Cranberry Bread

• 2 c. flour
• 1/2 c. firmly packed light brown sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 3/4 c. cranberry apple juice
• 1/4 c. vegetable oil
• 1 large egg, slightly beaten
• 1 tsp. vanilla extract
• 1 c. fresh cranberries, coarsely chopped
• 1/2 c. walnuts, chopped

1. Do not use metal spoon.
2. Put starter in refrigerator 3 to 5 days and take out and feed with 3/4 cup sugar, 3 tablespoons instant mashed potatoes and 1 cup warm water.
3. Let starter stay out of refrigerator 1 day (8 to 12 hours).
4. It will be real bubbly.
5. Take 1 cup out for bread and refrigerate remaining starter.
6. Feed again in 3 to 5 days.
7. If not making bread, throw away 1 cup or feed 3 times as directed before using.
8. Always keep 1 cup of starter in refrigerator.
9. Do not cover tightly.

flour, brown sugar, baking powder, salt, cranberry apple juice, vegetable oil, egg, vanilla extract, fresh cranberries, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=367460 (may not work)