Cranberry Sweet Bread
A homemade bread recipe for Cranberry Sweet Bread.
Ingredients
- 1/2 cup nonfat milk
- 1/2 cup plus 2−1/2 tablespoons sugar
- 1 envelope yeast
- 1/4 cup warm water (105 to 115 degrees)
- 1/4 cup nonfat egg substitute
- 1 teaspoon vanilla
- 3/4 teaspoon salt
- 2−1/2 to 3 cups flour
- 1 cup cranberries, coarsely chopped
- 2 teaspoons melted butter
Instructions
- 1
Heat milk and 1/2 cup sugar in saucepan to scalding, then cool to lukewarm.
- 2
Combine yeast and warm water in mixing bowl, stirring until yeast is dissolved.
- 3
Add cooled milk mixture to yeast mixture in mixing bowl.
- 4
Stir in egg substitute, vanilla and salt.
- 5
Beat in 1 cup flour.
- 6
Beat in enough remaining flour to make soft dough.
- 7
Knead about 10 minutes, until smooth and elastic.
- 8
Put dough into greased bowl. Let rise in warm place until doubled in bulk, about 1 hour.
- 9
Sprinkle 2 tablespoons sugar over chopped cranberries. Let stand while bread rises.
- 10
Drain excess liquid off cranberries.
- 11
Knead cranberries into dough.
- 12
Shape into round.
- 13
Spray baking sheet with non−stick cooking spray, or grease lightly. Place dough round on baking sheet.
- 14
Cover and let rise until doubled, about 45 minutes.
- 15
Brush top of bread with butter.
- 16
Sprinkle with remaining 1/2 tablespoon sugar.
- 17
Bake at 375 degrees for 25 to 30 minutes, until golden brown.
- 18
Let cool to warm. Makes 8 servings.