Cranberry Cream Cheese Bread
Dec 15, 2023 1:06:21 GMT -5
Post by Honoria on Dec 15, 2023 1:06:21 GMT -5
Cranberry Cream Cheese Bread
Prep 45 minutes
Cook 40minutes
Total 1 hour 25 minutes
Ingredients
For dough
▢1 teaspoon active dry yeast
▢⅓ cup sugar (plus 1 tbsp for yeast mixture)
▢1½ cups milk (warm)
▢2 large eggs
▢8 tablespoons butter ((½ cup), melted)
▢½ teaspoon salt
▢4 to 5 cups all-purpose flour
Cream cheese filling
▢¾ cup cream cheese
▢2 tablespoon sugar
▢1 large egg
▢1 teaspoon vanilla extract
Cranberry filling
▢2 cups cranberries (washed)
▢1 tablespoon lemon juice (freshly squeezed)
▢¼ cup sugar
▢¼ cup cornstarch
Egg wash
▢1 large egg (beaten)
Instructions
In a medium bowl, mix the warm milk, yeast, and that 1 tablespoon of sugar. Whisk in 2 cups of flour until you've got a smooth mixture. Let this little potion sit in a warm spot for about 30 minutes or until it doubles in size.
Once the starter is puffy and ready, add it to your mixer. Toss in the eggs, salt, the rest of the sugar, and the melted butter. Mix on medium for a minute—just until they're all mingling together. Gradually add in the remaining flour until the dough is soft and a tad sticky. Use the dough hook attachment for a 5-minute knead.
Shape your dough into a cozy ball and let it rise in the same bowl (covered with plastic wrap) until it's doubled in size, which will take about 2 hours.
While the dough is rising, beat together the cream cheese filling ingredients until smooth as silk.
In a saucepan, combine all the cranberry filling ingredients. Cook this over medium heat, stirring like you mean it, until it thickens up.
Preheat your oven to 375°F (190°C). Split the dough into two. On a lightly floured surface, roll out one half into a 12×18 inch rectangle. Imagine the dough is divided lengthwise into thirds. Cut slits along the outer thirds.
Spread half the cream cheese filling and half the cranberry filling down the center. Fold the strips over the fillings, alternating sides and stretching a bit to cover. Repeat with the other piece of dough and remaining cream cheese and cranberry filling.
Transfer these beauties to a baking sheet and let them rest for 30 minutes. They'll puff up a bit more.
Brush the loaves with the beaten egg for that perfect shine. Bake in the preheated oven for about 35 to 40 minutes, or until they’re golden and singing with color.
Notes
Recipe yields 2 breads.
Dough Rising Tip: For an ideal rising environment, place the dough in a warm, draft-free spot. A turned-off oven with the light on or on top of a refrigerator can provide just the right amount of warmth.
Filling Variation: Feel adventurous by adding orange zest to the cranberry mixture for an extra burst of citrus, or sprinkle a handful of chopped nuts for a delightful crunch.
Serving Suggestion: Serve slices of this bread warm to maximize the flavors and textures. A light toasting brings out a lovely contrast between the crisp exterior and the soft, rich interior.
Make-Ahead: Prepare the dough the night before and let it rise slowly in the refrigerator for the first rise. The next day, proceed with the filling and second rise to save time and enhance the flavor.
Freezing Advice: If freezing, slice the bread beforehand for easy single servings. Reheat slices in the oven or toaster for a quick, like-fresh treat.
link
Prep 45 minutes
Cook 40minutes
Total 1 hour 25 minutes
Ingredients
For dough
▢1 teaspoon active dry yeast
▢⅓ cup sugar (plus 1 tbsp for yeast mixture)
▢1½ cups milk (warm)
▢2 large eggs
▢8 tablespoons butter ((½ cup), melted)
▢½ teaspoon salt
▢4 to 5 cups all-purpose flour
Cream cheese filling
▢¾ cup cream cheese
▢2 tablespoon sugar
▢1 large egg
▢1 teaspoon vanilla extract
Cranberry filling
▢2 cups cranberries (washed)
▢1 tablespoon lemon juice (freshly squeezed)
▢¼ cup sugar
▢¼ cup cornstarch
Egg wash
▢1 large egg (beaten)
Instructions
In a medium bowl, mix the warm milk, yeast, and that 1 tablespoon of sugar. Whisk in 2 cups of flour until you've got a smooth mixture. Let this little potion sit in a warm spot for about 30 minutes or until it doubles in size.
Once the starter is puffy and ready, add it to your mixer. Toss in the eggs, salt, the rest of the sugar, and the melted butter. Mix on medium for a minute—just until they're all mingling together. Gradually add in the remaining flour until the dough is soft and a tad sticky. Use the dough hook attachment for a 5-minute knead.
Shape your dough into a cozy ball and let it rise in the same bowl (covered with plastic wrap) until it's doubled in size, which will take about 2 hours.
While the dough is rising, beat together the cream cheese filling ingredients until smooth as silk.
In a saucepan, combine all the cranberry filling ingredients. Cook this over medium heat, stirring like you mean it, until it thickens up.
Preheat your oven to 375°F (190°C). Split the dough into two. On a lightly floured surface, roll out one half into a 12×18 inch rectangle. Imagine the dough is divided lengthwise into thirds. Cut slits along the outer thirds.
Spread half the cream cheese filling and half the cranberry filling down the center. Fold the strips over the fillings, alternating sides and stretching a bit to cover. Repeat with the other piece of dough and remaining cream cheese and cranberry filling.
Transfer these beauties to a baking sheet and let them rest for 30 minutes. They'll puff up a bit more.
Brush the loaves with the beaten egg for that perfect shine. Bake in the preheated oven for about 35 to 40 minutes, or until they’re golden and singing with color.
Notes
Recipe yields 2 breads.
Dough Rising Tip: For an ideal rising environment, place the dough in a warm, draft-free spot. A turned-off oven with the light on or on top of a refrigerator can provide just the right amount of warmth.
Filling Variation: Feel adventurous by adding orange zest to the cranberry mixture for an extra burst of citrus, or sprinkle a handful of chopped nuts for a delightful crunch.
Serving Suggestion: Serve slices of this bread warm to maximize the flavors and textures. A light toasting brings out a lovely contrast between the crisp exterior and the soft, rich interior.
Make-Ahead: Prepare the dough the night before and let it rise slowly in the refrigerator for the first rise. The next day, proceed with the filling and second rise to save time and enhance the flavor.
Freezing Advice: If freezing, slice the bread beforehand for easy single servings. Reheat slices in the oven or toaster for a quick, like-fresh treat.
link
