Now that we’ve kissed Thanksgiving goodbye for another whole long year (sigh), it’s not a second too soon to start thinking about Christmas.
Since sweet breads are always popular, not only to serve to family and friends but also give as Christmas gifts, I’ve rounded up a pair for your consideration.
The first starts with a traditional yeast dough that winds up fast-braided around a cinnamon-sparked filling of dried cranberries and sliced fresh apples. The folks at Fleischmann’s Yeast created this sweet treat, and brag that there’s “fruit filling in every bite!”
The second bread features cranberries, too, but this time made with some spooned straight from a can of the whole-berry sauce. A hint of shredded orange peel and some coarsely chopped nuts, either hazelnuts or almonds, really put this recipe on the map. It is taken from Fleischmann’s Yeast “Bread Machine Favorites.”
Christmas cranberry apple braid
Filling:
6cups (21/2 pounds) firm baking-type apples, such as Granny Smith, peeled and sliced
1teaspoon cinnamon
1cup sugar
1/4cup cornstarch
1cup water or apple cider
1cup dried cranberries (or, if desired, dried cherries or raisins)
Dough:
31/2-4 cups all-purpose flour, divided
1/4cup cornstarch
1/2cup sugar
1/2teaspoon salt
3envelopes rapid-rise yeast
1cup milk
1/4cup butter or margarine
1egg
Egg wash: 1 egg mixed with 1 tablespoon water
Topping:
1cup powdered sugar
1tablespoon water
For the filling, in a saucepan, combine apples, cinnamon, sugar, cornstarch and water or cider. Heat over medium-high heat for 10 to 12 minutes, stirring constantly. Bring to boil and continue to stir until very thick. Remove from heat; stir in dried fruit and set aside to cool.
When filling is cool, prepare dough: Mix 1 cup of the flour, cornstarch, sugar, salt and yeast in a large mixer bowl. Heat milk and butter until hot to touch (120 to 130 degrees). Add milk mixture and egg to mixer bowl with dough hook in place. Beat for 2 minutes at low speed. Stir in enough additional flour to make a soft dough, while mixing at medium speed for 3 to 5 minutes. Scrape sides as needed. (If using hand mixer, gradually sprinkle in additional flour while beating, just until mixing becomes difficult. Stir vigorously while gradually adding enough remaining flour to make a soft smooth dough.) Lightly oil hands and rolling surface to prevent sticking. Knead dough lightly, then roll into an 11-by-17-inch rectangle on oiled surface. Transfer dough to an 11-by-17-inch baking sheet coated with nonstick cooking spray.
Spoon cooled fruit filling in a lengthwise strip down center of dough. Using a sharp knife or scissors, make 2-inch cuts from dough edges at 1-inch intervals along each side of filling. Alternating sides, pull and twist strips across filling, pinching together as needed. Brush with egg wash and let rise in a warm, draft-free area for 1 hour. Bake at 350 degrees 25 to 30 minutes or until golden brown. Remove from oven; cool 10 to 15 minutes.
Prepare topping: Stir powdered sugar and water together until smooth. Transfer to sealable freezer bag using a rubber spatula. With a pair of scissors, snip a small corner off lower corner. Making sure top is sealed, press icing toward corner opening to pipe topping on cooled braid.
Makes one large braid.
Christmas cranberry-orange hazelnut bread
1/3cup water
1/2cup whole cranberry sauce
1teaspoon finely shredded orange peel
1tablespoon butter or margarine, softened
3/4teaspoon salt
2cups bread flour
1/3cup coarsely chopped hazelnuts or almonds, toasted
1 1/2teaspoons bread machine yeast
Add ingredients to bread machine pan in the order suggested by manufacturer, adding cranberry sauce and orange peel with water, and nuts with flour. Process on basic-white bread cycle.
Makes one 1-pound loaf.
The next Forum will appear in Friday’s Time Out section.
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