Ingredients
2 packages (1/4 ounce each) active dry yeast2-1/4 cups warm fat-free milk (110° to 115°)1/4 cup butter3 tablespoons sugar2 large eggs2 teaspoons salt6 to 6-1/2 cups all-purpose flour1 cup cornmealFILLING:1-1/2 cups dried cranberries1 tablespoon water3 tablespoons sugar3 tablespoons packed brown sugar2 teaspoons grated orange zest1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1 tablespoon fat-free milk, optional
Preparation
In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, eggs, salt and 3 cups flour; beat until smooth. Stir in cornmeal and enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
For filling, place cranberries and water in a small microwave-safe bowl. Cover and microwave on high for 1 minute; set aside. In another bowl, combine the sugars, orange zest, cinnamon and nutmeg.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 15x7-in. rectangle. Lightly brush dough with water; sprinkle sugar mixture to within 1/2 in. of edges. Sprinkle with cranberries.
Roll up jelly-roll style, starting with a short side. Pinch seams to seal. Place seam side down in two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.
Brush with milk if desired. Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
