Festive bread is homemade for the holidays

December 22, 1998

Cranberry breadBy The Associated Press

Few things convey the hospitality of the season more than homemade foods. Festive breads are traditional favorites for both gift-giving and at-home entertaining.

[cont. from lifestyle]

With timesaving in mind, these Cranberry-Filled Wreaths use a hot-roll mix, with quick or old-fashioned oats added for a nutritious homemade touch and whole-grain flavor. More timesavers: the use of canned whole-berry cranberry sauce and pre-chopped nuts in the filling. This bread is low in fat, too.

Shaping the dough into a wreath is simple enough for a first-time baker, and the bread is ready to decorate in just over an hour.


If the wreath is a gift, set the cooled bread on a holiday platter or tray, wrap in clear cellophane or plastic wrap, then tie with a festive bow and evergreen sprig. Be sure to include a copy of the recipe, too.

Cranberry-Filled Wreaths

  • 16-ounce can whole-berry cranberry sauce
  • 16-ounce package hot-roll mix
  • 1 cup oats (quick or old-fashioned, uncooked)
  • 1/4 cup granulated sugar
  • 1 cup hot water (120 to 130 F)
  • 1/4 cup egg substitute or 1 egg, lightly beaten
  • 3 tablespoons margarine or butter, softened
  • 1/2 cup chopped nuts
  • 2 tablespoons granulated sugar


  • 3/4 cup powdered sugar
  • 3 to 4 teaspoons reduced-fat or fat-free milk
  • 1/4 teaspoon vanilla

Spray two cookie sheets with nonstick cooking spray. Place cranberry sauce in fine strainer or sieve; stir to break up. Set aside to drain thoroughly.

In large bowl, combine contents of box and yeast packet from hot-roll mix with oats and 1/4 cup sugar; mix well. Stir in hot water, egg substitute or egg and margarine until dough pulls away from bowl. Knead on lightly floured surface 5 minutes or until smooth. Divide dough in half. Keep half the dough covered. Press other half into 12- by 8-inch rectangle on one cookie sheet. Top with half of drained cranberry sauce, 1/4 cup nuts and 1 tablespoon sugar to within 1 inch of edge. Roll up, starting from long side, pinching seams and ends to seal. Bring ends together to form a ring. With kitchen shears, cut through ring almost to center at 2-inch intervals. Make second wreath with remaining dough. Cover both wreaths loosely with plastic wrap; let rise in warm place 30 minutes or until nearly double in size.

Heat oven to 350 F. Uncover wreaths; bake 23 to 28 minutes or until golden brown. Carefully remove to wire rack; cool completely.

To make icing: Combine all ingredients; mix until smooth. Spread icing over top of each wreath.

Serve wreaths warm or at room temperature. Makes 2 wreaths (8 servings each).

To reheat: Microwave at high 15 to 20 seconds per serving.

Nutrition facts per serving (1/16 of recipe): 240 calories (54 calories from fat), 6 g total fat, 1 g saturated fat, 0 mg cholesterol, 220 mg sodium, 45 g carbohydrates, 1 g dietary fiber, 5 g protein.

Recipe from: Quaker Oats.

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