|½ cup||Nonfat milk|
|½ cup||+ 2 1/2 tablespoons sugar|
|¼ cup||Warm water, 105-115 degrees|
|¼ cup||Nonfat egg substitute equivalent to 1 egg|
|2½||To 3 cups flour|
|1 cup||Cranberries, coarse chopped|
|2 teaspoons||Melted butter|
Heat milk and ½ 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. Brush top of bread with butter. Sprinkle with remaining ½ tablespoon sugar.
Bake at 375 degrees for 25 to 30 minutes, until golden brown. Let cool to warm. Makes 8 servings.
1. It is important to let the milk and sugar mixture cool completely before adding it to the yeast. Or else you will kill the yeast and end up with flat bread.
2. If after draining the liquid from the cranberries and kneading in the dough is moist and sticky, just add a little more flour.
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