Cinnamon Craisin Swirl Bread

1 pkg yeast
2 1/4 c warm water
3 tbs + 1/4 c sugar, separated
1 tbs salt
4 tbs butter
6-7 c flour
1 c dried cranberries
1 tbs cinnamon

Combine yeast, 1/2 c water, and 1 tbs of sugar; Let stand until it bubbles.

Add remaining water, 2 tbs sugar, salt, 2 tbs melted butter, and half of the flour. Blend well. Add remaining flour in small batches.

Knead dough until smooth and elastic, about 10 minutes. Place the dough into a greased bowl and roll it around so that it is coated. Cover with a towel and let it rise in a warm place until doubled (about an hour).

Combine 1/4 c sugar and 1 tbs cinnamon.

Punch down the dough, stir in cranberries, and divide in half. Roll out into 18 x 9 in.

Sprinkle each with the cinnamon sugar mixture.

Roll up the dough and pinch the seams together. Place in greased loaf pans and brush the tops with 2 tbs melted butter. Let rise for 1 h.

Bake 425 F for 30 min. Remove and place on a wire rack to cool.