Cranberry-Vanilla Cinnamon Swirl Bread

To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients by hand, mixer, or bread machine, mixing and kneading to form a soft, slightly sticky dough. The dough will feel very sticky at first, but reach for non-stick spray instead of more flour for your hands and work surface.

Place the dough in a covered bowl and allow to rise until almost double (45 minutes to 1 hour). To facilitate shaping the dough, refrigerate it overnight. This is also good to consider if the bread is to be served for brunch.

After the dough's first rise, grease your hands and a 10" (inside diameter) ring mold or 10" tube pan. The dough will be soft and still a bit sticky; pat it out on a greased surface to a 12" x 18" rectangle.

To make the filling: Combine the Baker's Cinnamon Filling and water; or use the substitute listed at left, NOT combining it with water. This substitute filling will be crumbly, rather than paste-like; that's OK.

Spread the filling over the dough, then sprinkle with the dried cranberries.

Starting with a shorter side, roll the dough into a log and pinch the seam together.

Cut the log into 10 to 12 equal pieces, and arrange them in the ring pan so they overlap one another by 1/2" or so.

Cover the pan with a large over-turned bowl, and let the bread rise for 15 to 30 minutes, until puffy. While the bread is rising, preheat the oven to 350°F.

Place the bread in the oven and bake for 35 to 40 minutes, until firm and golden brown. The center should measure 190°F on an instant-read thermometer.

Remove the bread from the oven, and allow to cool in the pan.

Just before serving, make the glaze by combining all the ingredients, adding enough milk to make it pourable. Turn the bread out of the pan, and drizzle the glaze over it. Garnish with pearl sugar.