This was posted in bread-bakers last year (v117.n048) without the reviews.
* Exported from MasterCook *
Bread, Cranberry Orange Braided
Recipe By :King Arthur Flour
Serving Size : 12 Preparation Time :0:00
Categories : Bread Fruit
Hand Made Nuts
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
STARTER:
120 g Unbleached All-Purpose Flour -- (1C or 4 1/2 oz)
113 g cool water -- (1/2C or 4 oz)
1/8 teaspoon instant yeast
DOUGH:
269 g Unbleached All-Purpose Flour -- (2 1/4C or 9 1/2 oz)
1 1/4 teaspoons salt
2 teaspoons SAF Gold instant yeast -- *See Tip
67 g granulated sugar -- (1/3C or 2 3/8 oz)
57 g soft unsalted butter -- (1/4C or 4T or 2 oz)
2 large eggs
1 large egg yolk -- white reserved
1/4 teaspoon Fiori di Sicilia flavor -- *See Tip
1 large orange -- grated peel
FILLING:
85 g dried cranberries -- (3/4C or 3 oz)
85 g walnuts -- (3/4C or 3 oz)
50 g Sticky Bun Sugar -- (1/2C or 1 3/4 oz) *See Tip
TOPPING:
pearl sugar -- or sparkling sugar, for decorating
This holiday sweet bread is great for gifting, or for sharing at a
festive breakfast or brunch. Its subtle orange flavor; soft, tender
crumb, and surprise sweet fruit and nut filling are sure to please
gift recipients and guests alike.
PREP: 20 mins. to 30 mins
BAKE: 30 mins. to 35 mins
TOTAL: 2 hrs 50 mins. to 5 hrs 5 mins
YIELD: one 12" to 14" loaf.
To make the starter: Combine the starter ingredients, cover, and
leave at room temperature overnight.
To make the dough: Mix the starter with the dough ingredients,
kneading until elastic and satiny. Let the dough rise in a greased,
covered bowl for 1 to 2 hours, until puffy.
Divide the dough into three pieces. Flatten each piece into a 6" x
12" rectangle.
Mix the filling ingredients together, and spread each rectangle with
some of the filling.
Starting with a long edge, roll each rectangle into a log. Braid the
logs together.
Cover the braid, and allow it to rise for 1 to 2 hours, until puffy.
Preheat the oven to 350F.
Combine the egg white with 1 tablespoon water, and brush onto the
braid. Sprinkle with pearl or sparkling sugar.
Bake the braid for 30 to 35 minutes, until golden brown; a digital
thermometer inserted into the center should register 190F.
Remove the bread from the oven, and transfer it to a rack to cool.
Tips:
If you don't have Fiori di Sicilia, replace it with 2 teaspoons
vanilla extract + 1/4 teaspoon orange oil (or 1 tablespoon grated orange rind).
If you don't have Sticky Bun Sugar, replace it with brown sugar; the
filling may seep out of the loaf a bit as it bakes.
SAF Gold instant yeast is specially formulated for sweet dough; but
use SAF Red if that's what you have, understanding that your dough
will take longer to rise, both the first and second times.
Info: Cal 240, Fat 80, Carbs 35g, Sod 220mg, Fiber 2g, Pro 6g
Review 1: This is an outstanding recipe. I am a beginner/intermediate
bread baker. I've made this 3 times and it was perfect each time. The
first time I made it exactly as written. The second I added cardamom
to the dough and filling (I liked this better but I LOVE cardamom).
The third I added the cardamom and substituted dried apricots for the
cranberries. Each was delicious. Cranberries are a strong flavor so
for that version, it was all about the filling. The apricot was more
subtle and therefore more about the flavor of the bread/cardamom.
Both equally delicious. It just depends on your taste.
Review 2: Awesome! This bread was wonderful, and it baked up HUGE. I
didn't have orange oil, so I ended up using the substitution of
vanilla and orange zest. All together, I had the zest of almost two
full oranges in my bread, and you could definitely taste the orange
flavor throughout the bread (not overwhelming other flavors, but
certainly apparent). I agree that there might have been a tiny bit
too much filling, although my tasters were not complaining. Like
others, I also appreciate when King Arthur offers the option to add
potato flour to make the dough softer. I didn't have potato flour, so
I substituted 1/4 of the all-purpose flour in the recipe for 1/2 cup
of instant mashed potato flakes, and I think it definitely did give a
softer texture (not as soft as something like the cinnamon star
bread, but still softer than it would otherwise be - I think if I
hadn't added that, the bread might have been relatively hard/dry by
the second day). Overall, this was great bread that I will definitely
plan to make again at some point! Sweet, tart, and abundant - what
more could you want?
Review 3: My bread turned out beautifully in picture. But I was very
disappointed that it was very dry this morning. I rolled out my three
pieces of dough with some flour and rolling pin. So I had difficulty
sealing the fillings in because of the flour. But I was able to braid
without much trouble. I bake for 30 minutes, used a toothpick to
check doneness, there was some sticking, baked additional 5 minutes.
Yes, some of the sugar leaked out since I used brown sugar. How can I
get a moist tender bread? I like to try this recipe again.
Thanks for giving this recipe a go, Linda! One thing that can give
your yeast breads a more tender texture and longer shelf life would
be to swap 1/4 cup of the All Purpose Flour with 1/4 cup Potato
Flour. It makes a world of difference! Annabelle@KAF
Review 4: Thank you Annabelle for the advice of substituting 1/4 C of
potatoes flour for the APF. I used brown sugar , and I can taste the
sugary crystals with the walnut/cranberry filling. Is it possible to
use jam /jelly or pie filling to mix with the walnut/cranberry
filling to make it more spreadable? It is a very delicious bread, in
spite of it being drier than I wanted. There is no substitute for the
Fiori de Sicili. It elevates this bread to a higher level- smell so
delicious! Will try again this weekend as soon as you recommend how
to make the filling better. Thank you.
You could definitely mix a bit of jam or preserves with your filling,
Linda. A cranberry preserve or orange marmalade would be delicious!
Annabelle@KAF
Review 5: Very nice bread. I followed exactly. Nice texture and very
attractive. A little time consuming, but not really labor intensive.
If you haven't tried it yet, buy the Fiori di Sicilia. I love this
flavoring. I have used it in angelfood cake, and ricotta cookies. It
adds a unique and distinctive flavor.
S(Internet address):
"https://www.kingarthurflour.com/recipes/cranberry-orange-braided-bread-recipe";
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 244 Calories; 9g Fat (34.5%
calories from fat); 7g Protein; 34g Carbohydrate; 2g Dietary Fiber;
63mg Cholesterol; 236mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 0603