Ingredients
2-1/2 to 3 cups all-purpose flour2 tablespoons sugar1 package (1/4 ounce) active dry yeast1/2 teaspoon salt1/2 cup 2% milk1/4 cup water2 tablespoons butter1 large egg, room temperatureFILLING:1/2 cup chopped fresh or frozen cranberries, thawed1/2 cup packed brown sugar2 tablespoons chopped pecans1/2 teaspoon grated orange zest1/4 teaspoon ground nutmegGLAZE:3/4 cup confectioners’ sugar2 to 3 tablespoons orange juice
Preparation
In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat until moistened. Add the egg. Beat on medium speed for 2 minutes. Add 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, combine filling ingredients.
Punch dough down. Divide in half. Roll each portion into a 12x9-in. rectangle. Spread filling over each rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Twist the 2 rolls together; pinch ends to seal. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 30 minutes.
Bake at 375° until golden brown, 25-30 minutes. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over bread.
