Cinnamon Cranberry Bread

From the Gourmet Easy recipe book.

Ingredients

• 3 tbsp butter
• 1 cup milk
• 2 ¼ tsp yeast
• 3 ½ cups flour
• 2 eggs
• 1 tsp salt
• 1 cup dried cranberries
• 1 egg white, slightly beaten
• Cinnamon filling: 1 ½ tbsp cinnamon, 2 tbsp butter (melted), ¼ cup brown sugar

Method

1. Heat the milk and butter until melted, then cool to 110°F. Stir in the yeast and let sit for 10 minutes until foamy.
2. In a large bowl, mix the milk mixture with flour, salt, eggs, and cranberries. Knead for 5–10 minutes until the dough is smooth and elastic.
3. Place the dough in a greased bowl, cover, and let rise for 2 hours until it doubles in size.
4. Prepare the cinnamon filling by combining cinnamon, melted butter, and brown sugar in a small bowl.
5. Roll the dough into a rectangle, spread the filling evenly over the surface, and roll tightly into a log.
6. Slice the log into 8 equal pieces and place them in a greased mini loaf pan. Cover and let rise for 1 hour until puffy.
7. Brush the tops with egg white. Bake at 375°F for 40–45 minutes, or until the internal temperature reaches 190°F.
8. Let the loaves cool slightly before serving.