christmas cranberry bread

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Cranberry Bread with Orange Glaze

- سأريك كيف تصنع,علاج مخبزي المفضل للسقوط.,إنه خبز التوت البري البرتقالي ،,وستحب التزجيج.,تحقق من هذا!,(موسيقى احتفالية),أهلا جميعا.,إنها ناتاشا من natashaskitchen.com.,نحن نصنع رغيف التوت البري.,المرة الأولى التي جربت فيها هذا كانت في مخبز,ووقعت في حبه ،,وكنت مثل ، لا بد لي من إعادة إنشاء هذا.,وأعتقد في الواقع أن هذا أفضل.,إنه أكثر رطوبة ، وأكثر محملة بالتوت البري.,إنه لذيذ جدا.,يمكنك المضي قدما.,إنه مثالي لتقديم الهدايا.,الهدايا محلية الصنع هي الأفضل,وأنا أشتهي بعض خبز التوت البري ، فلنبدأ.,بالإضافة إلى ذلك ، تأكد من أنك لم تقم بذلك بالفعل ،,اشترك في قناتنا لتحصل على المزيد من الوصفات والنصائح.,سنبدأ ببعض التحضير السريع.,سخني الفرن على حرارة 350 درجة فهرنهايت,مع رف في الوسط ،,ثم قم بتنظيف الجزء الداخلي من صينية رغيف الخبز بسخاء,مع الزبدة.,بعد ذلك نرش داخل المقلاة بالدقيق,واضغط على الفائض.,هذه الخطوة البسيطة ستحافظ على خبزك,من الالتصاق بالمقلاة.,ضع ذلك جانبًا ، وسنبدأ في صنعه,هذا الخبز التوت البري السهل.,في وعاء متوسط ​​الحجم ،,اخفقي كوب ونصف من الدقيق لجميع الأغراض ،,ملعقة صغيرة بيكنج بودر وربع ملعقة صغيرة ملح.,الآن في كوب قياس ، قم بخلط ربع كوب,من الحليب في درجة حرارة الغرفة.,أضف أيضًا الحماس من برتقالة واحدة.,وأحب أن أتذوق قليلاً وأتركه جانباً.,ستحتاجها لاحقًا لعمل التزجيج البرتقالي.,عليك دائمًا أن تبشر البرتقال قبل قصه.,لأنه بمجرد عصره ،,من المستحيل إلى حد كبير تلذذها.,وسأترك روابط للمبشرة والعصارة,الذي أحب استخدامه.,أضف ربع كوب من عصير البرتقال الطازج,إلى خليط الحليب الخاص بك ،,ولا بأس في الحصول على القليل من اللب هناك.,لا تقلق بشأن ذلك.,ليست هناك حاجة لتصفية العصير.,ببساطة قلّب المكونات المبللة معًا,ووضع ذلك جانبا.,سأضع جانبًا بعضًا من نكهة البرتقال الإضافية,التي سنستخدمها للتزجيج لاحقًا.,حان الوقت الآن لكي يجتمع هذا الخليط معًا.,في وعاء خلط كبير ،,سنضيف ست ملاعق كبيرة من الطرية,زبدة غير مملحة ، وثلاثة أرباع كوب سكر.,السكر والزبده معا.,أحب أن أتغلب على السرعة المتوسطة العالية,لمدة دقيقتين إلى ثلاث دقائق.,بعد ذلك ، اخفقي بيضتين كبيرتين بدرجة حرارة الغرفة.,اضربها معًا حتى البيض,مدمجة جيدًا حقًا.,بمجرد أن يصبح الخليط متجانسًا في الاتساق السلس ،,سنضيف خليط الدقيق إلى جزأين.,لذا ابدأ بنصف خليط الدقيق,وتغلب على ذلك حتى يتم دمجه.,ثم أضيفي نصف الحليب مع الخفق حتى يتجانس.,ثم كرر إضافة باقي خليط الدقيق ،,يُمزج المزيج حتى يتجانس ، ويُضاف مزيج الحليب المتبقي.,تأكد من كشط الوعاء للتأكد من وجوده,كل الدقيق مدمج جيدًا.,استمر في الخلط على سرعة منخفضة متوسطة,فقط حتى يتم دمجها جيدًا وسلسها.,الآن ستحتاج إلى كوب ونصف من التوت البري الطازج.,إنها كمية سخية.,تم شطفها وتجفيفها,ولمنعهم من الغرق في قاع الرغيف ،,أحب أن