Cranberry Cream Cheese Bread combines the sharpness of fresh cranberries with the creamy smoothness of cream cheese for a warm, elegant complement to any table.
– 1 teaspoon active dry yeast– ⅓ cup sugar – 1½ cups milk– 2 large egg– 8 tablespoons butter – ½ teaspoon salt– 4 to 5 cups all-purpose flour– ¾ cup cream cheese– 2 tablespoon sugar– 1 large egg– 1 teaspoon vanilla extract– ranberry filling– 2 cups cranberries – 1 tablespoon lemon juice – ¼ cup sugar– ¼ cup cornstarch
Ingredient
1
Mix warm milk, yeast, and 1 tablespoon sugar in a medium bowl. Mix in 2 cups of flour until smooth.
2
Leave this potion in a warm place for 30 minutes to double in size. When puffy, add starter to mixer. Stir in eggs, salt, remaining sugar, and melted butter.
3
Mix for a minute on medium until combined. Add the remaining flour slowly until the dough is soft and sticky.
4
Knead for 5 minutes with the dough hook. Make a cozy ball of dough and let it rise in the same basin for 2 hours until doubled.
5
While the dough rises, whip the cream cheese filling until silky. Combine all cranberry filling ingredients in a saucepan.
6
Stir this vigorously over medium heat until it thickens. Heat the oven to 375°F. Cut the dough in two.
7
On a lightly floured surface, roll one half into a 12x18-inch rectangle. Imagine a third-length dough.
8
Cut outer thirds slits. The center should have half cream cheese and half cranberry. To cover the fillings, alternate sides and extend the strips.
9
Continue with the other dough, cream cheese, and cranberry filling. Rest these lovelies on a baking sheet for 30 minutes.
10
Brush beaten egg on loaves for a flawless sheen. They should be golden and colorful after 35–40 minutes in the preheated oven.