|Cranberry Hallah Bread|
By Leah Hadad, Tribes-A-Dozen Voilà! Hallah Egg Bread Mix
Starting with a box of her Traditional Egg Bread Mix, Leah Hadad created this sensational Cranberry Hallah Bread. Leah used homemade Cranberry Orange Preserves but any flavor can be used. The end result is deliciousness by the slice!
1 box Tribes-A-Dozen Traditional Egg Bread Mix*
Prepare the bread mix according to the directions on the box. After the first rising, stretch the dough with your hands over a large board (as if you were stretching pizza dough.)
Sprinkle the stretched dough with crystallized ginger, bits of marzipan, and spread with preserves. Fold the edges over and roll the dough up jelly-roll fashion.
Cut the dough lengthwise into two strands, keeping them attached at the top. Twist the two strands together and transfer onto a parchment-lined baking sheet.
Brush with egg wash (directions on the box) and sprinkle the top with sugar. Allow to rest for the second rise, forty-five minutes. Bake in a preheated 350 degree oven for about 30 minutes.
Following the directions on the box, remove to rack and allow to cool.
Yield: 1 loaf
*Any one of the three Tribes-A-Dozen bread mixes will work
Tips from Leah:
* Be creative with the ingredients for the filling. I can see spreading orange marmalade, sprinkling some candied or fresh cranberries, and some slivered or ground almonds, or any other nut.
* This is a non-dairy recipe. You could substitute butter for the oil in the dough. You could also spread some butter on the dough and then add the other filling ingredients.
* Oiling your hands would help you manage the task of handling the dough. I also oil my marble board rather than use flour for dusting.