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This new cranberry version of our old world bread mix makes a loaf with chewy, moist insides chocked full of sweet, tart dried cranberries. All you add is water, stir until a sticky dough forms, cover, wait 12 hours, and then cook at 450 in a covered ovenproof pan. No kneading, punching down, or tending to make this cranberry rustic boule.
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