Ingrédients pour Rosy Swirl Cranberry Bread
- 2% Low Fat Milk
- 1/2 cup (1 stick) unsalted butter
- Old Fashioned Oats
- Dry Yeast
- 1/2 cup warm water (105-115°F)
- 2 large eggs
- Vanilla Extract
- 1/2 cup granulated sugar + 1/2 cup granulated sugar for cranberries
- 1 teaspoon salt
- Whole Wheat Flour
- All Purpose Flour
- Cinnamon
- Fresh Cranberries
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Comment préparer Rosy Swirl Cranberry Bread
- In a small saucepan, combine 1 cup milk and 1/4 cup (1/2 stick) unsalted butter. Heat over medium-low until butter is melted and mixture is warm.
- Pour the warm milk mixture into a large bowl. Stir in 1 cup rolled oats.
- Let the oat mixture stand for 10 minutes.
- In a small bowl, sprinkle 2 1/4 teaspoons active dry yeast over 1/2 cup warm water (105-115°F). Let stand for 10 minutes, or until foamy.
- Add 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup granulated sugar, 1 teaspoon salt, and the yeast mixture to the oat mixture.
- Stir well to combine.
- Gradually stir in 2 cups whole wheat flour and 2 cups all-purpose flour, 1 cup at a time, until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface.
- Knead in the remaining all-purpose flour, 1/4 cup at a time, until the dough is smooth and elastic (about 6-8 minutes).
- Lightly grease a large bowl with cooking spray. Place the dough in the bowl, turning to coat.
- Cover the bowl with plastic wrap and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- While the dough is rising, prepare the cranberry filling: In a small saucepan, combine 12 ounces fresh cranberries and 1/2 cup granulated sugar. Cook over medium heat, stirring constantly, until the sugar melts and the cranberries begin to burst (about 5-7 minutes). Remove from heat and set aside to cool.
- Once the dough has doubled, gently punch it down.
- Divide the dough in half.
- Melt the remaining 1/4 cup (1/2 stick) unsalted butter.
- On a lightly floured surface, roll out one portion of dough into a 12x16-inch rectangle.
- Brush the dough with 2 tablespoons of the melted butter.
- Sprinkle with 2 tablespoons of cinnamon-sugar mixture (equal parts cinnamon and sugar). Leave a 3/4-inch border on all sides.
- Spread half of the cranberry filling evenly over the cinnamon-sugar, leaving a 3/4-inch border.
- Starting from a short side, tightly roll the dough into a log.
- Pinch the seams together to seal.
- Tuck the ends under slightly.
- Place the loaf, seam-side down, in a greased 9x5x3-inch loaf pan.
- Repeat steps 16-23 with the remaining dough and cranberry filling.
- Cover the loaves loosely with plastic wrap and let rise for 45-60 minutes, or until almost doubled.
- Preheat oven to 375°F (190°C).
- Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Let the loaves cool in the pans for 5 minutes before removing them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
164 g
Sugar
399g
Fat
168g
Carbs
136g
