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Home For The
Holidays Golden Braid
This delightful "braided" loaf (as you'll see, it's
really a faux braid) features the tart-sweet taste
of cranberries.
Dough
King Arthur Sweet Coffee Bread Mix or Golden Sweet
Bread Mix, prepared by hand or in a bread machine up
through its first rise*
Filling
1/2 cup boiling water
2 cups (8 ounces) sweetened dried cranberries
3/8 cup brown sugar
1/8 teaspoon cinnamon
Glaze & Topping
1 large egg
1 tablespoon water
Sparkling white sugar crystals (optional)
*Or prepare your favorite 3-cup-flour
(approximately) sweet dough recipe.
Filling: Place the boiling water and cranberries in
a small bowl, cover, and let the mixture rest for 15
to 20 minutes to soften. Drain well. Combine the
cranberries, sugar and cinnamon in a food processor
or blender, pulsing until puréed.
Assembly: Transfer the risen dough to a lightly
oiled work surface, and divide it in half. Roll each
half into a 12-x-8-inch rectangle. Spread half of
the filling lengthwise down the center third of each
rectangle. Cut 1-inch wide strips from each side of
the filling out to the edges of the dough. Fold
about an inch of dough at each end over the filling
to contain it, then fold the strips, at an angle,
across the filling, alternating from side to side.
Baking: Allow the braids to rise, covered, for 1 to
1 1/2 hours, till they're almost doubled in size.
Brush them with a glaze made from 1 egg beaten with
1 tablespoon water, and sprinkle with sparkling
white sugar, if desired. Bake the braids in a
preheated 350°F oven for 20 to 25 minutes, or until
they're golden brown. Remove them from the oven, and
cool on a wire rack. Yield: 2 braids.
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