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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
2 teaspoons melted butter

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.
Brush top of bread with butter. 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.

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