1/2 cup milk (70º to 80ºF)
2 tablespoons water (70º to 80ºF)
1 large egg
1 tablespoon butter or margarine
1/2 teaspoon salt
2 1/4 cups bread flour
8 teaspoons sugar, divided
1 1/2 teaspoons Fleischmann's® Bread Machine Yeast
1 3-ounce package cream cheese, softened
1/2 cup dried cranberries, coarsely chopped*
OR
1/2 cup dried tart pitted cherries
Vanilla Icing
VANILLA ICING
1 cup powdered sugar, sifted
3 teaspoons milk (3 to 4 teaspoons)
1/2 teaspoon vanilla extract
Servings: 8
1. Add milk, water, egg, butter, salt, bread flour, 4 teaspoons sugar and yeast to bread machine pan in the order suggested by manufacturer.
2. Select dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll to 15- × 8-inch rectangle. Stir together cream cheese, 4 teaspoons sugar and cranberries; evenly spread over dough to within 1/2 inch of edges. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Form into ring; pinch ends together to seal.
3. Place ring, seam side down, on greased baking sheet. Cut slits, starting from outer edge, 3/4 of the way through dough at 1-inch intervals. Turn each section on its side to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
4. Bake at 375ºF for 25 to 30 minutes, covering with foil after 15 minutes to prevent excess browning. Remove from sheet; cool on wire rack. Frost with Vanilla Icing.
____________________
Vanilla Icing: In small bowl, combine 1 cup sifted powdered sugar, 3 to 4 teaspoons milk and 1/2 teaspoon vanilla extract. Stir until smooth.
Yield: 1 Ring
Notes: * Or use 1/4 cup coarsely chopped candied cherries
2 tablespoons water (70º to 80ºF)
1 large egg
1 tablespoon butter or margarine
1/2 teaspoon salt
2 1/4 cups bread flour
8 teaspoons sugar, divided
1 1/2 teaspoons Fleischmann's® Bread Machine Yeast
1 3-ounce package cream cheese, softened
1/2 cup dried cranberries, coarsely chopped*
OR
1/2 cup dried tart pitted cherries
Vanilla Icing
VANILLA ICING
1 cup powdered sugar, sifted
3 teaspoons milk (3 to 4 teaspoons)
1/2 teaspoon vanilla extract
Servings: 8
1. Add milk, water, egg, butter, salt, bread flour, 4 teaspoons sugar and yeast to bread machine pan in the order suggested by manufacturer.
2. Select dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll to 15- × 8-inch rectangle. Stir together cream cheese, 4 teaspoons sugar and cranberries; evenly spread over dough to within 1/2 inch of edges. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Form into ring; pinch ends together to seal.
3. Place ring, seam side down, on greased baking sheet. Cut slits, starting from outer edge, 3/4 of the way through dough at 1-inch intervals. Turn each section on its side to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
4. Bake at 375ºF for 25 to 30 minutes, covering with foil after 15 minutes to prevent excess browning. Remove from sheet; cool on wire rack. Frost with Vanilla Icing.
____________________
Vanilla Icing: In small bowl, combine 1 cup sifted powdered sugar, 3 to 4 teaspoons milk and 1/2 teaspoon vanilla extract. Stir until smooth.
Yield: 1 Ring
Notes: * Or use 1/4 cup coarsely chopped candied cherries
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