Sunday, December 20, 2015

Cocoa Cranberry Swirl Bread - CIC

Things have been quiet around here as I get ready for some major life changes. I've been without my kitchen for a while so even though I desperately needed to make something, anything for my sanity, I couldn't. I also really missed participating in the various groups. I had access to a kitchen yesterday so I quickly kneaded this bread for the last Crazy Ingredients Challenge of 2015.

 It's weird to think that 2015 is over. Anyway, our challenge ingredients this month were cocoa and cranberries. It's not a difficult combination - nothing crazy about it at all. But with all the busyness of the season, I guess it's good to have one less thing to spend a lot of time worrying about. 

I adapted this bread from a Cocoa-Nut Swirl Bread in a cookbook called Chocolate Fantasies. Hope the holidays are treating you well. Be sure to visit the other blogs to see what they made.

 Cocoa Cranberry Swirl Bread
 3 1/4 - 3 1/2 cups flour
 2 teaspoons instant yeast
1/4 cup sugar
1 cup milk
1/4 cup oil
3/4 teaspoon salt
1 egg

1/4 cup sugar
1 tablespoon cocoa
1 tablespoon milk
3/4 dried cranberries, chopped

 Combine all the dough ingredients and knead until you have a soft dough. You may need to add more flour. You could also use a little less milk. Keep kneading until it's smooth and elastic. Place in a greased bowl and let rise until doubled.

 After the dough has doubled, turn out onto a floured surface. Roll out to a 15" x 7" rectangle. Brush it lightly with water. Combine the sugar and cocoa then add just enough milk to form a smooth paste. Spread evenly over the rectangle then sprinkle with chopped cranberries.

 Starting at the short end, roll up the dough, seal and fold the ends under. Place in a greased 9" x 5" loaf pan. Cover and let rise until doubled.

 Bake at 375℉ for 35 minutes or until the loaf sounds hollow when tapped. Transfer to a wire rack to cool. Loaf may be glazed if desired.