tap it. Remove the bread from the oven and its pan, and place on a rack to cool thoroughly before glazing.
To make the glaze
Combine all the ingredients to make a pourable glaze; spread over the top of the cooled bread.

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