أضيف القليل من الطحين ،,فقط نصف ملعقة كبيرة من الدقيق.,ارمها مع التوت البري لتغليفها.,قم بطي التوت البري برفق في الخليط.,بمجرد دمج التوت البري جيدًا في الخليط ،,انقل الخليط إلى صينية الخبز المجهزة.,تأكد من حصولك على آخر قطرة من الخليط اللذيذ,خارج هذا الوعاء.,أحب إخراج الجزء العلوي من الخبز,للتأكد من ارتفاعه بالتساوي في الفرن.,نخبز الآن في وسط فرن مسخن مسبقًا,عند 350 درجة فهرنهايت,لمدة 45 إلى 50 دقيقة أو حتى يصبح السطح ذهبيًا,ويتم إدخال عود أسنان في وسط الرغيف,يخرج نظيفًا بدون أي خليط مبلل.,يمكنك وضع مسواك في مكانين,فقط في حالة اصطدامك بعصير التوت البري.,بمجرد الانتهاء من الخبز وستكون رائحة مطبخك,مثل المخبز الآن ،,أخرجيها من الفرن واتركيها ترتاح في المقلاة,لمدة 10 دقائق.,تريد أن يكون الرغيف باردًا بدرجة كافية,لنقلها والتعامل معها بأمان.,أيضًا ، فقط للتأكد من خروج الخبز,بسرعة وسهولة،,أحب تشغيل ملعقة رفيعة أو سكين حول الحواف,من المقلاة.,انقل الرغيف إلى رف سلكي واتركه يبرد,تمامًا لدرجة حرارة الغرفة قبل وضع الطلاء الزجاجي.,بينما هذا يبرد ،,يمكننا البدء في صنع التزجيج.,في وعاء خلط صغير ، اخلطي كوبًا من السكر البودرة ،,ثم نضيف ملعقة ونصف من العصير الطازج,عصير البرتقال أو إضافة ما يكفي من العصير,للوصول إلى القوام المطلوب.,أخيرًا وليس آخرًا ، سنضيف حوالي ملعقة صغيرة,من نكهة البرتقال المحفوظة.,قلبي كل ذلك معًا حتى يصبح ناعمًا ودسمًا حقًا.,تريد أن يكون قوامه قابلاً للرذاذ.,لذلك إذا كنت بحاجة إلى تخفيفه قليلاً من عصير البرتقال ،,وإذا كنت تريده أكثر سمكًا ، أضف بعض السكر البودرة.,أوه ، انظر إلى ذلك.,مثالي للرذاذ ،,ثم قم بإضافة الحماس بجدية إلى التزجيج.,إنها ثلاثة مكونات فقط ، حسنًا.,لكنه المستوى التالي.,يمكنك حقا تذوق نكهة البرتقال فيه ،,لذلك لا تخطيه.,حسنًا ، بمجرد أن يتم صنع التزجيج ورغيفك,في درجة حرارة الغرفة تقريبًا ، وما زلت دافئة قليلاً ،,لكننا سنفعل هذا على أي حال,لأنني لا أستطيع الانتظار أكثر.,ما أحب أن أفعله هو أن أضع الخبز على الرف,ثم قمت بإعداد منشفة ورقية تحتها عند رذاذ المطر,لذلك فهو نوع من يلتقط الفوضى,أو يمكن وضعها على طبق,ولديك بركة رذاذ في الأسفل.,كل ما تريد القيام به ، احصل على رذاذ.,تمام.,احصل على التزجيج.,ها نحن ذا.,تمام.,تحقق من هذا الجمال.,حسنا.,وكن كريمًا مع هذا التزجيج.,ضع في اعتبارك أن الخبز ليس حلوًا بشكل مفرط.,لذلك هذا التزجيج هو حقا لمسة لطيفة.,حسنا.,وبمجرد الانتهاء من التنقيط ،,سنضع ذلك على لوح التقطيع,وتقطيعها.,ها نحن ذا.,وهذا ناعم جدًا ويسهل تقطيعه ،,لكن الق نظرة على هذه الشريحة.,ما مدى طراوة ونعومة ورطوبة الفتات.,شيء مذهل.,أوه ، لا يزال الجو دافئًا بعض الشيء.,أوه ، طازج جدا.,حسنا.,سأقفز مباشرة إلى اختبار التذوق هذا,كما تعلم ، يبقى طريًا ورطبًا لمدة ثلاثة أيام,في درجة حرارة الغرفة.,عنجد.,يم.,تمام.,أنا أحب طعم وعصير تلك التوت البري,وكيف انفجرت في فمك.,وعندما تخبزهم ،,إنهم يأخذون حلاوة طبيعية.,لذا

