Festive Holiday Cranberry Walnut Bread Braid
- Festive Holiday Cranberry Walnut Bread Braid
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- Submitted By: Donna Ryan
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This is a beautiful holiday bread that uses a fruit and nut filling that is satisfying and scrumptious! Each slice is a piece of of sweet dough surrounding apples, cranberries and walnuts. A breakfast or coffee sweet it is a real hit. Beautiful to look at you'll amaze yourself at what a great baker you are!It also makes a wonderful food gift wrapped in cellophane with a bit of ribbon.
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- Servings: 10
- Prep Time: 2 1/2 hours includes rise timem
- Cook Time: 30 minutesm
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- Ingredients
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• 1 package Fleischmann’s RAPID RISE active dry yeast
• 1 cup warm fat-free milk (110° to 115°)
• 1/2 cup sugar
• 2 tablespoons butter, softened
• 1 egg
• 1/2 teaspoon salt
• 3-1/2 to 4 cups all-purpose flour
FILLING:
• 1/2 cup sugar
• 2 tablespoons plus 2 teaspoons cornstarch
• 3/4 teaspoon ground cinnamon
• 2/3 cup apple cider or unsweetened apple juice
• 4 cups thinly sliced peeled Granny Smith apples
• 2/3 cup dried cranberries
• 1 /2 cup coarsely chopped California Walnuts
• 1 egg
• 1 tablespoon water
ICING:
• 1 cup confectioners' sugar
• 4 teaspoons water
• 1/2 teaspoon vanilla extract
• 1/4 cup dried cranberries
• 2 tablespoons finely chopped California Walnuts
- Directions
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Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 45 minutes.
In a large saucepan, combine the sugar, cornstarch, cinnamon and cider. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in apples; cook 5-10 minutes longer or until crisp-tender. Remove from the heat; stir in cranberries and walnuts . Cool to room temperature.
Punch dough down; roll into a 15-in. x 12-in. rectangle. Place on a baking sheet coated with cooking spray. Spread filling lengthwise down center of dough. On each long side, cut 1-in.-wide strips 3 in. into center. Fold strips at an angle across filling; seal ends. Cover and let rise until doubled.
Beat egg and water; brush over dough. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Combine confectioners' sugar, water and extract; drizzle over loaf. Sprinkle with cranberries and walnuts. Yield: 1 loaf (10 slices ).
In a large bowl, dissolve yeast in warm milk. Add sugar, butter, egg, salt and 3 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
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