- 3-3½ cups flour
- 1 (¼ ounce) package yeast
- ½ teaspoon salt
- 1 cup milk or whey
- ⅓ cup maple syrup
- ⅓ cup butter, cubed (more for greasing pan and brushing dough)
- 1½ cups chunky cranberry sauce
- ½ cup chopped pecans (optional)
In large mixing bowl, combine 3 cups flour, yeast and salt. Warm milk or whey in a small sauce pan over medium heat. When the liquid is about 120 degrees, remove the pan from heat, add syrup and butter and stir until the butter melts. Add liquid to dry ingredients, stirring to combine into a soft dough. Turn onto a floured surface, knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn it onto a lightly floured surface; roll into a 20-in. x 10-in. rectangle. Spread cranberry sauce to within a half inch of the edges. If using pecans, sprinkle them over the cranberry sauce. Roll the dough up like a jelly roll and pinch the seam to seal. Place in a zigzag pattern inside a greased 9-inch by 5-inch by 3-inch loaf pan.
Melt one tablespoon butter; brush over dough. Cover and let rise until doubled, about 40 minutes.
Bake at 350° for 40-45 minutes or until bread sounds hollow when tapped.
Cool in pan for 10 minutes then carefully remove from pan to a wire rack to cool.