Holiday Cranberry Yeast Bread Recipes

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CRANBERRY YEAST ROLLS



Cranberry Yeast Rolls image

These Easy Cranberry Yeast Rolls are the perfect addition to your holiday meal! The bright, tart pop of cranberries is delightful with the pumpkin pie spice seasoning!

Provided by Trish - Mom On Timeout

Categories     bread

Time 1h5m

Number Of Ingredients 9

4 cups all-purpose flour (spooned and leveled)
4 1/2 tsp rapid rise yeast (that's 2 .25 oz packets)
4 tsp pumpkin pie spice
1 cup chopped fresh cranberries
1 cup half-and-half
1/4 cup granulated sugar
1/2 tsp salt
8 tbsp unsalted butter (room temperature, divided)
2 eggs (room temperature, beaten)

Steps:

  • Combine flour, yeast, and pumpkin pie spice in a large mixing bowl.
  • Toss cranberries in flour mixture. Set aside.
  • Combine half-and-half, sugar, salt and 4 tablespoons of butter in a small sauce pan. Heat over low heat, stirring occasionally, until butter has melted and the contents reach a temperature of 125F.
  • Stir half-and-half mixture in with the flour mixture. Stir in eggs until a ball forms.
  • Lightly flour a large surface. Knead dough for about 5 minutes, or until smooth.
  • Cover and let rest for 10 minutes.
  • Line 2 baking sheets with parchment paper.
  • Divide dough in half and in half again. Shape 6 balls out of each quarter of dough, making 24 balls total.
  • Place the balls on the prepared baking sheets and cover. Let rise for 30 minutes.
  • Preheat oven to 400F. Melt remaining 4 tablespoons of butter and brush on top of rolls.
  • Bake for 15 minutes, or until golden brown. Brush more butter on top of hot rolls.
  • Store rolls in a large plastic bag until ready to serve. Warm in a 350F oven for a few minutes just before serving. Can also be enjoyed at room temperature.

Nutrition Facts : Calories 141 kcal, Carbohydrate 19 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 27 mg, Sodium 59 mg, Sugar 2 g, ServingSize 1 serving

CRANBERRY WALNUT BREAD



Cranberry Walnut Bread image

Cranberry Walnut Bread is a soft and chewy, slightly sweet, yeast bread with dried cranberries and walnuts. Easy step-by-step instructions to knead by hand or stand mixer makes this recipe great for bread beginners!

Provided by Traci The Kitchen Girl

Categories     Bread     Sandwich

Time 2h15m

Number Of Ingredients 8

1 1/2 cups Warm Water (315 g) (see instructions for temperature)
1 (1/4 ounce packet) Quick Rise Instant Yeast (or 2 1/4 tsp Active Dry Yeast)
1/4 cup Sugar
1 teaspoon Sea Salt
2 tablespoons Olive Oil (reserve 2 tsp for proofing)
3 1/3 cups Unbleached All Purpose Flour (530 g) (not packed down)
1 cup Dried Cranberries (Craisins) (coarsely chopped)
1/2 cup Walnuts (coarsely chopped)

Steps:

  • Combine *WARM WATER and YEAST in mixing bowl or stand mixer bowl.* Active Dry Yeast needs 100°F - 110°F water temperature. Combine and allow 5 minute rest until yeast activates.* Quick Rise Instant Yeast needs 120°F - 130°F water temperature. Combine and proceed to step 2.
  • Add SUGAR, SALT, OLIVE OIL, FLOUR, CRANBERRIES, and WALNUTS to the mixing bowl (reserve 1/3 cup flour to assist mixing).Stir ingredients together with a utensil (or stand mixer on low speed) until a shaggy dough forms.
  • Mix and knead dough with your hands (or stand mixer on low speed) about 5 minutes until it becomes stretchy and pliable. During mixing, sprinkle tiny amounts of the reserved flour into the bowl to prevent sticking.
  • Transfer dough to a lightly floured surface and shape into a tight, round form, tucking the sides under to form a seam on the bottom.
  • Perform 1st proof/rise by placing dough in an oil-coated mixing bowl (or Instant Pot), seam side down. Cover with a towel or draped plastic wrap and allow to double in size (about 45 min).
  • Deflate the dough (aka punch it down) to remove air bubbles. You can move on to the next step, or...Perform 2nd proof/rise by shaping the dough into a tight round and repeat step 5. (The 2nd proof/rise is optional, but recommended to further develop texture and flavor)
  • Preheat oven to 375°F and let's shape these loaves...Transfer the dough onto lightly floured surface. Press to deflate air pockets and divide dough into 2 or 3 equal sections.Press each piece into a loose rectangle shape.Fold and press dough into itself until it becomes tight while forming it into the final shape (baguette, loaf, or round).Transfer to a prepared baking sheet or loaf pan. Brush surface with olive oil and cover to prevent air exposure.
  • Perform final proof/rise by resting forms in a warm spot until nearly doubled in size.Score the dough by making 1/4" slits across each loaf with a razor or knife.
  • Bake 20-25 minutes, rotating as needed for even browning.The bread will be golden brown. It should register an internal temperature of 190°F on an instant-read thermometer.
  • Transfer loaves onto a cooling rack and rest 5 minutes.Remove loaves from pans and rest on the cooling rack until completely cooled (to retain moisture).Store cooled bread in a plastic bag or airtight container up to 2 days at room temperature or 5 days in the refrigerator.

