Cranberry Brie Pull-Apart Bread Recipe

Introduction

Cranberry Brie Pull-Apart Bread is a delightful treat that perfectly combines the tangy sweetness of cranberries with the creamy richness of brie cheese, all nestled within soft, pillowy bread dough. This recipe is a favorite during festive seasons, offering a unique twist on traditional bread recipes.

Ingredients Required

To make Cranberry Brie Pull-Apart Bread, you will need the following ingredients:

For the Bread Dough:

• All-purpose flour
• Yeast
• Sugar
• Salt
• Warm water
• Butter

For the Cranberry Brie Filling:

• Fresh cranberries
• Sugar
• Orange juice
• Brie cheese

Preparation of Bread Dough

Start by preparing the bread dough. In a mixing bowl, combine flour, yeast, sugar, and salt. Gradually add warm water and knead the dough until it becomes smooth and elastic. Cover the dough and let it rise in a warm place until doubled in size.

Making the Cranberry Brie Filling

While the dough is rising, prepare the cranberry sauce by cooking fresh cranberries with sugar and orange juice until they burst and form a thick sauce. Once the sauce has cooled slightly, stir in chunks of brie cheese until evenly distributed.

Assembly of the Pull-Apart Bread

Roll out the risen dough into a rectangle and spread the cranberry brie filling evenly over the surface. Roll up the dough tightly, then slice it into individual pieces. Place the pieces into a greased baking dish, arranging them snugly together.

Baking Instructions

Bake the assembled bread in a preheated oven until golden brown and cooked through. The aroma of warm bread and melted brie will fill your kitchen, signaling that it’s ready to be enjoyed.

Presentation and Serving Suggestions

Serve Cranberry Brie Pull-Apart Bread warm, allowing the gooey cheese and vibrant cranberry sauce to tantalize your taste buds. Pair it with a glass of wine or a hot cup of tea for the perfect indulgence.

Variations and Substitutions

Feel free to customize this recipe by adding nuts, herbs, or other types of cheese to suit your preferences. For a healthier option, you can use whole wheat flour or a gluten-free flour blend.

Health Benefits of Cranberries and Brie Cheese

Cranberries are rich in antioxidants and vitamin C, while brie cheese provides calcium and protein. Enjoying this dish in moderation can be a delicious way to incorporate these nutritious ingredients into your diet.

Tips for Storing Leftovers

Store any leftover Cranberry Brie Pull-Apart Bread in an airtight container in the refrigerator. Reheat slices in the oven or microwave before serving to restore their warmth and freshness.

Conclusion

Cranberry Brie Pull-Apart Bread is a festive and flavorful addition to any gathering or celebration. With its irresistible combination of sweet cranberry sauce and creamy brie cheese, this recipe is sure to impress your guests and leave them craving more.

FAQs

1. Can I use frozen cranberries instead of fresh ones? Frozen cranberries can be used as a substitute, but be sure to thaw them before cooking to release their juices.
2. Can I make this bread ahead of time and reheat it later? Yes, you can assemble the bread ahead of time and refrigerate it overnight. Let it come to room temperature before baking.
3. Can I freeze Cranberry Brie Pull-Apart Bread? Yes, you can freeze the baked bread for up to a month. Thaw it in the refrigerator overnight before reheating.
4. Can I use other types of cheese instead of brie? While brie complements the flavors of cranberries beautifully, you can experiment with different cheeses like camembert or goat cheese.
5. Can I add nuts to the filling? Absolutely! Chopped pecans or walnuts would add a delightful crunch to the bread.

Source: delish.com

Yield: 12

Easy Rotisserie Chicken Tacos Recipe

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Tacos are a versatile and beloved dish, perfect for any occasion. When you want a quick and delicious meal, rotisserie chicken tacos are the answer. Using pre-cooked rotisserie chicken cuts down on prep time while still delivering on flavor. Whether it's for a weeknight dinner or a casual get-together, these tacos are sure to be a hit.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 2 cups salsa (see our homemade recipe here, or use your favorite jarred salsa)
• 1 cup water
• 2 tablespoons tomato paste
• 1/2 teaspoon coriander
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 small rotisserie chicken, meat removed from the bones (you’ll want about 1 1/2 pounds of picked chicken meat)
• 6 tablespoons vegetable oil
• 12 white or yellow 6” corn tortillas
• 8 ounces pepper jack cheese, shredded
• 4 cups shredded iceberg lettuce
• 8 ounces Monterey jack cheese, shredded
• Toppings
• Sliced black olives
• Sliced pickled jalapenos
• Thinly sliced red onion
• Avocado wedges
• Sour cream
• Lime juice
• Fresh cilantro

Instructions

1. Preheat the oven to 450 degrees F.
2. Have a roasting pan with high sides ready that can hold 12 completed folded tacos (or 2 pans with 6 each).
3. In a large skillet, place salsa, water and tomato paste. Start burner on medium, stir and combine.
4. Add the coriander, chili powder and cumin and stir again.
5. Shred the cooked chicken pieces into the salsa mixture and heat to hot then hold to keep warm.
6. Brush two sheet pans with half of the oil. Lay out the corn tortillas, 6 per tray and brush the tops with the other half of the oil.
7. Divide the pepper jack between the 12 tortillas.
8. Divide the warm chicken mixture between the 12 tortillas, on top of the pepper jack but not completely to the edges.
9. Place in the oven for 12-15 minutes or until the edges start to get a little crispy and the mixture is hot and bubbly. Rotate pans half way through for even browning.
10. Remove one pan at a time from the oven and quickly top with half the lettuce. Then pick up each tortilla, fold in half and place in the reserved dish or pan, letting each taco stay folded by leaning on the one next to it, or the side of the pan. They will stay in this shape once folded hot. Repeat for the second pan. Turn off oven. (Note: Tacos are hot so we suggest that you use tongs to remove and fold.)
11. Then take the 12 folded tacos and top with the Monterey jack cheese and place back in the oven with the oven off for 4-5 minutes. The residual heat will melt the jack cheese over the lettuce.
12. Serve hot with whatever toppings you want including sliced back olives, pickled jalapenos, thinly sliced red onion, avocado wedges, sour cream, lime juice, fresh cilantro, etc.