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Makes 2 Braided Loaves
Stir warm water, yeast and sugar, together in a small mixing bowl;
let stand 10 minutes, until mixture foams.
Whisk
together 3 eggs, 1 egg white (reserve yolk), oil, salt and cinnamon,
in a large mixing bowl. Stir in yeast mixture and 5-1/4 cups flour
until soft dough forms. Add sweetened dried cranberries and with
floured hands, knead
dough. Gradually add remaining 3/4 cup flour, knead until the dough
is smooth and elastic, about 5 minutes.
Lightly grease
a large mixing bowl. Place dough in bowl and roll around so that
it is lightly coated with grease. Cover bowl with a clean kitchen
towel and plac in a warm place until doubled in size, about 2 hours.
Punch down dough; divide in half. Each half will make one braided
loaf. To make a single braid: divide half into 3 equal pieces. Roll
each into 14-inch rope. Braid dough and pinch ends to seal. Place
on greased baking sheet. Repeat steps with remaining dough.
Cover shaped loaves and let rise in a warm place until doubled
in size, about 1 hour. Preheat oven to 400°F. Beat reserved
yolk with 1 teaspoon water; brush loaves. Bake for 25 minutes or
until golden brown and bottom sounds hollow when tapped. Place foil
on tops of loaves if tops brown to quickly. Remove loaves to wire
rack and cool completely.
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