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Cranberry/Pecan Bread

1/2 cup cornstarch
2 1/2 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp salt
4 Tbs butter, cut into pieces & chilled
1 1/4 cup buttermilk
1/4 cup sugar, granualted
1 1/2 cup fresh cranberries, chopped coarsley
1 cup pecans, chopped coarsly

Preheat oven to 375F.

Cut the fresh cranberries inot fourths; sprinkle 4 teaspoons of
sugar and shake them to cover them all; then sprinkle about 2
tablespoons of flour and cover all cranberries and nuts.

Blend the dry ingredients together in a mixing bowl. Cut in the
butter until it resembles bread crumbs.

Add the cranberries and nuts and mix thoroughly.

Add the buttermilk and stir with a spoon intil it just holds
together. Turn it out onto a floured surface and knead it gently
8-10 times.

You can bake this as a single loaf or cut the dough in half and
bake two. Whichever you choose, form each loaf into a slightly
flattened round and place on a floured baking sheet.

With a razor or knife, cut about 3/4 inch into the dough in the
form of a cross, or whatever you like. Dust a slight bit of flour
over the top and place the bread in the preheated oven. Bake for
35 minutes for two smaller loaves or 45 minutes for one larger

Remove the bread from the oven when done and cool on wire rack.


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