I guess this is a bit of a variation on a cinnamon roll bread only instead of a brown sugar and cinnamon paste, it’s filled with a cranberry sauce. I’m not overly pleased at how it slacked out and got some big holes (I suspect the cranberry mixture was too heavy), but it did taste good – sort of like pre-jammed breakfast bread.
Ingredients
for the Bread
1/3 cup sugar
2 1/2 teaspoons (1 packet) quick-rise yeast
1/2 teaspoon salt
3 to 3 1/2 cups all-purpose flour
1/2 cup water
1/2 cup milk
1/3 cup butter, cubed
for the Cranberry Filling
1 1/2 cups chopped fresh or frozen cranberries
1/4 cup packed brown sugar
1 teaspoon cornstarch
1/4 cup water
1 tablespoon butter
1 tablespoon lemon juice
Directions
In the work bowl of your stand mixer, place 1 cup of the flour, sprinkle over the sugar and yeast.
In a small saucepan over medium heat, heat water, milk and butter, until butter is melted. Cool until mixture is lukewarm (about 110-120F). Add liquid to dry ingredients (do not stir) and let sit for 15 minutes until the yeast is foamy. Then, stir in enough flour, one cup at a time, until a smooth dough is formed (you may not use the last 1/2 cup). Let knead with mixer for 5-7 minutes on medium speed. Turn dough onto a floured surface and knead until smooth and elastic, 5-6 minutes. Place dough in a greased bowl. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a small saucepan, combine cranberries, brown sugar, cornstarch and water. Cook over medium heat until mixture thickens and cranberries burst, 10-15 minutes. Remove from heat and stir in butter and lemon juice; let cool completely (this can also be done the day before.)
Punch down the dough and turn onto a lightly floured surface. Roll into a 9 x 18-inch rectangle. Spread the filling to within 1/2 inch of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Transfer, seam side down, to a greased 9 x 5-inch loaf pan, arranging in a zigzag fashion to fit. Cover with a towel and let rise in a warm place until doubled, 30-40 minutes.
While the dough is proofing, preheat oven to 350F. Bake loaf for 40-45 minutes or until golden brown. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
