Bread-Bakers v003.n003.7

I have a suggestion for the holiday season.  Last weekend

I made a loaf with cranberries by taking a recipe for raisin bread, 
    substituting cranberries for the raisins 
	(using 0.75 c chopped cranberrries in a recipe that calls 
	 for 2 cups of bread flour - we like lots of fruit), &
    omitting the cinnamon. 
The cranberries are still red when the bread is baked, and
the bread looks wonderfully festive.