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Cranberry Bread Recipe Demonstration - Joyofbaking.com

Cranberry Bread Recipe Demonstration - Joyofbaking.com

hi I'm Stephanie Gosk of joy baking calm,today we're going to make cranberry,bread and this is what it looks like,this bread is so moist and flavorful and,as you can see it's full of cranberries,candied mixed peel and almonds so really,it's kind of dressed for the holidays so,the first thing that you need to do is,pre-heat your oven to 350 degrees,Fahrenheit which is 180 degrees Celsius,and you will need a loaf pan I'm just,going to butter it's got some melted,butter here and with a pastry brush,brush the inside both the bottom and the,sides or if you don't want a butter you,could just use one of those nonstick,cooking sprays to do if you'd like looks,good and then really easy quick bread to,make just you know wet and wet,ingredients in One Bowl dry ingredients,the other you mix the two together and,you're done what could be simpler so I'm,in a large bowl you will need 2 and 1/3,cups which is 305 grams of all-purpose,flour you may know that as plain flour,and to that I'm going to add 2/3 of a,cup which is 135 grams of granulated,white sugar and then I'm going to add a,half a teaspoon 2 grams of salt and then,3 TSP 12 grams of baking powder and then,I'm just using a wire whisk whisk all,that together and then you will need of,course we'll start because this is,cranberry bread we need some fresh,cranberries and I've chopped them you,know pretty coarsely most of them you,know if you have a cranberry about that,size I just cut it in half because I,like you know pretty large chunks of the,cranberry in the bread and so you will,need 1 cup which is 120 grams of fresh,cranberries,then of course always wash your,cranberries and then pick through them,because there tends to be some soft ones,in there and then just coarsely chop and,of course you can always tell a fresh,cranberry because it does bounce so keep,the mood if you end up on the floor you,know you're going to have to wash them,again so but that's how you know they're,fresh so what we're going to do is just,add the cranberries in there and then I,like to add a half a cup 90 grams of,candied and chopped mixed peel I really,like up nice and sweet kind of chewy and,I think that that you know sweetness,goes very nicely with the tartness of,the fresh cranberries now this tends to,be a seasonal item you know most grocery,stores only sell it if you're lucky in,October but normally you know November,December sometimes into January so you,know stock I tend to stock up if I want,to make this bread or some other things,other times of the year so just keep,that in mind of course so you can always,source it online now if you don't some,people do not like candy mix peel you,could just add some more fresh,cranberries if you like and then you,will need 1/2 a cup 60 grams of just,coarsely chopped I'm using almonds here,you could use you know walnuts pecans,hazelnut or mix and then I'm just going,to toss all that together of course when,you're you know the cranberries it helps,to cover them in the flour and then they,tend not to sink when we've ever had,that problem with your fruit or not,dropping to the bottom of your pan it,helps to toss them in the flour okay,so there and now for our wet ingredients,in a separate Bowl I have one large egg,have your eighth egg at room temperature,and one large eggs about 55 grams,the shell and I'm just going to whisk,that break it up and then you will need,1 cup 240 grams of milk and have your,milk at room temperature I like to use a,full fat whole milk because actually,there's not a lot of fat in this bread,so of course using the whole milk will,give you a richer flavor than if you,used like a reduced fat but it's up to,you and then for flavoring 1 teaspoon 4,grams of pure vanilla extract and then,we're only adding 4 tablespoons 55 grams,of melted butter and you can use salted,or unsalted whatever you like and then,just melt it and then you know let it,it's usually quite hot so let it cool,down to room temperature put that in,there and whisk it all together and then,it's gonna I'm going to just make a,little bit of a well in the center and,my wet ingredients and we're almost done,you know if you need a quick bread and,this is quick that's really flavorful,for the holidays it's perfect it freezes,well ok so I'm just going to mix,everything together I mean a really nice,bread to make give it it would be a nice,gift as well,everybody likes homemade baking so its,toss to make sure you want to make sure,all that flour is moistened you don't,want any pockets so just move it around,so but try not to over mix because then,your bread would be a little tough which,we don't want and so now I'm just going,to put it into our pan,okay,and then I'm just going to take a back,of the spoon and even that out and then,we're going to bake this uh you know,everybody's ovens a little different I,find somewhere between you know 50 55,minutes it will rise it will turn nice,golden-brown and then of course a,toothpick inserted into the center will,just come out clea

