ot- Apple Cider Cranberry Bread recipe

Holiday Season is approaching! This recipe was included in the
Fleischmann's newsletter - easy and different. barnyowl

Dough:
4 1/2 teaspoons Fleischmann's® Rapid Rise YeastT
1 cup warm water (100-110°F)
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 to 6 1/4 cups King Arthur Bread Flour, divided; plus additional flour to
dust rollng pin and rolling surface

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, and chopped Jonathan apples
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 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. Makes
2 large loaves, 16 servings each.
3. Remove dough from refrigerator and let stand 30 minutes.
4. To make filling: In a small bowl, stirring with spoon, mix together
butter, confectioners' sugar, lemon peel, cinnamon, and vanilla. Set aside.
5. 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.
6. 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 parchment
paper-lined cookie sheets. Pinch ends together. Cover loaves, let rise 30 to
40 minutes, until puffy but NOT double.
7. Bake in preheated 350°F oven 30 to 35 minutes or until golden and done.
To prevent overbrowning, tent loaves with foil last 5 minutes.
8. To make glaze: Mix all ingredients with spoon, beating until smooth.
9. Drizzle glaze over cooled loaves. Garnish by sprinkling each loaf with 2
tablespoons cranberries and 2 tablespoons pecans. Makes 2 large loaves, 16
servings each.


Additional Notes
Be sure to use parchment paper on the baking sheets as directed, as some
filling may leak out during baking.

Nutritional Information
Nutrition information per serving:
One slice provides approximately 244 calories; 4 g protein; 39 g
carbohydrate; 2 g dietary fiber; 8 g fat (2 g saturated); 19 mg cholesterol;
67 mcg folate; 1 mg iron and 228 mg sodium.

That looks really good. Did you test it yet? I sure hope the holiday
season isn't far off. Nearly $300 power bill got here today and
I can't afford much more hot weather. I can't figure out how
much are hot flashes and how much is just hot weather.
Taria, looking forward to baking season.



"barnyowl" wrote in message ...




Holiday Season is approaching! This recipe was included in the
Fleischmann's newsletter - easy and different. barnyowl

Dough:
4 1/2 teaspoons Fleischmann's® Rapid Rise YeastT
1 cup warm water (100-110°F)
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 to 6 1/4 cups King Arthur Bread Flour, divided; plus additional flour to
dust rollng pin and rolling surface

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, and chopped Jonathan apples
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 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. Makes
2 large loaves, 16 servings each.
3. Remove dough from refrigerator and let stand 30 minutes.
4. To make filling: In a small bowl, stirring with spoon, mix together
butter, confectioners' sugar, lemon peel, cinnamon, and vanilla. Set aside.
5. 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.
6. 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 parchment
paper-lined cookie sheets. Pinch ends together. Cover loaves, let rise 30 to
40 minutes, until puffy but NOT double.
7. Bake in preheated 350°F oven 30 to 35 minutes or until golden and done.
To prevent overbrowning, tent loaves with foil last 5 minutes.
8. To make glaze: Mix all ingredients with spoon, beating until smooth.
9. Drizzle glaze over cooled loaves. Garnish by sprinkling each loaf with 2
tablespoons cranberries and 2 tablespoons pecans. Makes 2 large loaves, 16
servings each.


Additional Notes
Be sure to use parchment paper on the baking sheets as directed, as some
filling may leak out during baking.

Nutritional Information
Nutrition information per serving:
One slice provides approximately 244 calories; 4 g protein; 39 g
carbohydrate; 2 g dietary fiber; 8 g fat (2 g saturated); 19 mg cholesterol;
67 mcg folate; 1 mg iron and 228 mg sodium.

I need to pick up another jug of apple cider from Costco next week -
hopefully the weather will have cooled off again to start thinking about
using the oven by then? This recipe is definitely on my todo list with some
changes: walnuts instead of pecans!
barnyowl


"Taria" wrote in message
...
That looks really good. Did you test it yet? I sure hope the holiday
season isn't far off. Nearly $300 power bill got here today and
I can't afford much more hot weather. I can't figure out how
much are hot flashes and how much is just hot weather.
Taria, looking forward to baking season.



"barnyowl" wrote in message ...




Holiday Season is approaching! This recipe was included in the
Fleischmann's newsletter - easy and different. barnyowl

Dough:
4 1/2 teaspoons Fleischmann's® Rapid Rise YeastT
1 cup warm water (100-110°F)
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 to 6 1/4 cups King Arthur Bread Flour, divided; plus additional flour to
dust rollng pin and rolling surface

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, and chopped Jonathan apples
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 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.
Makes
2 large loaves, 16 servings each.
3. Remove dough from refrigerator and let stand 30 minutes.
4. To make filling: In a small bowl, stirring with spoon, mix together
butter, confectioners' sugar, lemon peel, cinnamon, and vanilla. Set
aside.
5. 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.
6. 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
parchment
paper-lined cookie sheets. Pinch ends together. Cover loaves, let rise 30
to
40 minutes, until puffy but NOT double.
7. Bake in preheated 350°F oven 30 to 35 minutes or until golden and done.
To prevent overbrowning, tent loaves with foil last 5 minutes.
8. To make glaze: Mix all ingredients with spoon, beating until smooth.
9. Drizzle glaze over cooled loaves. Garnish by sprinkling each loaf with
2
tablespoons cranberries and 2 tablespoons pecans. Makes 2 large loaves, 16
servings each.


Additional Notes
Be sure to use parchment paper on the baking sheets as directed, as some
filling may leak out during baking.

Nutritional Information
Nutrition information per serving:
One slice provides approximately 244 calories; 4 g protein; 39 g
carbohydrate; 2 g dietary fiber; 8 g fat (2 g saturated); 19 mg
cholesterol;
67 mcg folate; 1 mg iron and 228 mg sodium.

This looks really good! It's going into my "new recipes to try" pile.

Allison

On 01/09/2011 9:04 PM, barnyowl wrote:



Holiday Season is approaching! This recipe was included in the
Fleischmann's newsletter - easy and different. barnyowl

Dough:
4 1/2 teaspoons Fleischmann's® Rapid Rise YeastT
1 cup warm water (100-110°F)
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 to 6 1/4 cups King Arthur Bread Flour, divided; plus additional flour
to dust rollng pin and rolling surface

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, and chopped Jonathan apples
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 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. Makes 2 large loaves, 16 servings each.
3. Remove dough from refrigerator and let stand 30 minutes.
4. To make filling: In a small bowl, stirring with spoon, mix together
butter, confectioners' sugar, lemon peel, cinnamon, and vanilla. Set aside.
5. 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.
6. 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
parchment paper-lined cookie sheets. Pinch ends together. Cover loaves,
let rise 30 to 40 minutes, until puffy but NOT double.
7. Bake in preheated 350°F oven 30 to 35 minutes or until golden and
done. To prevent overbrowning, tent loaves with foil last 5 minutes.
8. To make glaze: Mix all ingredients with spoon, beating until smooth.
9. Drizzle glaze over cooled loaves. Garnish by sprinkling each loaf
with 2 tablespoons cranberries and 2 tablespoons pecans. Makes 2 large
loaves, 16 servings each.


Additional Notes
Be sure to use parchment paper on the baking sheets as directed, as some
filling may leak out during baking.

Nutritional Information
Nutrition information per serving:
One slice provides approximately 244 calories; 4 g protein; 39 g
carbohydrate; 2 g dietary fiber; 8 g fat (2 g saturated); 19 mg
cholesterol; 67 mcg folate; 1 mg iron and 228 mg sodium.