Cranberry Orange Bread | Recipes | Robin Hood

Cranberry Orange Bread

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(5) Ratings:
Prep Time:
Baking Time:
Makes:16 servings
Freezing:excellent

This fluffy and fruity bread made with ricotta cheese is best served on relaxing Sunday mornings.

Ingredients

Dough

1 tsp 5 mL sugar
1/2 cup 125 mL warm water (105ºF-115ºF/40ºC-56ºC)
1 pkg 8 g (2 1/4 tsp/11 mL) active dry yeast
1/2 cup 125 mL orange juice
1/4 cup 50 mL warm milk (105ºF-115ºF/40ºC-56ºC)
1/3 cup 75 mL sugar
1/2 cup 125 mL ricotta cheese
1 egg, beaten
1 tbsp 15 mL grated orange zest
1/2 tsp 2 mL salt
1/2 tsp 2 mL cinnamon
4 cups 1000 mL Robin Hood® Best For Bread Homestyle White Flour
1/2 cup 125 mL dried cranberries

Glaze (Optional)

1 egg, beaten

Icing (Optional)

1 cup 250 mL icing sugar
2 tbsp 30 mL orange juice

Directions

  1. Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
  2. Stir in next 8 ingredients and 2 cups (500 mL) of flour. Beat with electric mixer at low speed for 2 minutes until soft dough forms.
  3. Stir in cranberries and about 1 1/2 cups (375 mL) remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out onto lightly floured board.
  4. Knead dough on lightly floured surface, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (5-10 minutes).
  5. Place in large greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel.
  6. Rise in warm place (75°-85°F/24°-29°C) until doubled (50-60 minutes).
  7. Punch down. Turn out onto floured board and knead 1 minute. Divide dough into 3 equal pieces. Roll each piece into a 20" (50 cm) long rope. Braid the 3 ropes together. Coil braid into a greased 10" (25 cm) springform pan; cover with tea towel.
  8. Rise in warm place until doubled (30-45 minutes).
  9. Preheat oven to 375°F (190°C).
  10. Brush lightly with beaten egg, if a shiny top is desired.
  11. Bake in preheated oven, on lower oven rack, for 40 to 45 minutes, or until golden brown. Remove from pan immediately. Cool slightly on wire rack.
  12. Combine icing sugar and enough orange juice for icing, in a large bowl, to make a smooth spreading consistency. Spread over warm cake. Serve warm or cool.

Nutritional Information

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