A nice Christmas gift for someone.
* Exported from MasterCook *
Cranberry Pull-Apart Bread with Orange-Cream Cheese Icing
Recipe By : Paige Grandjean
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Holidays
Posted
Amount Measure Ingredient -- Preparation Method
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Bread
1/4 cup water -- warm, (100F to 110F)
2 1/4 tsp active dry yeast -- (1/4-oz.)
3/4 cup sugar -- granulated, divided, plus
1 tsp. sugar -- granulated
1/2 cup unsalted butter -- softened
1 teaspoon salt
2 large eggs
1 cup milk -- whole
4 1/2 cups bread flour -- divided, plus more for dusting, (to 5C)
1 1/2 cups cranberries -- frozen, thawed & coarsely
chopped, (about 5 1/2 oz.)
1 tablespoon orange zest -- to 2 Tbsp
Icing
6 tablespoons cream cheese -- softened
2 tablespoons unsalted butter -- softened
1/8 teaspoon salt
2 1/4 cups powdered sugar -- (about 9 oz.)
1 teaspoon vanilla extract
2 tablespoons fresh orange juice -- divided
The entire family will love the sticky-fingered fun of tearing apart
these sweet layers filled with tangy cranberries and bright orange
zest. The recipe makes two loaves of bread; give one as a gift, and
take the other to brunch.
Active: 40 mins
Total: 3:15
Prepare the Bread: Stir together warm water, active dry yeast, and 1
teaspoon of the granulated sugar in a small bowl. Let stand until
foamy, about 5 minutes.
Beat unsalted butter with a heavy-duty electric stand mixer on medium
speed until creamy, about 1 minute. Add salt and 1/2 cup of the
granulated sugar; beat until light and fluffy, about 3 minutes. Add
eggs, 1 at a time, beating well after each addition. Stir in whole
milk and yeast mixture. Gradually add 4 1/2 cups of the bread flour,
beating on medium-low just until combined.
Turn dough out onto a lightly floured work surface. Knead until
smooth and elastic, about 5 minutes, adding up to 1/2 cup flour, in
very small amounts, if necessary to keep dough workable. Place dough
in a lightly greased bowl, turning to coat all sides. Cover and let
stand in a warm place until dough doubles in size, about 1 hour and 30 minutes.
Combine frozen cranberries, orange zest, and remaining 1/4 cup
granulated sugar in a medium bowl. Set aside.
Turn dough out onto a lightly floured work surface. Divide dough in
half. Roll 1 dough half into a 16- x 10" rectangle, and cut into 8
(5- x 4") rectangles. Spoon about 1 tablespoon of the cranberry
mixture on each rectangle. Fold rectangles in half over filling so
that short sides meet. Then stand, cut side up and folded side down,
in a lightly greased 8- x 4" loaf pan. Repeat with second dough half
and remaining cranberry mixture in a second loaf pan. Cover pans
loosely with plastic wrap, and let stand in a warm place until dough
doubles in size, about 1 hour.
Preheat oven to 350F. Remove and discard plastic wrap. Bake in
preheated oven until golden brown and a wooden skewer inserted in
center comes out clean, about 30 minutes, shielding with aluminum
foil after 20 minutes to prevent excess browning, if necessary.
Cool in pans 10 minutes. Transfer from pans to wire rack to cool
slightly, at least 10 minutes.
Prepare the Icing: While Bread cools, beat cream cheese, butter, and
salt with an electric mixer on medium speed until creamy. Gradually
add powdered sugar, beating until combined. Stir in vanilla extract
and 1 tablespoon of the orange juice. Stir in up to 1 more tablespoon
orange juice, 1 teaspoon at a time, until it's smooth and creamy.
Drizzle Bread lightly with Icing, and serve with remaining Icing on
the side for dipping.
S(Internet address):
https://www.southernliving.com/recipes/cranberry-pull-apart-bread-orange-cream-cheese-icing-recipe
Yield:
"2 loaves"
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Per Serving (excluding unknown items): 351 Calories; 11g Fat (27.8%
calories from fat); 7g Protein; 57g Carbohydrate; 1g Dietary Fiber;
54mg Cholesterol; 185mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates.
NOTES : 2020 - 1220