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How to make CRANBERRY NUT BREAD for Christmas | cranberry cake | ASMR cooking

How to make CRANBERRY NUT BREAD for Christmas | cranberry cake | ASMR cooking

preheat the oven 350ºF / 180ºС,loaf pan 24x11x7 cm grease with butter or oil,320g all-purpose flour,175g brown sugar,3g baking soda,5g baking powder,pinch of salt,1g ground nutmeg,2g ground ginger or cinnamon,120g walnuts,160g fresh or frozen cranberries,zest of 1 orange,250ml milk,2 eggs,60g vegetable oil or melted butter,50-60 minutes at 180ºС / 350ºF

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Cranberry BUNDT CAKE (Easy Cranberry Orange Cake)

Cranberry BUNDT CAKE (Easy Cranberry Orange Cake)

(groaning),- I'm gonna show you how to make a cranberry Bundt cake,that is showstopping and easy.,Whoa, wow, whoa!,(upbeat music),(grunting),Hi-ya!,Hey everybody, it's Natasha of natashaskitchen.com,and get excited because this is absolutely,a holiday worthy cake and you'll love the fresh cranberries,and the little bit of orange zest in this cake,and the glaze and the sugared cranberries.,Everything about this is good.,So, let's get started.,We're using a 12 cup, 10-inch Bundt pan,and this is a non-stick Bundt pan,which I like because it releases easier.,If you've never tried baking a cake in a Bundt pan,,you are gonna love it.,And I will link to this pan in the notes.,Make sure to generously butter the inside of the Bundt pan,,then dust all over with flour and tap out any excess flour.,We're gonna set that prepared pan aside for now,and preheat your oven to 350 degrees Fahrenheit.,In a large mixing bowl,,combine three large room temperature eggs,with two cups of granulated sugar.,We're gonna beat those together on high speed,for about three minutes or until the mixture,is thick and pale in color.,To make this cake, you can use either the bowl,of a stand mixer or an electric hand mixer.,You can see how thick that mixture should be,when you pull up on the whisk.,This first step helps to dissolve the sugar into the egg,and it aerates the eggs to give this cake more rise.,Now, add one third cup of oil,and I'm using a light olive oil,,but you can also use canola.,Once that's blended in,,add 12 tablespoons of melted, unsalted butter.,That butter should be melted and warm, but not hot.,Once the butter is blended in,,we're gonna add a full two teaspoons of vanilla extract,and I love using my homemade extract.,It's super easy with just two ingredients,and I will link to that in the notes.,Now last but not least,,add one cup of room temperature buttermilk.,The buttermilk adds moisture and amazing flavor,to this Bundt cake.,Continue mixing just until it's incorporated,and now onto the dry ingredients.,In a separate bowl, whisk together three cups,of all-purpose flour and make sure to measure that correctly,along with a teaspoon of baking powder,,half a teaspoon of baking soda and half a teaspoon of salt.,Whisk those together until they're well-combined,,then add the dry ingredients to the wet ingredients.,Now mix that all together on low speed,until it's well-blended.,You just want to ensure,that you don't see any streaks of flour in the bowl.,We're using two cups of fresh cranberries,and these have been rinsed and patted dry.,Add half a tablespoon of flour and stir to coat.,That little bit of flour helps keep the cranberries,from sinking to the bottom.,Gently fold those cranberries,into your batter until well-blended.,And if you don't have fresh cranberries on hand,,you can also use frozen and there's no need to thaw them.,Or you can soak some dried cranberries,and use them in this cake as well.,You'll need one orange for this recipe.,We're gonna add a tablespoon,of fresh orange zest to the batter.,Then keep a little bit of the zest,and you'll need that fresh orange juice,to make the glaze later.,Adding the fresh zest will make all the difference,in your cake and turns this into a cranberry orange cake.,Give the batter one last stir to combine,,then transfer it to your prepared pan.,You can see this is a very thick and rich batter.,Pour that evenly into your prepared pan.,And use a spatula to get every last drop,of that delicious batter.,Now lightly smooth out the top,and we're gonna bake that in a preheated oven,at 350 degrees Fahrenheit for about 55 to 60 minutes.,You can see the cake rises beautifully,,and I love how those juicy cranberries burst in the batter.,You'll know a Bundt cake is done baking,when you insert a long skewer or toothpick,into the deepest portion of the cake,and it should come out mostly clean,with maybe a few moist crumbs attached.,Once the Bundt cake is out of the oven,,you want to let it rest and cool in the pan for 15 minutes.,Now that panel will still be hot after 15 minutes,,so use oven mitts for safety.,We're gonna transfer that onto a wire rack.,To help prevent cracks in the cake when inverting,,place a rack over the top then simply flip it over.,If the cake doesn't release right away,,you can tap it over the rack to help it release.,Let the cake cool completely to room temperature,before adding the glaze.,Otherwise, if you try to glaze a warm cake,that glaze will melt and just run off the sides.,You're gonna love how we make this glaze.,It's really simple and really delicious.,In a small bowl, combine one,and a half cups of powdered sugar.,Then we're gonna add just a little bit of fresh orange zest.,I'm using the same orange,that we were using for the cake earlier.,Also, you're gonna squeeze,in three tablespoons of fresh orange juice.,That's all there is to it,,now stir that in until it's really well-combined.,If you want your glaze to be a little bit thicker,,you can add more powder

