Cranberry Cinnamon Swirl Bread #BreadBakers

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For decades, my mother in law has always requested my cranberry yeast bread around Thanksgiving and Christmas.  The year before last, I tried a new method and she said this was the way I needed to make it from now on.  Yup, big time win.  Mom-in-law always was a wonder bread girl, so no surprise that she totally approved of the super soft loaf that results from the milk bread method.  I make two loaves just cinnamon swirl for father in law and his sister, and one with dried cranberries for mom.  (Auntie can't stand dried fruit, lol.)  These are great and hugely appreciated gifts, the better for being consumable.  Nobody really needs more dust collecting gifts.  It's totally a labor of love.

I was a little loose on my rolling this time!

This is actually the first time I've gotten a whole loaf to keep!  What a treat.  I use the same recipe for the plain cinnamon swirl as well for Dad and just leave out the cranberries.

Cranberry Cinnamon Swirl Bread
makes one loaf

Tangzhong:
3 tbsp water
3 tbsp whole milk
2 tbsp unbleached bread flour

Dough:
2½ cups unbleached bread flour
2 tbsp nonfat dry milk
¼ cup sugar
1 tsp salt
1 tbsp instant yeast
½ cup scalded whole milk
1 large egg
4 tbsp melted unsalted butter
¾ cup dried cranberries

Cinnamon-sugar filling:
½ cup sugar
4 Tbsp unsalted butter softened
1½ Tbsp cinnamon
 
To make the tangzhong:

Combine the water, milk, and flour in a small saucepan, and whisk until no lumps remain.
Cook over low heat, whisking constantly, until the mixture is thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
Transfer to a small bowl and let cool to room temperature.


To make the cinnamon-sugar filling:

In a bowl, cream the butter with the sugar, and then add the cinnamon.  This can be done with a fork or even your clean fingers.   The mixture will be moist and chunky/sandy.

To make the dough:

Combine the cooled tangzhong with the remaining dough ingredients except for the cranberries, then knead in a stand mixer until a smooth, elastic dough forms.  Fold or work in the cranberries toward the end of the kneading time.

Shape the dough into a ball, cover, and let it rest for 60 to 90 minutes, until puffy but not necessarily doubled.

Turn out the dough and pat it out to a 9×15 rectangle, working any large bubbles out.

 

Sprinkle the cinnamon-sugar filling on top of the dough, leaving a clean, one-inch border all around the edges.  Spread and pat out the filling so it sticks to the dough. Sprinkle or spray about a tsp of water over the filling, just enough to make it spread well, not to be runny-wet.

Starting from a short end of the dough, roll up the dough tightly like a jellyroll. Pinch the seam closed.  Place the roll, seam-side down, in a lightly greased 9×5 inch loaf pan.  (Or a 9x4 inch tall sided pan - this one will take a few minutes longer to bake.)



Cover the loaf and allow it to rise for 40 to 50 minutes, until puffy. Bake at 350°F for about 35-45 minutes, until golden brown on top and a digital thermometer inserted into the center of the loaf reads at least 190°F.  Remove the loaf from the oven and let sit for a few minutes.  Run a knife or offset spatula around the edges to loosen any melted sugar.  Unmold the loaf and finish cooling on a rack.


 
Be sure to check out some more bakes of love:

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

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