Cranberry-Orange Twist Bread

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Cranberry-Orange Twist Bread

Swirled with both dried fruit and fresh berry sauce along with punchy citrus zest, this impressive yeast bread looks intimidating to make but couldn’t be easier to pull off.

Cranberry-Orange Twist Bread
 
Makes 1 (12-inch) loaf
Ingredients
  • ⅔ cup warm whole milk (110° to 115°)
  • 1 tablespoon granulated sugar
  • 1 (0.25-ounce) package active dry yeast
  • 3 cups all-purpose flour, divided
  • ¼ cup unsalted butter, melted
  • 2 large eggs
  • 1½ teaspoons plus ⅛ teaspoon kosher salt, divided
  • 1 (14-ounce) can whole-berry cranberry sauce
  • 1½ teaspoons orange zest, divided
  • ½ cup sweetened dried cranberries
  • 1 cup confectioners’ sugar
  • 1 tablespoon fresh orange juice
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, granulated sugar, and yeast. Let stand until mixture is foamy, about 10 minutes. With mixer on low speed, beat in 1 cup flour. Add melted butter and 1 cup flour, beating until combined. Add eggs, beating to combine. Gradually add remaining 1 cup flour and 1½ teaspoons salt, beating until a soft dough forms.
  2. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
  3. Spray a 10-inch cast-iron skillet with cooking spray.
  4. In a small bowl, whisk together cranberry sauce and 1 teaspoon orange zest.
  5. On a lightly floured surface, roll dough to an 18×16-inch rectangle. Spread cranberry sauce onto dough, leaving a ½-inch border on all sides. Sprinkle dried cranberries onto dough. Starting at one long side, roll up dough into a log, pinching seam to seal. Place log, seam side down, on a cutting board, and cut in half lengthwise, leaving the top 1 inch of log uncut. Carefully twist dough pieces, cut side up, around each other, and place in prepared pan, cut side up, tucking ends underneath. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes.
  6. Preheat oven to 350°.
  7. Bake until golden brown, 35 to 40 minutes. Let cool on a wire rack for 10 minutes.
  8. In a small bowl, whisk together confectioners’ sugar, orange juice, remaining ½ teaspoon zest, and remaining ⅛ teaspoon salt until smooth; brush all over warm bread. Let cool for 10 minutes; serve warm.

 

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