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Christmas Cranberry Bread | Holiday Recipes

Christmas Cranberry Bread | Holiday Recipes

hey guys it's Alisha now today I am,gonna be making one of my absolute,favorite Christmas recipes if not my,favorite Chris Chris miss recipe and,that is for Christmas cranberry bread,now I make this every single year and I,grew up with my mom making it for as,long as I can remember every single year,at Christmas pang a combination with the,sweet bread and the tart cranberries is,so delicious and this bread it turns out,some moist and just it is perfection as,far as I'm concerned I could like eat,the entire loaf if I let myself so,anyway I just want to share this one,because I do love it so much,and it is really pretty easy to put,together so I'm gonna show you what,you're gonna need first you're gonna,need a cup and a half of cranberries cup,and a half of golden raisins now if you,don't like raisins you can just double,the cranberries I personally think the,sweet raisins contrast nicely with the,tartness of the cranberries but that's,all just kind of personal preference,you're gonna need a cup of granulated,sugar 2 cups of flour 3/4 cup orange,juice 1 egg beaten 1 and 1/2 teaspoons,baking powder a teaspoon salt and a half,teaspoon baking soda about a teaspoon of,grated orange peel and a quarter cup of,butter and that is all you're gonna need,so the first thing you're gonna do is,you're gonna take your flour baking soda,baking powder and salt and sugar and,these all together really well,I've got this stirred really well so now,I'm going to add it to my butter here,then I'm gonna just take pastry cutter,and I'm gonna blend this together real,well,okay I've blended this until it's got,kind of a crumbly texture going on now,what I'm gonna do is I'm gonna pour it,in my orange juice my orange zest in my,egg and I'm gonna mix this real well,until it all gets incorporated together,and now,I've got this all mixed together I'm,just going to fold in my cranberries and,my raisins just like this okay now that,I've got this all folded in I'm going to,get myself a well greased loaf pan here,this bread is very moist and very,crumbly so you want to make sure you,grease your pan really well so that it,actually comes out so I've got my,greased pan I'm just going to pour the,batter in like that and I'm just gonna,smooth this out a little bit and already,this just smells so good you can smell,the cranberry and orange and it is just,delicious smelling takes me back to my,childhood every time I make this okay so,now I'm gonna stick this in my preheated,oven and I'm gonna start for an hour you,want to bake it until you can insert a,toothpick in the center and it comes out,clean okay I bake this for just about an,hour and five minutes and it is done and,this is what it looks like smells so,good I'm gonna let this cool just a,little bit and then I'm gonna take it,out of the pan and I will show you what,it looks like inside okay I let this,cool a few minutes and as you can see it,came out nicely out of the pan cuz I,greased it so well otherwise like I said,this will definitely stick really really,bad if you don't grease your pan so here,it is I'm gonna slice into it and this,is still a little bit warm probably to,be doing this but I just don't have a,lot of patience I want to get into it,and as you can see it is so super moist,it kind of just falls apart especially,when it's hot when you cut into it it is,a beautiful bread with those red,cranberries in there and it just tastes,so good if you want to add a little,extra I like to put butter on it and,makes it taste even,anyway I hope you enjoyed this video,thank you so much for watching and I,will see you in the next one

