INGREDIENTS

INSTRUCTIONS

Preheat oven at 350 after first and second rise.  Prepare a baking sheet
with cooking spray.  In a small bowl, proof yeast with 1/2 teaspoon honey
in 1/4 cup water; stir and set aside until foamy, 5 to 10 minutes.  Heat
milk to th boiling point and dissolve the oil, sugar, and salt in it.  Let
cool to lukewarm.  In a mixing bowl, combine milk mixture, egg whites,
ginger, cinnamon, and proofed yeast.  Stir in almost all the flour until
the dough starts to come away from the sides of the bowl.  Turn out and
knead about 3 to 4 minutes, adding more flour as necessary.  Sprinkle some
flour over the cranberries, then knead them into the dough.  Clean your
bowl and spray with cooking spray.  Return the dough to it; let rise,
covered with plastic wrap, until doubled in size. Turn out and roll the
dough to a thickness of 1/2".  Cut into 2 1/2" circles, plump the dough up
by pulling the sides under and pinching together on the bottom, and place
on prepared baking sheet an inch apart, seam side down.  Cover with a
kitchen towel and let rise about 30 minutes.  Bake for 25 minutes.
Recipe By     : The Book of Bread
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“It’s not how you start, it’s how you finish that counts”