Frozen Cranberry Ribbon Loaf Recipes

Steps:

• In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small saucepan, combine cranberries, brown sugar and water. Cook over medium heat until cranberries are soft, about 15 minutes. Remove from heat; stir in butter, lemon juice and, if desired, walnuts. Cool., Punch down dough. Turn onto a lightly floured surface; roll into a 20x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Transfer to a greased 9x5-in. loaf pan, arranging in a slight zigzag fashion to fit., For topping, in a small bowl, combine flour and sugar; cut in 1 tablespoon butter until crumbly. Melt remaining butter; brush over dough. Sprinkle with crumb mixture. Cover with a towel; let rise in a warm place until doubled, about 40 minutes. Preheat oven to 350°., Bake until golden brown and dough is cooked through, 40-45 minutes. Carefully remove from pan to a wire rack to cool. If desired, combine glaze ingredients; drizzle over bread.

Steps:

• Heat oven to 350º.
• Grease bottoms only of 2 loaf pans, 8 1/2 × 4 1/2 × 2 1/2 inches or 9 × 5 × 3 inches.
• Mix cranberries, sugar, oil, milk, lemon peel, vanilla and eggs in large bowl.
• Stir in remaining ingredients.
• Pour into pans.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes.
• Loosen sides of loaves from pans; remove from pans.
• Cool completely on wire rack before slicing.
• Store tightly wrapped in refrigerator up to 1 week.

Steps:

• Mix everything together and pour into a 13 x 9 x 5-inch dish.
• Cover with foil and freeze until set.
• Store any leftovers in freezer.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
• In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
• Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.