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Cranberry Orange Bread ~ Christmas Baking ~ Quick Bread Great For Gifting ~ Cointreau

Cranberry Orange Bread ~ Christmas Baking ~ Quick Bread Great For Gifting ~ Cointreau

hi everyone welcome back to my channel,if you're new here thanks for stopping,by I hope you will consider subscribing,so today I have a festive recipe for you,we're going to be making cranberry,orange bread if you follow me on social,media on my Facebook or on Instagram,last week I posted a picture of a,delicious loaf of this amazing bread,perfect for the holidays who doesn't,love cranberry and orange together right,it's so festive so fun and this is a,really easy recipe to put together you,probably have most of the ingredients,you need in your pantry but you know me,if you've hung around my channel very,much I like to add flavor any way that I,can so we once again because it's the,holidays we're going to be making it,special I'm going to be using some,Cointreau in the cranberry orange loaf,just to bump up the orange flavor a bit,you can use any orange flavored liqueur,that you like or you can leave it out,entirely you could also substitute some,orange flavored extract instead I'm just,really trying to infuse a lot of orange,flavor here and I love baking and,cooking with Liquors anytime I can now I,know some people get turned off by the,whole liquor thing but honestly they add,flavor that you just can't get any other,way so I highly recommend it but like I,said you can totally leave it out it's,optional or you can use orange extract,instead if you want to bump up the,flavor some so we just need a few,ingredients you need flour you need,baking powder a little bit of salt we,need some neutral flavored oil I'm using,canola you need milk for your milk you,could use any milk you want really but,the higher the fat content the more,moist your bread will be so I'm using,two percent whole milk would be,fantastic here but two percent is what I,had on hand you're going to need some,vanilla extract as well two eggs gonna,need some orange zest I use the zest of,two large navel oranges that yields one,to two tablespoons I want to bump up the,flavor as much as possible so I use all,of the orange dust from both oranges how,much you want to use is up to you I,highly recommend at least a tablespoon I,also used some fresh squeezed orange,juice you need a half a cup I used my,two oranges my two navel oranges is what,I use for this recipe that yields enough,to give me the half a cup for the loaf,itself and then I have enough left over,to make the glaze so that's pretty much,it so I'm gonna bring you in close and,we're going to get started okay guys,here we go I have two cups of,all-purpose flour to that I'm going to,go ahead and add my orange zest I have,about a tablespoon and a half of orange,zest it's about the equivalent of,um the zest from two large navel oranges,and I'm just going to mix that in with,my flour,to get it nice and coated,to that we are going to add one cup of,sugar I'm going to add a teaspoon and a,half of baking powder and a half of a,teaspoon of salt,and we're just going to give that a,really good mix make sure everything's,fully Incorporated okay now we're going,to start adding our liquid ingredients I,am going to add a half a cup of fresh,squeezed orange juice,a half a cup of milk,a half a cup of vegetable oil you want,something that has no flavor to it,and we're going to give that a good stir,then we're going to stir in two eggs,you want to give everything a nice mix,you want the eggs fully Incorporated,you don't want to over mix,and that's what's nice about the Danish,whisk it prevents you from over mixing,then I'm going to add about a teaspoon,of pure vanilla extract we're going to,add about a tablespoon of Cointreau,foreign,give that a little stir,then we're going to gently fold in a cup,and a half of fresh cranberries,and I'm just going to use a spatula here,just want to gently fold them in,and make sure you don't have any flour,that's not stirred in on the bottom,and then I have a nine by five inch loaf,pan here that I'm going to pour this in,make sure that you either grease it or,spray it with non-stick cooking spray,really well,okay this is going to go into a,preheated 350 degree oven for about an,hour you don't want to over bake it or,can cause it to be dry you want it to,just be done so once you get to the 55,minute Mark make sure that you start to,watch it really well okay so once your,bread is done and you've let it cool,we're gonna make a just a simple basic,glaze I've got about a half a cup of,powdered sugar here to that I'm going to,add some juice so that from my leftover,um orange you only need a teaspoon or so,teaspoon and a half if you wanted to you,could also add a little bit of Cointreau,or whatever liqueur you use just a tiny,bit like a half of a teaspoon to a,teaspoon,it doesn't take much,and then we're just going to stir that,together okay you just need enough,liquid in your icing so that it is you,can drizzle it,you could also use milk if you wanted to,I like the orange juice because it adds,flavor again you could use the orange,extract here then I put a piece of,parchment paper un

