CINNAMON CRANBERRY RAISIN BREAD
This loaf has a fine crumb, pretty presentation and great taste. You cant ask much more of a loaf of bread. You can use raisins, cranberries or both. You could even add toasted walnuts if you wanted to. Who's to stop you? I think this recipe probably started from one of my Americas Test Kitchen books.
Provided by Linda Mericle
Categories Sweet Breads
Time 1h25m
Number Of Ingredients 15
Steps:
- 1. Cut the cube of butter into lots of little pieces and toss with about 1 Tablespoon of flour. Set aside to soften.
- 2. In a small saucepan, heat the milk until steamy. This helps scald the milk, which kills enzymes that might inhibit yeast growth. (This is why the original recipe calls for dry milk, which I do not regularly carry. Dry milk is missing this enzyme.) Pour in the cool water which will help cool the milk. You want to make sure the milk is not over 110 degrees or it will kill the yeast.
- 3. In the bowl of a standing mixer, put the flour, sugar and yeast and whisk. Add the cooled milk/water mixture with the egg. Using a wooden spoon, start mixing the liquids with the dry goods. Add the dough hook and let it run on medium low until it is a cohesive mass, about 2 minutes.Cover with plastic wrap and let sit 20 minutes.
- 4. Turn the mixer on again and knead until smooth and elastic, about 8-10 minutes more. Now add the butter bits one at a time, mixing until incorporated into the dough. It will seem too slick at first but should absorb into the dough. If you absolutely need to, add a bit of flour to keep it from being too sticky. Add the raisins/cranberries and mix 1 more minute.Remove bowl from machine.
- 5. Using a bowl scraper, or rubber spatula, fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 folds).
- 6. For this loaf, put a pan of boiling hot water in a bowl or cake pan in the oven, cover the dough with plastic wrap or a damp tea towel and place in the oven to rise for about 45 minutes. I like to prepare my loaf pans with parchment paper for this bread, in case it leaks and gets sticky. I just cut a piece to be as long as the loaf pan, then press it in, letting it overlap the sides. Then I can lift the bread out with the parchment.
- 7. After the first rise, take the dough out and gently deflate. Repeat folding steps 8 times, cover and let rise again 45 minutes. This is going to give it a fine crumb.
- 8. Whisk filling ingredients together and set aside. (I have never seen powdered sugar used in filling before. But it has corn starch in it, which would help keep filling in-tact.)
- 9. Divide the dough into 2 pieces.Roll the dough, one piece at at time, to about 7" x 18". Use a misting bottle to spray water over the dough. Then sprinkle half the filling over it and mist with more water, just to keep in intact, not runny. Roll up, pinch edges and work on the next one.
- 10. Before putting them in the pan, its time to twist! (the fun part). Lay one of the logs of dough in front of you. starting about 1 inch from one end, cut the dough in half down the long center. Gently turn the cut sides slightly up and start twisting them one over the other, round and round. Then seal the ends and place in the pans.
- 11. Cover and let rise (right on the counter tops this time) about an hour, until its about 1" above the loaf pan.Preheat the oven to 350. Mix your egg with a teaspoon of water or milk to make an egg wash and brush this over the loaves right before putting the oven.(you could sprinkle with some cinnamon sugar at this point, but keep in mind it will darken the loaves quite a bit.)
- 12. Place the loaves in the oven and bake until well browned about 25 minutes.(If it is getting too brown for your taste, lightly cover with a piece of aluminium foil.) Then reduce the oven temperature to 325 and bake another 15-20 minutes or until the internal temperature reached 190-200 degrees.Let cool in the pan for 5 minutes, then remove to a rack to continue cooling. Slice it up and enjoy!
CRANBERRY RAISIN BREAD
Before making cranberry sauce for my turkey, I always remove 1 1/2 cups from the bag of cranberries so I can make this loaf. You can also substitute cranberries for the raisins for an all cranberry loaf. Keep an eye on the oven after the first hour of baking. Enjoy!!
Provided by CountryLady
Categories Quick Breads
Time 1h25m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Sift flour, sugar, baking powder, salt& baking soda into large bowl.
- Cut in butter until mixture is crumbly.
- Add egg, orange peel& juice all at once.
- Stir just until mixture is evenly moist.
- Fold in raisins& cranberries.
