Cinnamon Cranberry Bread

I make this bread all the time and it's pretty hard to mess up! I love it, and if you love cinnamon, you probably will too. You can also swap raisins for cranberries if that's your cup of tea. This bread takes a lot of time just because of the whole "yeast needs time to rise" thing, but other than that, it's pretty simple and easy.

Mix 1/3 teaspoons of dry active yeast with 1 tablespoon of sugar and 1/4th of a cup of warm water and let "proof" in a nice warm place (I turn the oven on until it gets warm and then turn it off and put it in there(but don't make it too hot!)). It will look all bubbled up in a few minutes and that's when it's ready.

In another bowl, mix 4 cups of flour, 2 tablespoons of sugar, 2 teaspoons of salt, and 2 teaspoons of cinnamon. Make a well in the middle and pour the yeast mixture and 1 1/2 cups of warm water in a little at a time. Mix with your hands.

Kneed the dough on a lightly floured surface for a few minutes until everything looks good and mixed, and then let it sit for five minutes.

this is a good time to wash out the mixing bowl and coat the inside with oil.

Kneed again and add more flour until the dough is no longer sticky.

Place the dough into the oiled mixing bowl and turn it over once, so all the dough is oiled.

Place the dough in a warm place (I used the oven again) and let it rise for two hours ( I usually can't wait that long, and only let it rise for 1 hour). It should almost double in size.

After it has risen, place the dough on a lightly floured surface and shape it into a flat square.

Take your dried cranberries or raisins ( about 2/3 of a cup) and let them sit in hot water for a few minutes to soften them up, then sprinkle them on top of your dough. Fold the dough over into thirds so that the berries/raisins are covered, and you have one long rectangle.

Ina small bowl mix:
4 tablespoons of sugar, 3 teaspoons of cinnamon, 1 pinch of all spice and 1 pinch of nutmeg.
Sprinkle this mixture on the top of your rectangle, then roll the dough up like a long, skinny sleeping bag and place it into an oiled bread pan.

Sorry if I'm doing a terrible job explaining how to do the spiral. If you get confused just wing it or maybe try google?

Anyway, then you have to let it rise again for 1 hour.

Bake at 425 for 10 minutes then take it out and sprinkle some water on top to make a nice crust (I like to add a little more sugar and cinnamon on top too), then bake it again at 375 for about 25 minutes or until it looks done and isn't doughy in the middle anymore.

  BREAD!!!!!!!!!!!

P.S. I forgot to mention that I got this recipe from the vegan cook book "Vegan Yum Yum" by Lauren Ulm. She also has a website, which is really great too.
http://veganyumyum.com/