Cranberry Apple Cider Bread

Level Easy
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  • Ingredients for Cranberry Apple Cider Bread
  • DOUGH:
  • 4 1/2 teaspoons Fleischmann's Rapid Rise Yeast
  • 1 cup warm water (100 - 110F)
  • 1/2 cup granulated sugar, divided
  • 2 large eggs
  • 1 cup apple cider
  • 1 tablespoon salt
  • 1 tablespoon fresh lemon juice
  • 1/4 cup plus 1 tablespoon vegetable oil
  • 6 - 6 1/4 cups King Arthur Bread Flour, divided
  • FILLING:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon freshly grated lemon peel
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 2/3 cups peeled, cored, chopped Jonathan apple
  • 3/4 cup sweetened dried cranberries, chopped
  • 3/4 cup toasted pecans, chopped
  • GLAZE:
  • 2 cups confectioners' sugar
  • 1/2 teaspoon fresh lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup apple cider
  • Garnish
  • 1/4 cup toasted pecans, chopped, divided
  • 1/4 cup sweetened dried cranberries, divided
Directions
  1. In mixer bowl, with paddle attachment, combine yeast, warm water, and 2 teaspoons sugar. Let stand 10 minutes. Stir in remaining sugar, eggs, cider, salt, lemon juice, 1/4 cup vegetable oil, and 3 cups flour. Beat on low speed 2 minutes.
  2. Beat in 3 cups flour. Knead with dough hook until moderately soft dough forms, about
  3. 5 to 8 minutes, adding additional flour as necessary. Use remaining 1 tablespoon vegetable oil to grease a large mixing bowl. Place dough in bowl, turn to grease top. Cover; refrigerate dough overnight.
  4. Remove dough from refrigerator and let stand 30 minutes.
  5. To make filling: In a small bowl, stirring with spoon, mix together butter, confectioners' sugar, lemon peel, cinnamon, and vanilla. Set aside.
  6. Punch down dough; divide in half. On a lightly floured surface, roll each half into a 15 x 10-inch rectangle. Divide butter filling evenly and spread within 1 inch of edges of each rectangle. Sprinkle evenly with apples, cranberries, and pecans. Starting from long side, tightly roll up and pinch edges to seal.
  7. Using a floured knife, cut ropes lengthwise in half. With cut sides up, twist two ropes around each other to form a single piece. Place on a parchment paper-lined cookie sheets. Pinch ends together. Cover loaves, let rise 30 to 40 minutes, until puffy but NOT double.
  8. Bake in preheated 350F oven 30 to 35 minutes or until golden and done. To prevent overbrowning, tent loaves with foil last 5 minutes.
  9. To make glaze: Mix all ingredients with spoon, beating until smooth.
  10. Drizzle glaze over cooled loaves. Garnish by sprinkling each loaf with 2 tablespoons cranberries and 2 tablespoons pecans.
Source
  1. Recipe courtesy of: Teresa Cardin National Festival of Breads Winner
  • Ingredients for Cranberry Apple Cider Bread
  • DOUGH:
  • 4 1/2 teaspoons Fleischmann's Rapid Rise Yeast
  • 1 cup warm water (100 - 110F)
  • 1/2 cup granulated sugar, divided
  • 2 large eggs
  • 1 cup apple cider
  • 1 tablespoon salt
  • 1 tablespoon fresh lemon juice
  • 1/4 cup plus 1 tablespoon vegetable oil
  • 6 - 6 1/4 cups King Arthur Bread Flour, divided
  • FILLING:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon freshly grated lemon peel
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 2/3 cups peeled, cored, chopped Jonathan apple
  • 3/4 cup sweetened dried cranberries, chopped
  • 3/4 cup toasted pecans, chopped
  • GLAZE:
  • 2 cups confectioners' sugar
  • 1/2 teaspoon fresh lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup apple cider
  • Garnish
  • 1/4 cup toasted pecans, chopped, divided
  • 1/4 cup sweetened dried cranberries, divided
Directions
  1. In mixer bowl, with paddle attachment, combine yeast, warm water, and 2 teaspoons sugar. Let stand 10 minutes. Stir in remaining sugar, eggs, cider, salt, lemon juice, 1/4 cup vegetable oil, and 3 cups flour. Beat on low speed 2 minutes.
  2. Beat in 3 cups flour. Knead with dough hook until moderately soft dough forms, about
  3. 5 to 8 minutes, adding additional flour as necessary. Use remaining 1 tablespoon vegetable oil to grease a large mixing bowl. Place dough in bowl, turn to grease top. Cover; refrigerate dough overnight.
  4. Remove dough from refrigerator and let stand 30 minutes.
  5. To make filling: In a small bowl, stirring with spoon, mix together butter, confectioners' sugar, lemon peel, cinnamon, and vanilla. Set aside.
  6. Punch down dough; divide in half. On a lightly floured surface, roll each half into a 15 x 10-inch rectangle. Divide butter filling evenly and spread within 1 inch of edges of each rectangle. Sprinkle evenly with apples, cranberries, and pecans. Starting from long side, tightly roll up and pinch edges to seal.
  7. Using a floured knife, cut ropes lengthwise in half. With cut sides up, twist two ropes around each other to form a single piece. Place on a parchment paper-lined cookie sheets. Pinch ends together. Cover loaves, let rise 30 to 40 minutes, until puffy but NOT double.
  8. Bake in preheated 350F oven 30 to 35 minutes or until golden and done. To prevent overbrowning, tent loaves with foil last 5 minutes.
  9. To make glaze: Mix all ingredients with spoon, beating until smooth.
  10. Drizzle glaze over cooled loaves. Garnish by sprinkling each loaf with 2 tablespoons cranberries and 2 tablespoons pecans.
Source
  1. Recipe courtesy of: Teresa Cardin National Festival of Breads Winner