Today I Made Cranberry Bread!
1/4 oz dry yeast (1 envelope), 1 egg, 4-5C flour, 1/4C warm water, 6T butter, softened, 6T nonfat plain yogurt, 2C whole, fresh cranberries, 1-2C powdered sugar
Pour warm water (105 to 115 degrees Fahrenheit) on yeast.
Stir until yeast is dissolved. Stir in 2C flour.
Stir in egg. Blend well. Stir in yogurt.
Stir in 1C flour. Stir in butter in small chunks, which need not be fully blended in.
Add enough flour to form a dough that is elastic and still a little tacky.
Place in greased bowl. Cover bowl with plastic wrap and chill overnight. Punch down dough, knead two minutes or until smooth, adding more flour if necessary. Roll out into two rectangles. Spoon powdered sugar into center of each.
Place cranberries on top. Press in lightly.
Roll up and put sealed side down on greased cookie sheet.
Prick with fork if there are no gaps in dough. Cover with plastic wrap and let rise for 1 hour. Remove wrap. Preheat oven to 375F.
Bake 20 minutes or until lightly browned.