Imagine the finest dinner roll you've ever had. Now add the smell of fresh baked bread, the hint of hearty bran for a more satisfying chewing consistency, and the tart sweetness of cranberries. That should give you some hint of what to expect from this baking tradition. (The freckles are the unprocessed wheat bran, not the fruit. That's just extra.)
Source: Fleischmann's Yeast - Modified
1 1/2 cups warm water (110F - 43.3C)
1 package active dry yeast (2 1/4 tsp.)
[or 1/4 oz RapidRise yeast or 1 cake (0.6 oz) fresh yeast]
1/2 cup sugar
1/3 cup dry milk
1/2 cup butter or margarine, softened
1 1/2 teaspoons salt
1 cup unprocessed wheat bran
6 1/4 to 6 3/4 cups bread flour (sift, if lumpy)
3 large eggs
5-6 oz. Cranberries (preferably sweetened)
Bring all dry ingredients to room temperature.
Place 1/4 cup warm water (110F - 43.3C) in large warm bowl.
Sprinkle in yeast; stir until dissolved.
Add remaining water, sugar, dry milk, butter, salt, bran and 2 cups flour.
Beat 2 minutes at medium speed, scraping bowl occasionally.
Add eggs and 1 cup flour.
Beat 2 minutes at high speed.
Stir in enough remaining flour to make a soft dough.
Knead until smooth and elastic, about 8 to 10 minutes.
Place dough in lightly greased bowl, turn to grease top.
After placing dough in lightly greased bowl, cover; let rise in warm, draft-free place until doubled, (about 60 minutes).
Remove dough to a lightly floured surface.
Divide into 32 equal pieces. (24 is better, but changes the nutritional and caloric content)
Shape into smooth balls.
Place balls about 2 inches apart on large greased baking sheets.
Cover; let rise in warm, draft-free place until doubled in size, about 50-70 minutes.
Bake at 375° F for 13 to 15 minutes or until done.
Immediately remove from pans, cool on wire rack.
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