This month’s Improv challenge has been an especially tasty one to play with.  It was a recipe that sort of came to me one night and I had to grab my i-phone and write it down in the dark for fear I’d forget.  You know it’ll be good then πŸ™‚  Cranberry Pullapart Bread.

Special thanks to our wonderful Frugal Antics of a Harried Housekeeper who works so hard to get this party together each month.

For my eggnog, I started with a cup of whole milk that I added; 1/4 cup of sugar, 1 tsp. nutmeg and two eggs.

I got 2 tsp. of yeast bubbling with 1 cup of warm water.
Added my eggnog mixture and five cups of flour.  You are going for a soft dough so add your flour 1 cup at a time.  Depending on your altitude and humidity you may need more or less than five cups.
While you are waiting for your dough to double in size, roughly chop 2 cups of cranberries with 1/4 cup of sugar and the zest of 1/2 a lemon.
Divide your risen dough into balls that are 2 oz each (the size of a squash ball) and slightly flatten.  Top with 1T. of cranberries, fold the dough over the cranberries and pinch closed.

Brush with melted butter.
Place in a buttered, bundt pan.
Repeat and top that layer with more cranberries.
Add another layer, finishing with cranberries and let rise for 45 minutes.
Bake at 330 for 45 minutes or until a knife comes out clean when inserted.