Cranberry Swirl Bread-Taste of Home 2009
1 cup all purpose flour
2-2 1/2 cups whole wheat flour
1/2 cup water
1/2 cup milk
1/3 cup(or 5 tbsp butter)
2 1/4 tsp yeast
1/2 tsp salt
Punch dough down and roll into a 20X10 inch rectangle.
While dough is rising, work on filling and allow to cool.
1 cup chopped fresh or frozen cranberries(I kept mine whole)
1/4 cup packed brown sugar
1/4 cup water
1 tbsp butter
1/2 cup walnuts, chopped(omitted)
1 tbsp lemon juice(omitted)
Place cranberries, sugar, and water in smalls saucepan and and let simmer about 15 mins until cranberries start to pop. I did help mash some of the berries. Take off heat and add in lemon juice, walnuts, and butter. Allow to cool.
Spread over dough to within 1/2 inch of the edge of the dough. Roll jelly-roll style starting with longer edge. Seal seam. Place in zig zag(or snake shape) into a bread pan loaf that has been greased. Move onto topping...
2 tbsp whole wheat flour
2 tbsp sugar
2 tbsp butter, divided
**This was excellent and it was so pretty too! K was throughly impressed with how good it looked and raved about how yummy it was, which isn't like him at all! I would like to try it with blueberries next time. Or any berry would work well!