Nutrition Facts : ServingSize 1 2 oz. slice, Calories 138 kcal, Carbohydrate 24 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 118 mg, Fiber 1 g, Sugar 7 g

HOLIDAY CRANBERRY YEAST BREAD



Holiday Cranberry Yeast Bread image

"Wonderful aromas permeate the house while this bread is baking!" notes Joan Hallford, North Richland Hills, Texas. "My family loves it hot from the oven. The cranberries give each slice a yummy hint of sweet-tart flavor...and the whole wheat flour adds a healthy touch to our holiday menus."

Provided by Taste of Home

Time 1h10m

Yield 1 loaf.

Number Of Ingredients 11

1-1/2 cups fresh or frozen cranberries, halved
1/3 cup packed brown sugar
1/3 cup molasses
1-1/4 cups warm water (110° to 115°), divided
1 tablespoon active dry yeast
1 tablespoon honey
2 tablespoons butter, melted
1 teaspoon salt
1/4 teaspoon ground allspice
2-1/2 cups whole wheat flour
1-1/2 to 2 cups all-purpose flour

Steps:

  • In a small bowl, combine the cranberries, brown sugar and molasses; let stand for 1 hour. Stir in 1 cup warm water. , In a large bowl, dissolve yeast in remaining warm water. Add honey; let stand for 5 minutes. Beat in the butter, salt, allspice, whole wheat flour, 1 cup all-purpose flour and cranberry mixture until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise until doubled, about 1 hour., Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 50-60 minutes or until golden brown. Remove from pan to wire rack to cool.

Nutrition Facts : Calories 163 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 167mg sodium, Carbohydrate 34g carbohydrate, Fiber 3g fiber), Protein 4g protein.

CRANBERRY-ALMOND HOLIDAY WREATH BREAD



Cranberry-Almond Holiday Wreath Bread image

This bread makes a beautiful presentation. Great for a holiday brunch. I love to make bread and this is one of my favorites. The thing that makes it especially special is the way you cut and wrap the rolls. Very impressive. Prep time includes about 2 1/2 hours rising time.

Provided by SharleneW

Categories     Yeast Breads

Time 3h20m

Yield 1 ten inch wreath, 12 serving(s)

Number Of Ingredients 20

1 (1/4 ounce) package active dry yeast
1/4 cup water (about 110 F)
1/2 cup warm milk
3 tablespoons sugar
1/4 cup butter, at room temperature
1 1/2 teaspoons salt
1/2 teaspoon ground cardamom
2 large eggs
1 teaspoon lemon, rind of, grated
3 1/2 cups all-purpose flour (approximately)
1/4 cup butter, at room temperature
1/4 cup all-purpose flour
2 tablespoons sugar
2/3 cup slivered almonds, chopped
1/2 cup dried cranberries (or cherries, or 1/4 cup each chopped red and green candied cherries)
1/2 teaspoon lemon, rind of, grated
1/4 teaspoon almond extract
2/3 cup powdered sugar
1 1/2 teaspoons lemon juice
1 tablespoon water

Steps:

  • 1.
  • Sprinkle yeast over warm water in a large bowl; stir briefly.
  • Let stand until foamy (about 5 minutes).
  • Stir in milk, sugar, butter, salt, cardamom, eggs, and lemon peel.
  • Using electric mixer (with a paddle attachment if you have one) or a heavy spoon, add 2 cups of the flour, 1 cup at a time, beating well after addition.
  • Then eat on medium speed for 3 minutes.
  • Add 1 1/4 cups more flour; beat until combined.
  • Scrape dough out onto a lightly floured board and knead until smooth (5 to 10 minutes) adding more flour as needed to prevent sticking.
  • Place in a greased bowl; turn over to grease top.
  • Cover with plastic wrap and let rise in a warm place until doubled (about 1 1/2 hours).
  • Meanwhile, prepare filling.
  • In a medium-size bowl, combine butter,flour and sugar.
  • Beat until smooth.
  • Stir in almonds, dried cranberries, lemon peep, and almond extract.
  • Cover and refrigerate.
  • Punch doubled dough down and knead briefly on a lightly floured board to release ari.
  • Roll into a 9- by 30-inch rectangle.
  • Crumble filling dough to within 1 inch of edges.
  • Beginning at long side, tightly roll up dough, pinching edge against loaf to seal.
  • With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up.
  • Loosely twist ropes around each other, keeping cut side up.
  • Transfer to a greased and floured baking sheet and shape into a 10-inch ring, pinching ends together to seal.
  • Let rise, uncovered, in a warm place until puffy (45 to 60 minutes).
  • Bake in a 375°F oven until lightly browned (about 20 minutes).
  • Transfer to a rack and let cool briefly.
  • Meanwhile, prepare sugar glaze.
  • In a small bow, combine powdered sugar, lemon juice and 1 tablespoon water; stir until smooth.
  • Drizzle over warm bread.

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