cranberry crisscross bread
Cranberry Crisscross Bread

Cranberry Crisscross Bread

Ingredients:

Cup

Boiling water

2

Tablespoon

Butter

3

Tablespoon

Sugar

1

Package

Dry yeast

2

Tablespoon

Warm water

Teaspoon

Salt

1

 

Egg

2

Cups

All-purpose flour

Cranberry Filling (Recipe to Follow)

1

Cup

Fresh cranberries

Cup

Water

Cup

Sugar

1

Tablespoon

All=purpose flour

1

Teaspoon

Grated orange rind

Glaze (recipe to follow)

1

Cup

Sifted powdered sugar

Teaspoon

Vanilla extract

2

Tablespoon

Milk

 

Dash

salt

Directions:

Combine boiling water, butter and sugar in a small mixing bowl, stirring until sugar dissolves, set aside to cool.

Dissolve yeast in warm water in a large bowl. Add sugar mixture, salt, egg, and 1 cup flour, beating at low speed with an electric mixture until smooth. Stir in enough remaining flour to form a soft dough.

Place dough in a greased bowl, tuning to grease top, Cover and refrigerate overnight or at least 12 hours.

Roll dough into a 15 x 8 rectangle on a lightly floured surface. Place rectangle on greased cookie sheet. Spoon cranberry filling down center of dough. Make 3 cuts at 1 intervals on each side. Crisscross strips from each side over filling, tucking in end of last one. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled. Bake at 375 for 20 minutes or until golden brown. Spread with glaze while still warm.

 

Cranberry Filling:

Combine cranberries and water in a sauceoan; bring to a boil over medium heat.

Combine sugar and flour; add to cranberries, stirring constantly. Cook over low heat until filling is thickened, Stir in orange rind. Cool

Glaze:

Combine all ingredients in a small bowl; mix well

 

Yields

8-10 servings

 

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