Rosy Swirl Cranberry Bread

Total Time: 2 hrs 35 mins Preparation Time: 2 hrs Cook Time: 35 mins

Ingredients

• 1 cup 2% low-fat milk
• 1/2 cup butter, divided
• 1 cup old fashioned oats
• 2 (1/4 ounce) packages dry yeast
• 1 cup warm water
• 2 eggs
• 2 teaspoons vanilla extract
• 3 tablespoons sugar
• 1 tablespoon salt
• 3 cups whole wheat flour
• 3 cups all-purpose flour, divided
• 1 tablespoon cinnamon, mixed
• 3 tablespoons sugar
• 1 2/3 cups fresh cranberries
• 1/2 cup sugar

Recipe

• 1 combine milk and 1/4 cup butter in a small saucepan and heat until butter melts. pour into a large bowl and stir in oats. let stand about 10 minutes.
• 2 sprinkle yeast over warm water, and let stand 10 minutes or until bubbly.
• 3 add eggs, vanilla, sugar, salt and yeast mixture to oat mixture. stir well.
• 4 stir in whole-wheat flour and 2 cups all-purpose flour, 1 cup at a time. turn dough out onto a clean, floured surface; knead in remaining all-purpose flour, 1/4-cup at a time, until smooth and pliable. knead about 6 minutes. spray a large bowl with cooking spray and place dough in it. cover and let rise 1 to 1 1/2 hours, until doubled in bulk.
• 5 to prepare the filling, combine cranberries and sugar in a small saucepan. cook, stirring constantly, until sugar melts and cranberries start to pop. remove from heat and set aside.
• 6 coat two 9-by-5-by-3-inch loaf pans with cooking spray. when the dough has risen, punch it down; divide into two equal parts.
• 7 melt remaining 1/4 cup butter. roll out one portion of dough into a 12-by-16-inch rectangle on a floured surface. brush with 2 tablespoons melted butter. sprinkle on 2 tablespoons cinnamon-sugar, stopping 3/4 inch from edges. spread with half the cranberry filling, stopping 3/4 inch from edges.
• 8 roll dough up, starting on one of the short sides. pinch seams together at both ends; tuck ends under slightly. place loaf, seam side down, into prepared pan. repeat for second loaf.
• 9 cover loaves and let rise until doubled in bulk, 45 to 60 minutes.
• 10 preheat oven to 375°f bake 35 minutes or until bread is browned on bottom and sounds hollow when tapped. remove from oven, let stand in pans 5 minutes, then remove from pans and cool on racks 30 minutes.