Imagine the warm, inviting aroma of freshly baked bread wafting through your kitchen, with a delightful twist of tart cranberries and crunchy almonds swirling through each slice. Our Cranberry Almond Swirl Bread is not just a recipe; it's an experience that will elevate your breakfast table and impress your guests. Whether you're looking for a cozy weekend baking project or a unique gift for a friend, this loaf is sure to please. Get ready to indulge in a slice of heaven that’s as beautiful as it is delicious—your taste buds will thank you!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 package instant yeast
- 1 cup warm water
- 1/4 cup vegetable oil
- 1 cup dried cranberries
- 1/2 cup sliced almonds
Instructions
- In a large mixing bowl, combine 3 cups of all-purpose flour, 1/4 cup of sugar, 1 teaspoon of salt, and 1 package of instant yeast. Stir the dry ingredients together until well mixed.
- In a separate bowl, mix 1 cup of warm water (between 100°F and 110°F) with 1/4 cup of vegetable oil. Stir gently to combine.
- Gradually pour the warm water and oil mixture into the dry ingredients while stirring with a wooden spoon or spatula. Mix until a rough dough begins to form.
- Once the dough starts to come together, turn it out onto a lightly floured surface. Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic.
- During the last minute of kneading, incorporate 1 cup of dried cranberries and 1/2 cup of sliced almonds into the dough, ensuring they are evenly distributed.
- Form the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for about 30 minutes, or until it has doubled in size.
- Once the dough has risen, punch it down gently to release any air bubbles. Turn it out onto a floured surface again and shape it into a loaf by flattening the dough into a rectangle and rolling it tightly from one end to the other.
- Place the shaped loaf into a greased 9x5-inch loaf pan. Cover it again with a towel and allow it to rise for an additional 15-20 minutes, or until it has risen just above the edge of the pan.
- Preheat your oven to 350°F (175°C) while the loaf is rising.
- Once the loaf has risen, place it in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
- Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely before slicing.
- Enjoy your homemade Cranberry Almond Swirl Bread as a delightful breakfast or snack!
Tips
- Measure Ingredients Accurately: For the best results, use a kitchen scale to measure your flour and sugar. This ensures consistency and helps achieve the perfect texture.
- Warm Water is Key: When mixing your warm water and oil, make sure the temperature is between 100°F and 110°F. This is ideal for activating the yeast without killing it.
- Knead with Care: Knead the dough until it’s smooth and elastic. This process develops the gluten, which gives the bread its structure. Don’t rush it; take your time!
- Perfect Rising Conditions: To create a warm environment for the dough to rise, you can preheat your oven to the lowest setting for a few minutes, then turn it off and place the covered bowl inside.
- Check for Doneness: When baking, tap the bottom of the loaf; if it sounds hollow, it’s ready! This is a great way to ensure your bread is perfectly baked.
- Cool Completely: Allow your bread to cool completely on a wire rack before slicing. This helps the texture set and makes it easier to cut without squishing the loaf.
- Storage Tips: Store any leftover bread in an airtight container or wrap it tightly in plastic wrap to keep it fresh. It can also be frozen for up to three months—just slice it first for easy thawing!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 5g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
