Best Raspberry Cranberry Bread Recipes

RASPBERRY-CRANBERRY BREAD

Steps:

• This recipe is for a regular size loaf.
• Set machine setting for "light", if able.
• Add all ingredients as per machine instructions.
• Operate machine.
• Enjoy your loaf!

CRANBERRY-RASPBERRY BREAD

Steps:

• Set machine setting for"light", if able.
• Add all ingredients as per machine instructions.
• Operate machine.
• Enjoy your loaf!

CRANBERRY RASPBERRY STAR BREAD

Steps:

• Make the dough:
• Step 1. Mixing and storing the dough: In a 5-quart container, add the water, yeast, salt, eggs, honey, melted butter and flour. Using a large spoon or Danish dough whisk, stir until ingredients are mixed and uniform. (You can also mix ingredients in a stand mixer fitted with a paddle attachment.) Cover (not airtight) and allow to rise at room temperature for about 2 hours; then store in refrigerator for at least 4 hours to chill the dough before using.
• Step 2. Dough can be used as soon as it's chilled after the initial rise, stored in the refrigerator or frozen for later use. Refrigerate remainder in a non-airtight lidded container and use over the next 5 days. If you plan to keep the dough longer, it stores well in the freezer for up to four weeks in an airtight container. Freeze in one-pound portions.
• NOTE: When using frozen dough, thaw in refrigerator for 24 hours before use, then allow usual rest and rise times.
• Make the Star Bread:
• Step 1. Make the Almond Filling: In a food processor mix together the almond paste, flour, sugar, almond extract, egg yolks and salt until it is a smooth paste. Set aside in a small bowl and clean the processor.
• Step 2. Make the Cran-Raspberry Filling: Add the raspberry preserves and cranberries to the clean processor and chop until the cranberries are fine pieces. Set aside.
• Step 3. Dust the surface of the refrigerated dough with flour and cut off a 2-pound (cantaloupe-size) piece. If you don't have a scale, it's half of the dough. Place the remaining dough back in the refrigerator. Divide the piece into four equal pieces, dust with more flour and quickly shape them into balls by stretching the surface of the dough around to the bottom, rotating the ball a quarter-turn as you go. Cover and let dough balls rest for 20 minutes to allow dough to relax.
• Step 4. Roll out the dough balls into four circles about 10-inch wide. As you roll out the dough, add flour as needed to prevent sticking. If the dough shrinks back, let it rest for a few more minutes.
• Step 5. Place one of the dough rounds on a piece of parchment paper. Top with ⅓ the almond filling, then ⅓ the raspberry-cranberry mixture. Cover with next round. Repeat with next two layers of dough and fillings. Top with the final layer of dough.
• Step 6. Place a 2½-inch biscuit cutter, or anything that size, and round in the center of the dough. Press lightly to make an indent (do not cut the dough) or leave biscuit cutter there as a guide.
• Step 7. Use a pizza cutter or bench scraper to cut 16 equal spokes from the edge of the biscuit cutter to the outer edge of the dough.
• Step 8. Twist two of the sections toward each other with two rotations, then pinch the two sections together at the end to form a point. Continue with the rest of the sections until you have 8 points. Pinch seams one more time to ensure they won't come apart during rising.
• Step 9. Loosely cover the star and rise for 90 minutes.
• Step 10. Preheat oven to 350°F.
• Step 11. Once star bread has risen, press edges together one last time. Brush the star point edges and center of star with egg wash; sprinkle decorating sugar along edges and center.
• Step 12. Bake on stone or sheet pan for 25-30 minutes until golden brown and set.
• Step 13. Dust with confectioners' sugar, if desired.
• Step 14. Allow to cool on a rack.