Cranberry Cream Cheese Soft Bread

Ingredients:

For the Dough:

• 2 1/4 cups all-purpose flour (you can also use bread flour for a fluffier texture)
• 1 tablespoon sugar
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1/2 teaspoon salt
• 3/4 cup warm milk (about 110°F)
• 1/4 cup butter, softened
• 1 large egg

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

For the Cranberry Filling:

• 1 cup fresh or frozen cranberries (if using frozen, don’t thaw)
• 1/4 cup sugar
• 1 tablespoon water
• 1 teaspoon lemon juice (optional, for extra flavor)

For Topping (optional):

• 1 tablespoon butter, melted (for brushing on top)
• 1 tablespoon sugar (for sprinkling)

Instructions:

1. Prepare the dough:
   • In a large mixing bowl, combine the flour, sugar, yeast, and salt.
   • Warm the milk in a microwave or on the stovetop until it’s about 110°F. Add the warm milk, butter, and egg to the flour mixture.
   • Mix the ingredients until combined, then knead the dough for 5-7 minutes until it’s smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
   • Cover the bowl with a clean towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.
2. Make the cranberry filling:
   • In a small saucepan, combine the cranberries, sugar, water, and lemon juice (if using). Cook over medium heat for 5-7 minutes, stirring occasionally, until the cranberries have burst and the mixture thickens into a syrupy consistency. Remove from heat and let cool.
3. Prepare the cream cheese filling:
   • In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
4. Assemble the bread:
   • Once the dough has risen, punch it down and turn it out onto a lightly floured surface.
   • Roll the dough into a rectangle about 12×8 inches in size.
   • Spread the cream cheese mixture evenly over the dough, leaving a small border around the edges.
   • Spoon the cranberry filling over the cream cheese layer, spreading it evenly.
   • Carefully roll the dough into a log, starting from one of the long sides, and pinch the edges to seal it.
   • Place the rolled dough into a greased 9×5-inch loaf pan, seam side down.
5. Second rise:
   • Cover the loaf pan with a clean towel and let the dough rise for another 30-45 minutes, or until it has risen slightly above the rim of the pan.
6. Bake the bread:
   • Preheat the oven to 350°F (175°C).
   • Bake the bread for 30-35 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.
   • If the bread is browning too quickly, cover it loosely with foil and continue baking until fully cooked.
7. Finish and serve:
   • Brush the top of the baked bread with melted butter and sprinkle with a little sugar for a sweet finish.
   • Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Tips:

• Add-ins: If you like, you can add chopped nuts (like walnuts or pecans) to the cranberry filling for extra crunch and flavor.
• Storage: Store leftover bread wrapped in plastic or in an airtight container. It will stay fresh for up to 3-4 days at room temperature or can be refrigerated for up to a week.
• Freezing: You can freeze the bread before baking. Assemble the bread, cover it well with plastic wrap, and freeze for up to 2 months. Let it thaw and rise in the fridge overnight before baking.

This Cranberry Cream Cheese Soft Bread is perfect for sharing at holiday gatherings, brunches, or as a sweet treat any time of year. Enjoy the blend of creamy richness and tart cranberries with every bite!