- Spoon into a greased 9 x 5 x 3 inch loaf pan.
- Bake at 350F for 1 hour& 10 minutes.
- Cool on a wire rack.
HAM SANDWICH WITH CRANBERRY RELISH
If you're tired of the same old ham and cheese sandwiches, this sandwich is for you! Tart dried cranberries, salty ham, and mellow Provolone cheese combine to make a delicious sandwich!
Provided by mailbelle
Categories Lunch/Snacks
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- For cranberry relish, in a large skillet heat oil; cook cranberries and onion in the hot oil over medium heat for 5 minutes or until just softened, stirring often. Stir in vinegar; cook and stir about 1 minutes more or until most of the liquid is absorbed; let cool.
- Split loaf of bread in half horizontally. Hollow out inside of each half, leaving a 3/4-inch-thick shell. Arrange cheese slices on the bottom half of the bread. Spoon cranberry relish over cheese. Layer meat and lettuce on top of relish. Spread mayonnaise on the cut side of the top half of bread; place spread side down on filled loaf. Cut sandwich into wedges.
Nutrition Facts : Calories 766.6, Fat 37.9, SaturatedFat 14.6, Cholesterol 112.7, Sodium 1208.2, Carbohydrate 63.3, Fiber 5, Sugar 8.5, Protein 42.1
PANERA MONTE CRISTO SANDWICHES
Make and share this Panera Monte Cristo Sandwiches recipe from Food.com.
Provided by xpnsve
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spread 1/2 teaspoon mustard on each slice of Cinnamon Raisin bread.
- Assemble the sandwich: bread (mustard side up), 1 slice cheese, 2 slices ham, 1 slice cheese, bread (mustard side down). Repeat to make four sandwiches.
- Whisk eggs, water, salt and pepper.
- Melt butter in heavy large skillet over medium-low heat.
- Dip both sides of the sandwich into egg mixture, lightly soaking bread.
- Place in skillet and cook until the cheese melts and the sandwiches are golden, about 4 minutes per side.
- Cut sandwiches in half diagonally and serve.
Nutrition Facts : Calories 442.9, Fat 26.1, SaturatedFat 14.9, Cholesterol 172.5, Sodium 386.4, Carbohydrate 30.4, Fiber 2.2, Sugar 3.9, Protein 22.4
CINNAMON RAISIN BREAD WITH CREAM CHEESE SANDWICH
This is a real comfort food sandwich! The sweetness of the cinnamon and raisins combined with the smooth creaminess of the cream cheese makes for a delicious change of pace lunch or snack! Feel free to add a little raspberry or blueberry jam to your sandwich, or even peanut butter!!! YUMMY!
Provided by FLUFFSTER
Categories < 15 Mins
Time 8m
Yield 1 sandwich
Number Of Ingredients 3
Steps:
- Spread 1 slice of the bread with the cream cheese. Top with the other bread slice. Spread the top of the sandwich with half of the butter. Heat a skillet over medium heat or preheat a griddle to medium.
- Place the sandwich, buttered-side down, on the hot surface and grill until nicely browned, 1-1 1/2 minutes. While the first side is browning, spread the top of the sandwich with butter. Flip the sandwich and brown the other side, about 1 minute longer. Cut in half and eat while it's hot!
Nutrition Facts : Calories 343.5, Fat 23.7, SaturatedFat 13.4, Cholesterol 62.4, Sodium 357.2, Carbohydrate 28.4, Fiber 2.2, Sugar 3.9, Protein 6
RAISIN BREAD CHEESE SANDWICHES
A lady in our church choir made these a few times for some of our functions. My mom got the recipe from her. They are super easy and very delicious. We usually use Pepperidge Farms Cinnamon Swirl Raisin Bread for these. Good for brunch or just snacking.
Provided by Nanita
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Put sharp cheddar cheese in medium bowl.
- Add enough mayo to moisten cheese, it should be a spreadable consistency but not too moist.
- Spread cheese mixture on one slice of raisin bread, top with another slice of bread.
- Slice each sandwich in quarters diagonally.
- Keep making sandwiches until you run out of bread or spread.
Nutrition Facts : Calories 113.8, Fat 9.4, SaturatedFat 6, Cholesterol 29.7, Sodium 175.4, Carbohydrate 0.4, Sugar 0.1, Protein 7
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