Sift dry ingredients together. Add egg, melted butter, orange juice and hot water. Mix only until ingredients are moistened.
Fold in cranberries, nuts and grated orange rind. Pour into oiled 9″x5″ pan. Allow to stand 20 minutes.
Bake at 350 degrees F for hour.
Makes 1 loaf.

Get over 65 more cranberry recipes: http://www.cheftomcooks.com/cran

Bread:
12 slices Texas toast or 1 large French bread loaf, sliced down the middle

Preheat oven to 400 degrees F. Combine all ingredients for the spread in a small bowl. Smear spread generously on one side of each slice of Texas toast or on the face of each half of French bread loaf. Bake for 10 to 12 minutes or until cheese begins to brown and bubble.
Makes about 12 slices toast or two large halves of French bread.

Garlic Mixture:
1/2 lb. butter
1 tablespoon granulated garlic
2 tablespoons finely chopped Italian Parsley
Romano Cheese

Stretch and shape the dough into a 16″ square.
Distribute 1 tablespoon oregano over dough surface.
Using a pizza cutter, cut dough into 1/2″ X 4″ strips (they
can actually be any size you want). Tie in a knot.
Place on a lightly oiled baking sheet. Cover with plastic
and allow to proof for 1 hour. Cook in a preheated 500 degrees F
oven until browned. Remove and brush with garlic mixture.
Sprinkle desired amount of Romano cheese over all.

NY Style Dough

1 1/2 cups warm water (105 degrees F)
4 1/2 cups flour
1 Tbls. olive oil
2 1/2 teas. sugar
2 1/2 teas. salt
1/2 teas. yeast

In a large bowl, mix water with sugar and salt until dissolved. Add oil, and then flour. Stir with heavy spoon for 1 minute. Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for about twelve minutes.
(This recipe makes about 34 oz.)
Shape each portion by sliding your palms across the top portion of dough while curving your fingers inward toward each other and “tucking” the dough into the center. You want a dough ball without visible seams except the bottom. Set formed dough balls on plate, cover with plastic, and allow to proof for 1?2 hours at room temperature to use the same day, or store in refrigerator to use the next day. To stretch dough, place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.

3 cups bread flour
1 package Rapid Rise yeast
1 teaspoon salt
2/3 cup margarine or butter, softened
1/2 cup water
1/2 cup milk
2 eggs
1 cup (4 ounces) shredded Cheddar cheese
1/2 teaspoon freshly cracked pepper
Margarine or butter, softened

1.    Mix 1 cup flour, the yeast (dry) and salt. Heat margarine, water and milk until very warm (125 to 130ºF). Add to flour mixture; beat on low speed until moistened, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat on medium speed 1 minute, scraping bowl occasionally. Stir in cheese, pepper and remaining flour until smooth. Scrape batter from side of bowl. Cover and let rest 10 minutes.

2.    Generously grease 2-quart casserole or loaf pan, 9 × 5 × 3 inches. Stir down batter by beating about 25 strokes. Spread evenly in casserole. Cover; let rise 30 to 45 minutes or until double.

3.    Heat oven to 375º. Place loaf on low rack so that top of casserole is in center of oven. Bake 40 to 45 minutes or until loaf is brown and sounds hollow when tapped. Immediately remove from casserole to wire rack. Brush top of loaf with margarine. Serve warm or cool; cut into wedges with serrated knife.

Makes 1 loaf