-
1
Combine milk and 1/4 cup butter in a small saucepan and heat until butter melts.
-
2
Pour into a large bowl and stir in oats.
-
3
Let stand about 10 minutes.
-
4
Sprinkle yeast over warm water, and let stand 10 minutes or until bubbly.
-
5
Add eggs, vanilla, sugar, salt and yeast mixture to oat mixture.
-
6
Stir well.
-
7
Stir in whole-wheat flour and 2 cups all-purpose flour, 1 cup at a time.
-
8
Turn dough out onto a clean, floured surface; knead in remaining all-purpose flour, 1/4-cup at a time, until smooth and pliable.
-
9
Knead about 6 minutes.
-
10
Spray a large bowl with cooking spray and place dough in it.
-
11
Cover and let rise 1 to 1 1/2 hours, until doubled in bulk.
-
12
To prepare the filling, combine cranberries and sugar in a small saucepan.
-
13
Cook, stirring constantly, until sugar melts and cranberries start to pop.
-
14
Remove from heat and set aside.
-
15
Coat two 9-by-5-by-3-inch loaf pans with cooking spray.
-
16
When the dough has risen, punch it down; divide into two equal parts.
-
17
Melt remaining 1/4 cup butter.
-
18
Roll out one portion of dough into a 12-by-16-inch rectangle on a floured surface.
-
19
Brush with 2 tablespoons melted butter.
-
20
Sprinkle on 2 tablespoons cinnamon-sugar, stopping 3/4 inch from edges.
-
21
Spread with half the cranberry filling, stopping 3/4 inch from edges.
-
22
Roll dough up, starting on one of the short sides.
-
23
Pinch seams together at both ends; tuck ends under slightly.
-
24
Place loaf, seam side down, into prepared pan.
-
25
Repeat for second loaf.
-
26
Cover loaves and let rise until doubled in bulk, 45 to 60 minutes.
-
27
Preheat oven to 375F Bake 35 minutes or until bread is browned on bottom and sounds hollow when tapped.
-
28
Remove from oven, let stand in pans 5 minutes, then remove from pans and cool on racks 30 minutes.