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Edible Christmas Wreath- White Chocolate & Cranberry!

Edible Christmas Wreath- White Chocolate & Cranberry!

I can smell the magic of Christmas in,the air and I have the perfect recipe to,share with you it is my ultimate white,chocolate and cranberry Christmas wreath,it's edible it's delicious and when you,bake it off in the oven you have a,Christmas wreath to be proud of so to,make this up we need a lovely sweet,bread dough and for that we're gonna,start off with some butter in a saucepan,so you want to melt the butter down and,once it's nicely melted we're gonna add,in the milk we're now gonna add some,fast-action yeast straight into this,flour and give it all a good mix through,give it a nice pinch of salt just to add,a little bit of contrast between,saltiness and sweetness especially in a,sweet bread dough like this give that a,good mix through and then once you have,it mix through mega well with a wooden,spoon just like this one and now it's,time to pour in that lukewarm milk and,butter mixture so straight into the,center so I'm adding two teaspoons of,cardamom just for a nice hit of spice,you could add cinnamon if you like but,we're going with cardamom so start by,taking that wet mixture and slowly,incorporating the flour in so you're,getting your wet and dry evenly combined,this is looking pretty good we've got,kind of rough bread II dough crumbs so,at this point it's time to tumble this,straight out onto your work surface,don't be put off if it looks like this,because what we're gonna do now is put a,bit of work and a bit of muscle in there,to try and bring this together into a,nice dough that's lovely smooth and,elastic so you're gonna knead this for,about six to eight minutes,okay once you have a nice smooth dough,that springs back when you press down on,it this is good to go so this is gonna,rise for about 45 minutes covered in a,nice warm spot so I'm gonna transfer,that over here I do have one which is,risen and looking beautiful but we're,not going to get to that right now we,need to talk about the filling first so,for our filling I have some softened,butter which I'm gonna add some sugar to,so it's just a case of beating up your,butter and your sugar until it's nice,and smooth okay this is looking good I'm,gonna get rid of my paddles and now it,is time to spread this across our dough,so tap off any excess this is also gonna,get hit with some great flavor from the,zest of one orange,so take up a grater just like this one,and grab up all that great flavor that,is all the orange zest I need so grab up,a spatula give this a good stir through,and make sure you get all that orange,zest nicely incorporated in there now we,have our filling we have got to get,filling so we have got this dough which,is risen up and you'll see that it'll,have doubled in size and if it doesn't,double in size you may have run into,problems with overheating your yeast and,sometimes that kills it otherwise you,should be left with something that looks,like this,so the best job in the kitchen is,punching down the dough instant,satisfaction so just scoop up that dough,and it might have stuck to the sides but,don't worry too much about it tumble it,out we're now gonna just give it a,little bit of work just to bring it,together and it should be nice and,smooth just like this one and now it's a,case of kind of getting it into a sort,of a rough rectangle shape and then,using a rolling pin to roll this out,completely you'll notice that I'm not,using flour here and you don't need to,dust it too much if it does stick you,can but remember there's quite a lot of,fat in there there's butter so that will,kind of create a nonstick environment,for your dough to be rolled out so we're,looking for a nice thin rectangle about,one centimeter in thickness and you want,it to basically I don't know size-wise,it's probably about two arms like that,you want it that size let's go,don't be afraid to just shape it out the,way you need it to be because at this,point now it's thin enough it's exactly,the sort of thickness we're after so,grab up that filling and it's just a,case of dolloping this straight in the,center spread it out,this is good to go we are going to,sprinkle over some white chocolate I've,just lightly chopped it up Pat that down,give it a nice press into that dough and,then we're gonna grab up handful of,berries you don't want too much,cranberries here because they're quite,thick right cranberries on this is where,you get your hands involved and just,press them straight in to that dough you,do need to give them a good press down,because otherwise when you start rolling,them they're gonna go all over the place,so give them a good press down there is,a bit of squelching and popping action,but don't be put off they're just,cranberries and now once they are press,down like this you're gonna grab up the,dough from one side and start pressing,it over just like this and just keep,going with your dough until you have it,all nicely rolled we have our all nice,and beautifully rolled up so just extend,it out a little bit and once you have a,nice even look

