Gifts of Taste : Red Bread

The holidays find even noncooks venturing into the kitchen to try their hand at baking. A relatively simple recipe for a new baker is this low-fat cranberry bread.

To cut down on the fat found in many holiday breads we used nonfat milk along with egg substitute. Before baking, a small amount of butter is brushed over the top of the bread for flavor.

Before putting the bread together it is best to assemble and measure all ingredients. Check the date on the yeast package to be sure it is fresh. The temperature of the water for dissolving the yeast is critical; it should be between 105 and 115 degrees. If it’s too hot, the yeast will be killed and the bread will not rise. If it’s too cold, the yeast will not dissolve and the bread will not rise. Also, for the yeast to be fully effective, be sure to stir together the yeast and the water until the granules are completely dissolved.

The finished bread dough should be kneaded until smooth and elastic. This will take about 10 minutes or less, if you are preparing the bread in an electric mixer or food processor. Don’t forget to drain the excess liquid off the cranberries before kneading them in.

After rising, the dough may be shaped into a round or braided, if you like. Let the shaped bread rise in a warm place until doubled. Depending on the temperature of your kitchen, this may take an hour or longer. Brush the bread with butter, then bake.

The loaf is done when it is golden brown and sounds hollow when tapped. It is best to let the bread cool a bit on a rack before slicing, so the texture remains light and not gummy.

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 of 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 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 25 to 30 minutes, until golden brown. Let cool to warm. Makes 8 servings.

Each serving contains about:

233 calories; 251 mg sodium; 3 mg cholesterol; 1 gram fat; 50 grams carbohydrates; 5 grams protein; 0.25 gram fiber.