Yield: 1 9 x 5-inch loaf


Perfect for breakfast!!!

This recipe is mostly adapted from http://annies-eats.com/2010/10/05/cinnamon-raisin-swirl-bread/
The major change I made is the substitution of raisins and cinnamons by cranberries and coffee since I love these two better. I also use less sugar amount and 50% less fat butter in my recipe.

Ingredients:
For the dough:
1 1/8 tsp. instant yeast
1 cup warm milk (105-110˚ F)
3 1/4 cups all-purpose flour
4 tbsp. of Smart Balance 50% less fat and fewer calories butter spread (at room temperature)
1/4 cup sugar
1 large egg
1 1/2 tsp. coarse salt
1/2 tsp. ground cinnamon
1/2 cup dry cranberry

For the filling:
1 table spoon sugar
1 package of instant coffee
1/2 tbsp. water
1 egg, lightly beaten

Nguyên liệu:
Cho phần bột:
1 và 1/8 muỗng cà phê men làm bánh mì
250 ml sữa ấm
3 và 1/4 cup bột mì đa dụng (1 cup = 125 gram)
4 muỗng cà phê bơ
1/4 cup đường (khoảng 30 gram)
1 quả trứng
1 muỗng rưỡi muối ( dùng muỗng cà phê để đo)
Nửa muỗng cà phê bột quế (cinnamon)
Nữa cup Cranberry khô (khoảng 62 - 63 gram)

Cho phần nhân:
3 muỗng cà phê đường nâu
1 gói bột cà phê (loại pha nước vô là uống liền được)
1.5 muỗng cà phê nước
1 quả trứng, đánh xơ bằng nĩa



Directions:
In the bowl of a stand mixer* (see note below), combine the yeast, warm milk, flour, butter, sugar, egg, salt and cinnamon. Mix briefly until a dough forms. Switch to the dough hook and knead on low speed until the dough is mostly smooth and clears the sides of the bowl, about 3 minutes. Add in the cranberries and allow to continue kneading about 3 minutes more, until the dough is smooth and supple and the raisins are evenly incorporated.
Transfer the dough to a lightly butter bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour.

1. Turn the dough out onto a lightly floured work surface. Pat into a round.
2. Fold the bottom third of the dough up and fold the top third down, in business-letter fashion.
3. Then fold the right and left sides into the center in thirds, forming a rectangle. Press down to seal. Return to the bowl, cover and let rise again until doubled, about 40 minutes.

Generously butter a 9 by 5-inch loaf pan. To make the filling, combine the sugar, coffee and water in a small bowl and whisk until well combined. Return the dough to a lightly floured work surface.

4. Roll the dough into a 10 by 12-inch rectangle. Brush lightly with the beaten egg.
5. Sprinkle with the coffee-sugar mixture, leaving a thin border around the edges.


6. Fold in the edges of the long sides of the dough about 1 inch.
7. Beginning with one of the short ends, roll the dough up into a tight spiral log, gently pressing as you go.
8. Pinch the seam shut, and place the loaf seam side-down in the prepared baking pan.
9. Cover loosely with plastic wrap or a clean towel and let rise until the dough rises just above the edge of the pan, about 30 minutes.

Meanwhile, preheat the oven to 425˚ F . When the loaf has risen, brush the top of the loaf lightly with the remaining beaten egg. Bake at 375 degree F, rotating the pan halfway through, until the loaf is golden brown, about 45 minutes. If the surface seems to be browning too quickly, tent loosely with foil (I did this halfway through baking).(This temperature and baking time are different from Annie's website because my oven it hotter, I guess...)
Cool in the pan 5 minutes, then turn the loaf out and transfer to a wire rack to cool completely before slicing.

*This dough can be made by hand and a stand mixer is not required. Mix the dough ingredients in a large mixing bowl and once the dough comes together, knead on a lightly floured surface until the desired texture is achieved.


Perfect for breakfast. Why waiting?