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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cranberry Twist Bread

Makes: 16 servings
Prep 30 mins Rise 1 hr 30 mins Bake 375°F 25 mins
Cranberry Twist Bread
Ingredients
  • 2 3/4 - 3  cups  all-purpose flour
  • 1  package  active dry yeast
  • 3/4  cup  milk
  • 1/3  cup  granulated sugar
  • 2  tablespoons  butter or margarine
  • 1  egg
  • 1/2  cup  finely chopped cranberries
  • 2  tablespoons  finely chopped pecans
  • 1 1/2  teaspoons  finely shredded orange peel
  • 1/2  teaspoon  pumpkin pie spice or apple pie spice
  • 1 1/2  teaspoons  butter or margarine, melted
  • 1  recipe  Orange Icing (see recipe below)
Directions

1. In a large bowl stir together 1 cup of the flour and the yeast; set aside. In a small saucepan heat and stir milk, 2 tablespoons of the granulated sugar, the 2 tablespoons butter, and 1/2 teaspoon salt until warm (120 degree F to 130 degree F). Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.

2. Turn out dough onto a floured surface. Knead in enough remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (1 to 1-1/2 hours).

3. Meanwhile, for filling, in a small bowl stir together cranberries, remaining sugar, pecans, orange peel, and spice; set aside.

4. Punch down dough. Turn out onto lightly floured surface. Cover; let rest 10 minutes. Grease a baking sheet. Roll dough into a 14x10-inch rectangle. Brush with melted butter. Spread filling over dough. Starting from a long side, roll dough into a spiral. Seal seam. Place seam side down and cut roll in half lengthwise. Place cut sides up, side by side, on prepared baking sheet. Loosely twist halves together, keeping the cut sides up. Pinch ends to seal. Cover; let rise in a warm place until nearly double (about 30 minutes).

5. Bake in a 375 degree F oven about 25 minutes or until golden brown (if necessary, cover loosely with foil the last 10 minutes to prevent overbrowning). Remove from baking sheet; cool on a wire rack. Drizzle with Orange Icing. Makes 16 servings.

Orange Icing
Ingredients
  • 1 1/2  cups  powdered sugar
  • 1 1/2  teaspoons  finely shredded orange peel
  • 2 - 3  tablespoons  orange juice
Directions

1. In a medium bowl combine powdered sugar, orange peel, and enough orange juice to make icing a drizzling consistency.

Nutrition Facts (Cranberry Twist Bread)
  • Servings Per Recipe 16,
  • cal. (kcal) 136,
  • Fat, total (g) 3,
  • chol. (mg) 19,
  • sat. fat (g) 2,
  • carb. (g) 24,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 1,
  • sugar (g) 8,
  • pro. (g) 3,
  • vit. A (IU) 97,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 44,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 102,
  • Potassium (mg) 60,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Starch () 2,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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