Recipe: Apple Cider Cranberry Bread (Fleishmann's Yeast recipe)

APPLE CIDER CRANBERRY BREAD
Winning recipe from the 2011 National Festival of Breads.

"This bread's combination of apple cider, apples, cranberries and pecans makes it ideal for the holiday season. The dough is refrigerated overnight, making it easy to assemble and bake the next morning."



FOR THE DOUGH:
2 envelopes Fleischmann's Active Dry Yeast
1 cup warm water (100 to 110 degrees F)
1/2 cup white granulated sugar, divided use
2 eggs
1 cup apple cider
1 tablespoon salt
1 tablespoon fresh lemon juice
1/4 cup plus 1 tablespoon Mazola Vegetable Oil, divided use
6 to 6 1/4 cups King Arthur Unbleached Bread Flour, divided use

FOR THE FILLING:
1/2 cup unsalted butter, softened
1/2 cup powdered sugar
1/2 teaspoon freshly grated lemon peel
1/2 teaspoon Spice Islands Ground Saigon Cinnamon
1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract
1 2/3 cups peeled, chopped Jonathan apples
3/4 cup sweetened dried cranberries, chopped
3/4 cup toasted pecans, chopped

FOR THE GLAZE:
2 cups powdered sugar
1/2 teaspoon freshly grated lemon peel
1/2 teaspoon Spice Islands Ground Saigon Cinnamon
1/4 cup apple cider

GARNISHES:
1/4 cup sweetened dried cranberries
1/4 cup toasted pecans, chopped

TO MAKE THE DOUGH:
Stir yeast, 1 cup warm water and 2 teaspoons granulated sugar together in large mixer bowl. Let stand 10 minutes.

Stir in remaining granulated sugar, eggs, 1 cup cider, salt, lemon juice, 1/4 cup vegetable oil and 3 cups flour. Beat on low speed 2 minutes. Beat in 3 cups flour.

Knead with dough hook until soft dough forms, about 5 to 8 minutes, adding additional flour as necessary. Use remaining 1 tablespoon oil to grease a large bowl. Place dough in bowl, turning to grease top. Cover dough; refrigerate overnight.

Remove dough from refrigerator. Let stand 30 minutes at room temperature.

TO MAKE FILLING:
Combine butter, 1/2 cup powdered sugar, lemon peel, 1/2 teaspoon cinnamon and vanilla; set aside.

Punch dough down; divide in half. Roll each half into a 15x10-inch rectangle. Divide filling evenly and spread within 1-inch of edges of each rectangle. Sprinkle evenly with apples, 3/4 cup dried cranberries and 3/4 cup pecans. Starting from long end of each rectangle, roll up tightly and pinch edges to seal. Use a floured knife to cut ropes in half lengthwise. With cut sides up, twist two ropes together to make a single loaf. Repeat with remaining ropes. Place on parchment paper-lined baking sheets. Pinch ends together. Cover; let rise 30 to 40 minutes in a warm, draft-free place until puffy, but NOT double.

Bake in preheated 350 degree F oven for 30 to 35 minutes or until golden and done. To prevent overbrowning, tent loaves with foil during last 5 minutes of baking.

TO MAKE THE GLAZE:
Mix all glaze ingredients, beating until smooth.

Drizzle glaze over cooled loaves. Garnish each loaf with 2 tablespoons cranberries and 2 tablespoons pecans.

Makes 2 large loaves
Source: Fleishmann's Yeast, ACH Food Companies, Inc.