Ingredients
2 1/2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 cup butter
1/2 cup finely snipped cranberries
Method
Sources
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dataset
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Gathered
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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Stir together flour, sugar and salt. Cut in butter until mixture resembles fine crumbs. Stir in cranberries. Form into a ball and knead till smooth. Divide into 2 equal portions. Pat each portion into an 8, inch circle, on an ungreased cookie sheet. With finger, press to make a scalloped edge. With a knife cut each round into 16 wedges. Leave wedges in the circle. Bake in a 325 oven for 25 to 30 minutes, or until bottom is browned and center is set. Or to make strips or rounds, pat or roll half the dough to 1/2 inch thickness. Cut into 24 2x1 inch strips. or using a 1 1/2 inch round cut into 24 rounds. the cookie sheet for 5 minutes. Remove and cool on a cookie rack. Cool on