1/4 : c Water
3/4 : c Sugar
1/2 : c Red currant jelly
3 : c Fresh or frozen cranberries
-(a : -(a 12-ounce package),
-thawed, : -thawed, if frozen
1 : Firm,ripe pear,pared,cored
-and : -and chopped,about 1 cup
1/2 : c Butter
1 : /4 c All-purpose flour
1/4 : c Sugar
2/3 : c Finely chopped walnuts
-(or : -(or finely ground)
1/2 : ts Ground cinnamon
2 : Egg yolks
1/2 : ts Cream of tartar
4 : Egg whites
1/2 : c Sugar
1 : c Flour
2 : tb Sugar
1/3 : c Oleo or butter
1 : c Pecans; finely chopped
1 : /4 c Sugar
2 : tb Flour
2 : Eggs; beaten
2 : tb Milk
1 : tb Orange rind; grated
1 : ts Vanilla
1 : c Cranberries; chopped
1/2 : c Coconut
3/8 : c Butter
3/4 : c Sugar
1 : lg Egg
1 : ts Vanilla
1 : c Flour
1 : ts Baking powder
1/3 : c Milk
3/4 : c Chopped cranberries
1/2 : c Chopped pecans
1/2 : c Flaked sweetened coconut
0: Heat milk and 1/2 cup sugar in saucepan to scalding, then cool to lukewarm
1: Combine yeast and warm water in mixing bowl, stirring until yeast is dissolved
2: Add cooled milk mixture to yeast mixture in mixing bowl
3: Stir in egg substitute, vanilla and salt
4: Beat in 1 cup flour
5: Beat in enough remaining flour to make soft dough
6: Knead about 10 minutes, until smooth and elastic
7: Put dough into greased bowl
8: Let rise in warm place until doubled in bulk, about 1 hour
9: Sprinkle 2 tablespoons sugar over chopped cranberries
10: Let stand while bread rises
11: Drain excess liquid off cranberries
12: Knead cranberries into dough
13: Shape into round
14: Spray baking sheet with non-stick cooking spray, or grease lightly
15: Place dough round on baking sheet
16: Cover and let rise until doubled, about 45 minutes
17: Brush top of bread with butter
18: Sprinkle with remaining 1/2 tablespoon sugar
19: Bake at 375 degrees for 25 to 30 minutes, until golden brown
20: Let cool to warm
21: Makes 8 servings
22: Notes: 1
23: It is important to let the milk and sugar mixture cool completely before adding it to the yeast
24: Or else you will kill the yeast and end up with flat bread
25: 2
26: If after draining the liquid from the cranberries and kneading in the dough is moist and sticky, just add a little more flour
27: Submitted By RHOMMEL <RHOMMEL@IX
28: NETCOM
29: COM> On MON, 27 NOV 1995 063507 ~0500 From Gemini's MASSIVE MealMaster collection at www
30: synapse
31: com/~gemini