Cranberry Bread with Apple Glaze

A few years ago, I was living on the east coast and saw a cranberry bog for the first time.   I always thought that cranberries grew on trees, but they actually grow on vines, in marshy wetlands.

It's a shame that these sour little fruits are not used more often in regular yeast bread. This recipe came out really well (and would probably make really dynamite Thanksgiving rolls):

Cranberry Loaf

2 Tbsp canola oil
3 Tbsp honey
1 Tbsp corn syrup
1/4 c. applesauce
1 egg, beaten
1 1/4 c. water
1 c. coarsely chopped cranberries
1/2 Tbsp yeast
1/2 Tbsp salt
4+ c. white bread flour

Apple Glaze:
3 Tbsp sugar
1 Tbsp apple juice

In the bottom of a mixer bowl, combine all of the wet ingredients.  Add the cranberries, yeast, salt, and 2 cups of the bread flour.  Mix thoroughly.  Add the remaining flour in portions, until the dough forms a ball on the hook.  Turn out onto a floured surface and knead in extra flour until the dough is elastic and not too sticky.  Let rise for one hour.  Knead again very briefly, shape into a loaf, and place in a greased loaf pan.  Let rise for one hour.  Bake at 400 for 10 minutes then at 375 for 25 minutes.  Meanwhile combine apple juice and sugar.  Heat briefly in the microwave to help the sugar dissolve completely.  Remove the baked loaf from the oven and place on a cooling rack.  Then, using a basting brush, coat the top of the loaf with the apple glaze.  Allow to cool before slicing.