Cranberry Almond Holiday Wreath Bread Recipes

CRANBERRY ORANGE ALMOND QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk together first 4 ingredients; stir in cranberries and almonds. In another bowl, whisk together egg, milk, oil, zest and extract. Add to flour mixture; stir just until moistened., Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

ALMOND CRANBERRY BREAD

Steps:

• Preheat oven to 375F and grease a 8x4x2" loaf pan.
• Combine the flour, sugar, baking powder, and salt in a medium bowl.
• Combine the egg, milk, butter, and almond extract in a separate bowl.
• Add the wet ingredients to the dry ingredients, mixing just until moistened (do not overmix).
• Stir in chopped almonds and cranberries.
• Spread batter in loaf pan and then sprinkle with additional 1 tbls. sugar and then the slivered or sliced almonds.
• Bake for 30 minutes.
• REDUCE heat to 350F and bake for an additional 20-30 minutes or until toothpick inserted in center comes out clean.
• Let cool 10-15 minutes before removing from pan to wire rack.

CRANBERRY-ALMOND HOLIDAY WREATH BREAD

Steps:

• 1.
• Sprinkle yeast over warm water in a large bowl; stir briefly.
• Let stand until foamy (about 5 minutes).
• Stir in milk, sugar, butter, salt, cardamom, eggs, and lemon peel.
• Using electric mixer (with a paddle attachment if you have one) or a heavy spoon, add 2 cups of the flour, 1 cup at a time, beating well after addition.
• Then eat on medium speed for 3 minutes.
• Add 1 1/4 cups more flour; beat until combined.
• Scrape dough out onto a lightly floured board and knead until smooth (5 to 10 minutes) adding more flour as needed to prevent sticking.
• Place in a greased bowl; turn over to grease top.
• Cover with plastic wrap and let rise in a warm place until doubled (about 1 1/2 hours).
• Meanwhile, prepare filling.
• In a medium-size bowl, combine butter,flour and sugar.
• Beat until smooth.
• Stir in almonds, dried cranberries, lemon peep, and almond extract.
• Cover and refrigerate.
• Punch doubled dough down and knead briefly on a lightly floured board to release ari.
• Roll into a 9- by 30-inch rectangle.
• Crumble filling dough to within 1 inch of edges.
• Beginning at long side, tightly roll up dough, pinching edge against loaf to seal.
• With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up.
• Loosely twist ropes around each other, keeping cut side up.
• Transfer to a greased and floured baking sheet and shape into a 10-inch ring, pinching ends together to seal.
• Let rise, uncovered, in a warm place until puffy (45 to 60 minutes).
• Bake in a 375°F oven until lightly browned (about 20 minutes).
• Transfer to a rack and let cool briefly.
• Meanwhile, prepare sugar glaze.
• In a small bow, combine powdered sugar, lemon juice and 1 tablespoon water; stir until smooth.
• Drizzle over warm bread.