Cranberry Peach Crescent Bread

Name: Cranberry Peach Crescent Bread
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: Chinese
Ingredients: 1/2 cup (1.5 lb) / 2/3 cup (2 lb) milk; 1/4 cup (1.5 lb) / 1/3 cup (2 lb) water; 1 egg; 1/2 cup (1.5 lb) / 2/3 cup (2 lb) butter or margarine, cubed; 3 cup (1.5 lb) / 4 cup (2 lb) bread flour; 3 tbsp (1.5 lb) / 1/4 cup (2 lb) sugar; 3/4 tsp (1.5 lb) / 1 tsp (2 lb) salt; 1 tsp (1.5 lb) / 1 1/4 tsp (2 lb) active dry yeast or bread machine yeast; 3/4 cup (1.5 lb) / 1 cup (2 lb) cranberries (for filling); 2 tbsp (1.5 lb) / 3 tbsp (2 lb) sugar (for filling); 2 tbsp (1.5 lb) / 3 tbsp (2 lb) water (for filling); 1 tbsp (1.5 lb) / 4 tsp (2 lb) cold water (for filling); 1 tbsp (1.5 lb) / 4 tsp (2 lb) cornstarch (for filling); 1/4 cup (1.5 lb) / 1/3 cup (2 lb) peach jam (for filling); milk (for brushing surface), to taste; sugar or powdered sugar (for topping), to taste

Crescent-shaped braided bread filled with tangy-sweet cranberry peach jam.

1h 55m

Easy

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Ingredients

milk 1/2 cup (1.5 lb) / 2/3 cup (2 lb)

water 1/4 cup (1.5 lb) / 1/3 cup (2 lb)

egg 1

butter or margarine, cubed 1/2 cup (1.5 lb) / 2/3 cup (2 lb)

bread flour 3 cup (1.5 lb) / 4 cup (2 lb)

sugar 3 tbsp (1.5 lb) / 1/4 cup (2 lb)

salt 3/4 tsp (1.5 lb) / 1 tsp (2 lb)

active dry yeast or bread machine yeast 1 tsp (1.5 lb) / 1 1/4 tsp (2 lb)

cranberries (for filling) 3/4 cup (1.5 lb) / 1 cup (2 lb)

sugar (for filling) 2 tbsp (1.5 lb) / 3 tbsp (2 lb)

water (for filling) 2 tbsp (1.5 lb) / 3 tbsp (2 lb)

cold water (for filling) 1 tbsp (1.5 lb) / 4 tsp (2 lb)

cornstarch (for filling) 1 tbsp (1.5 lb) / 4 tsp (2 lb)

peach jam (for filling) 1/4 cup (1.5 lb) / 1/3 cup (2 lb)

milk (for brushing surface) to taste

sugar or powdered sugar (for topping) to taste

Instructions

Dough Preparation

Select the desired recipe size. Add the first 8 ingredients to the bread machine following the manufacturer's instructions. Select the 'dough' cycle. Once the cycle is complete, remove the dough, punch it down, cover it, and let it rest for 10 minutes.

Filling Preparation

In a small saucepan, combine cranberries, sugar (2-3 tbsp) and water (2-3 tbsp). Bring to a boil, then reduce heat to low. Cook while stirring constantly for 3-4 minutes until the skins burst and the mixture is slightly thickened. Mix cold water and cornstarch, then stir the mixture into the saucepan. Cook and stir until the mixture is very thick and just begins to bubble. Remove from heat, mix in the jam. Cover the surface with plastic wrap and let cool.

Shaping (1.5 lb recipe)

Grease a baking sheet. Roll the dough into an 18x10 inch rectangle. Spread a 3-inch wide layer of filling in the center. Cut strips on both sides of the filling, 1 inch apart from the edge. Alternately fold the strips from both sides diagonally over the filling. Bend both ends into a crescent shape, then transfer to the prepared baking sheet.

Shaping (2 lb recipe)

Prepare 2 greased baking sheets. Divide the dough into two equal portions. Roll one portion into a 12x10 inch rectangle, spread half of the filling (3 inches wide) in the center. Cut and alternately fold into a crescent shape using the method above. Repeat with the second portion of dough.

Baking and Decorating

Cover the shaped dough and let it rise in a warm place for 40-50 minutes until it is nearly doubled in size. Place in a 375°F (approx. 190°C) oven and bake for 20-25 minutes until golden brown (cover with aluminum foil for the last 5-10 minutes if needed to prevent over-browning). When removed from the oven, brush with milk and sprinkle with sugar, or sprinkle with powdered sugar after cooling.