Cranberry Focaccia

A sweet delicious bread - wonderful anytime!

1/2 cup warm water

1 tsp sugar

1 envelope instant quick rise yeast

2/3 cup evaporated milk

1/4 cup warm water

1/4 cup butter, melted

1/4 cup brown sugar, packed

2 tsp salt

1 tsp vanilla extract 

1/2 tsp cinnamon

3 1/4 cups bread flour

1 cup dried cranberries

Topping

2 tbsp butter, melted

1/4 cup coarse sugar

1. Dough:  Combine warm water and sugar in a large bowl.  Sprinkle yeast over mixture.  Let stand until foamy, about 10 minutes.
2. Stir in next 7 ingredients.  Add 2 1/2 cups flour, stirring to combine.  Stir in additional flour a bit at a time to make a soft dough.  Knead 10 minutes by hand on a lightly floured surface or 5 minutes in mixer on low speed.
3. Place dough in a lightly buttered or oiled large bowl. Cover bowl with plastic wrap and let rise until doubled in volume, about 1 hour.
4. Punch down dough on a lightly floured surface.  Knead in cranberries.  Shape into a flat round about 8 “ diameter.  Place on a parchment lined baking sheet.  Cover lightly with plastic wrap.  Let rise until doubled, about 45 minutes.
5. Preheat oven to 375 F.
6. Topping:  Gently brush with melted butter and sprinkle with coarse sugar.
7. Bake in preheated oven for 40 to 45 minutes or until golden.  Remove from baking sheet and cool on a wire rack.