• BH&G 3400

    From Dave Drum@1:229/452 to All on Thu Jul 22 11:31:46 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cranberry Twist Bread
    Categories: Breads, Fruits, Citrus, Nuts, Dairy
    Yield: 16 Servings

    MMMMM---------------------------BREAD--------------------------------
    3 c All-purpose flour
    1/4 oz (1 env) active dry yeast
    3/4 c Milk
    1/3 c Granulated sugar
    2 tb Butter or margarine
    1 lg Egg
    1/2 c Fine chopped cranberries
    2 tb Fine chopped pecans
    1 1/2 ts Fine shredded orange peel
    1/2 ts Pumpkin pie spice or apple
    - pie spice
    1 1/2 ts Butter; melted

    MMMMM------------------------ORANGE ICING-----------------------------
    1 1/2 c Powdered sugar
    1 1/2 ts Fine shredded orange peel
    3 tb Orange juice

    In a medium bowl combine powdered sugar, orange peel, and
    enough orange juice to make icing a drizzling
    consistency.

    MAKE BREAD: In a large bowl stir together 1 cup of the
    flour and the yeast; set aside. In a small saucepan heat
    and stir milk, 2 tablespoons of the granulated sugar, the
    2 tablespoons butter, and 1/2 teaspoon salt until warm
    (125ºF/52ºC). Add milk mixture to flour mixture; add egg.
    Beat with an electric mixer on low to medium speed for 30
    seconds, scraping sides of bowl. Beat on high speed for 3
    minutes. Stir in as much of the remaining flour as you
    can.

    Turn out dough onto a floured surface. Knead in enough
    remaining flour to make a soft dough that is smooth and
    elastic (3 to 5 minutes total). Shape dough into a ball.
    Place in a lightly greased bowl; turn once. Cover; let
    rise in a warm place until double (1 to 1 1/2 hours).

    Meanwhile, for filling, in a small bowl stir together
    cranberries, remaining sugar, pecans, orange peel, and
    spice; set aside.

    Punch down dough. Turn out onto lightly floured surface.
    Cover; let rest 10 minutes. Grease a baking sheet. Roll
    dough into a 14" x 10" rectangle. Brush with melted
    butter. Spread filling over dough. Starting from a long
    side, roll dough into a spiral. Seal seam. Place seam
    side down and cut roll in half lengthwise. Place cut
    sides up, side by side, on prepared baking sheet. Loosely
    twist halves together, keeping the cut sides up. Pinch
    ends to seal. Cover; let rise in a warm place until
    nearly double (about 30 minutes).

    Bake in a 375ºF/190ºC oven about 25 minutes or until
    golden brown (if necessary, cover loosely with foil the
    last 10 minutes to prevent overbrowning). Remove from
    baking sheet; cool on a wire rack.

    Drizzle with Orange Icing.

    Makes: 16 servings

    Better Homes & Gardens | December 2016

    MM Format by Dave Drum - 28 December 2016

    Uncle Dirty Dave's Archives

    MMMMM

    ... Stop making new flavours of Coca-Cola & just put the cocaine back in!

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    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)