Cinnamon & cranberry b-bread

  • directions:

    mix together warm water, yeast & sugar in a small bowl. let stand 10min; whisk together 3 eggs, 1 eggwhite, oil, salt & cinnamon in a large bowl. Stir in yeast mixture & 5 1/4 cups of flour until soft dough forms. add dried cranberries. with floured hands, knead the dough, slowly adding the rest of the flour until dough is smooth and elastic. (about 5mins)

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    lightly grease a large mixing bowl. place the dough into it & roll it around slowly to coat it with grease. cover & place in a warm place until it doubles in size. (about 2hrs) punch down dough; divide in half. each half will make one b-loaf. cover shaped loaves & let rise in a warm place until double in size. (about 1hr)

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    preheat oven to 400˚F (200˚C). Beat reserved yolk with water; brush loaves. bake for 20min or until golden brown & bottom sounds hollow when tapped. If it's not quite ready, place a piece of foil on top so it can continue to bake without burning. remove & place on wire racks until completely cooled before serving.