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Cranberry Bread- Sweet Talk with Lindsay Strand

Cranberry Bread- Sweet Talk with Lindsay Strand

hi everyone today on sweet talk i'm,sharing a favorite test kitchen recipe,that strikes the perfect balance of,sweet and tart it's a quick cranberry,bread and it will be great to serve at,your next holiday get together so,starting with my dry ingredients i have,two cups of flour,and then one cup packed brown sugar this,is light brown sugar it adds a really,nice moisture to the bread one and a,half teaspoons baking powder,a half teaspoon of baking soda,and one teaspoon of kosher salt,give these a whisk,this recipe is so easy it comes together,literally so quickly this quick bread,recipe,it's a little different than a normal,cake recipe where you would be creaming,your butter with your sugar here we're,just adding the sugar right in with the,dry ingredients,just making sure those clumps of brown,sugar are broken up a little bit,all right that looks good,moving on to our wet ingredients i'm,starting with one egg it's room,temperature,i'm going to just lightly beat this,really quick so that it incorporates,really easily,and to that i'm adding half a stick of,melted butter and three quarters cup of,room temperature whole milk,so whisk this together quickly,really important here that everything is,room temperature that means your butter,won't solidify in cold milk everything,will incorporate really smoothly,and now i'm just going to stir the wet,right into the dry,so my grandma always made,a zucchini quick bread that was my,favorite but i think this is kind of a,nice fresh take for the holidays because,it has these,beautiful cranberries that we're adding,in now so this is 12 ounces or one bag,of fresh cranberries,i'm using fresh because they're in,season and i could find them at my local,grocery store but you could always use,thawed frozen cranberries if you can't,find fresh,it's a pretty thick batter so just fold,them in carefully,lots of cranberry tart flavor in here,all right so i'm ready to go into my,prepared loaf pan this is a standard,sized loaf pan it's 9x5 and i have,buttered and floured it ahead of time,so now just spoon this beautiful thick,batter filled with cranberries in here,if you're enjoying this video be sure to,like subscribe comment let us know what,you think,so beautiful and smooth i cannot wait to,eat this when it comes out of the oven,one last scrape here,smooth this out in the last step we have,a tablespoon of turbinado sugar this is,like a coarse raw sugar that adds a,really beautiful crunchy topping to the,bread,all right so this is ready for the oven,it's going in at 350 for an hour and 15,minutes until a toothpick inserted comes,out clean,here it is it's out of the oven i've let,it cool completely on a cooling rack,i pulled it out of the pan about 30,minutes into cooling and now we're ready,to eat how easy was that,i think this is so beautiful with the,crunchy topping,it's sweet it's tart it's exactly what,you want in a quick bread,i love that you can enjoy this all day,long,i think it would be perfect for a,holiday breakfast or a brunch,a really easy dish to transport and,bring to a friend's house i would cut,the rest of this up but i really just,need to try it,so pretty right i think this looks so,good,the cranberries are so perfectly tart i,think you're really going to love this,enjoy,hi guys as some of you may have noticed,we're getting close to 1 million,subscribers isn't that amazing that's,awesome so if you guys like our shows,and you want to see more videos like,these make sure you subscribe to our,channel by clicking here or click here,to check out more gate recipes on,marthastewart.com,you

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