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Spread cranberry filling over dough to within 1/2 in. of edge. Starting with a long side, roll up jelly-roll style; pinch seam to seal.
Place dough in a zigzag pattern in a greased 9-in. x 5-in. x 3-in. loaf pan.
Starters contain acid that can react with metal, so only prepare sourdough starters in…
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Batter bread is beaten with an electric mixer to help develop the gluten faster and give the…
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