email this pageWe love it when readers improvise, as Kelly Toth of Nashua, New Hampshire did with our Rosy Swirl Bread in the November issue. As a New Englander for over 10 years, she had never cooked with cranberries. Our Rosy Swirl Bread inspired her to try them and here’s her rendition:
“I doubled the filling and increased the cinnamon sugar and made them into cranberry cinnamon rolls. They were just a touch sweet and very yummy!! Now I am crazy about cranberries and freezing loads in my freezer.”
Rosy Swirl Bread
Photo by Mark Boughton; styling by Teresa Blackburn
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This yeast-risen, homey-looking bread is grainy with a delectable jam-like swirl in the middle, featuring fresh cranberries.
Ingredients
Ingredients
Bread:
1 cup 2% reduced-fat milk
1/2 cup butter, divided
1 cup old-fashioned oats
2 (.25-ounce) packages dry yeast
1 cup warm water
2 eggs
2 teaspoons vanilla extract
3 tablespoons sugar
1 tablespoon salt
3 cups whole-wheat flour
3 cups all-purpose flour, divided
1 tablespoon cinnamon mixed
with 3 tablespoons sugar
Cranberry filling:
1 2/3 cups fresh cranberries
½ cup sugar
Instructions
1 cup 2% reduced-fat milk
1/2 cup butter, divided
1 cup old-fashioned oats
2 (.25-ounce) packages dry yeast
1 cup warm water
2 eggs
2 teaspoons vanilla extract
3 tablespoons sugar
1 tablespoon salt
3 cups whole-wheat flour
3 cups all-purpose flour, divided
1 tablespoon cinnamon mixed
with 3 tablespoons sugar
Cranberry filling:
1 2/3 cups fresh cranberries
½ cup sugar
1. Combine milk and 1⁄4 cup butter in a small saucepan and heat until butter melts. Pour into a large bowl and stir in oats. Let stand about 10 minutes.
2. Sprinkle yeast over warm water, and let stand 10 minutes or until bubbly.
3. Add eggs, vanilla, sugar, salt and yeast mixture to oat mixture. Stir well.
4. Stir in whole-wheat flour and 2 cups all-purpose flour, 1 cup at a time. Turn dough out onto a clean, floured surface; knead in remaining all-purpose flour, 1⁄4-cup at a time, until smooth and pliable. Knead about 6 minutes. Spray a large bowl with cooking spray and place dough in it. Cover and let rise 1 to 11⁄2 hours, until doubled in bulk.
5. To prepare the filling, combine cranberries and sugar in a small saucepan. Cook, stirring constantly, until sugar melts and cranberries start to pop. Remove from heat and set aside.
6. Coat two 9-by-5-by-3-inch loaf pans with cooking spray. When the dough has risen, punch it down; divide into two equal parts.
7. Melt remaining 1⁄4 cup butter. Roll out one portion of dough into a 12-by-16-inch rectangle on a floured surface. Brush with 2 tablespoons melted butter. Sprinkle on 2 tablespoons cinnamon-sugar, stopping 3⁄4 inch from edges. Spread with half the cranberry filling, stopping 3⁄4 inch from edges.
8. Roll dough up, starting on one of the short sides. Pinch seams together at both ends; tuck ends under slightly. Place loaf, seam side down, into prepared pan. Repeat for second loaf.
9. Cover loaves and let rise until doubled in bulk, 45 to 60 minutes.
10. Preheat oven to 375F. Bake 35 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from oven, let stand in pans 5 minutes, then remove from pans and cool on racks 30 minutes. Makes 2 loaves (12 slices each).
Recipe by Crescent Dragonwagon, "Crimson Pride," Relish the Season, November 2007.
Nutritional Information
2. Sprinkle yeast over warm water, and let stand 10 minutes or until bubbly.
3. Add eggs, vanilla, sugar, salt and yeast mixture to oat mixture. Stir well.
4. Stir in whole-wheat flour and 2 cups all-purpose flour, 1 cup at a time. Turn dough out onto a clean, floured surface; knead in remaining all-purpose flour, 1⁄4-cup at a time, until smooth and pliable. Knead about 6 minutes. Spray a large bowl with cooking spray and place dough in it. Cover and let rise 1 to 11⁄2 hours, until doubled in bulk.
5. To prepare the filling, combine cranberries and sugar in a small saucepan. Cook, stirring constantly, until sugar melts and cranberries start to pop. Remove from heat and set aside.
6. Coat two 9-by-5-by-3-inch loaf pans with cooking spray. When the dough has risen, punch it down; divide into two equal parts.
7. Melt remaining 1⁄4 cup butter. Roll out one portion of dough into a 12-by-16-inch rectangle on a floured surface. Brush with 2 tablespoons melted butter. Sprinkle on 2 tablespoons cinnamon-sugar, stopping 3⁄4 inch from edges. Spread with half the cranberry filling, stopping 3⁄4 inch from edges.
8. Roll dough up, starting on one of the short sides. Pinch seams together at both ends; tuck ends under slightly. Place loaf, seam side down, into prepared pan. Repeat for second loaf.
9. Cover loaves and let rise until doubled in bulk, 45 to 60 minutes.
10. Preheat oven to 375F. Bake 35 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from oven, let stand in pans 5 minutes, then remove from pans and cool on racks 30 minutes. Makes 2 loaves (12 slices each).
Recipe by Crescent Dragonwagon, "Crimson Pride," Relish the Season, November 2007.
Per slice: 180 calories, 5g fat, 5g prot., 31g carbs., 3g fiber, 320mg sodium.
Related Stories
If you enjoyed reading this story, Holiday Cranberry Rolls, then you might enjoy these other stories.- Crimson Pride
- Cookie Swap
- A Celebration of Cranberries
- Monkey Bread
- Coffee Cakes and Quick Breads: Make Them Ahead for Holiday Breakfasts
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