Date: Fri, 24 Nov 95 10:57:50 +0100
From: Ellen Sentovich (firstname.lastname@example.org)
I took this recipe directly from rec.food.recipes, where
it was posted by Wendy (email@example.com). I've
omitted the step where you brush the bread with butter
before baking. So this is now fat-free, great for the holidays,
and uses up those fresh cranberries. Enjoy!
CRANBERRY SWEET BREAD
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 (equivalent to 1 egg)
1 teaspoon vanilla
3/4 teaspoon salt
2-1/2 to 3 cups flour
1 cup cranberries, coarsely chopped
Heat milk and 1/2 cup sugar in saucepan to scalding, then cool to
lukewarm. Combine yeast and warm water in mixing bowl, stirring until
yeast is dissolved. Add cooled milk mixture to yeast mixture in mixing
bowl. Stir in egg substitute, vanilla and salt. Beat in 1 cup flour.
Beat in enough remaining flour to make soft dough.
Knead about 10 minutes, until smooth and elastic. Put dough into
greased bowl. Let rise in warm place until doubled in bulk, about 1 hour.
Sprinkle 2 tablespoons sugar over chopped cranberries. Let stand
while bread rises. Drain excess liquid off cranberries. Knead
cranberries into dough. Shape into round. Spray baking sheet with
non-stick cooking spray, or grease lightly. Place dough round on baking
sheet. Cover and let rise until doubled, about 45 minutes. Sprinkle with
remaining 1/2 tablespoon sugar. Bake at 375 degrees for 25 to 30 minutes,
until golden brown. Let cool to warm. Makes 8 servings.