Methods/steps

Combine 2 cups of tepid water with 1 cup of starter, the yeast and 4 cups of flour. Place this sponge in a bowl, cover with plastic wrap and allow to stand 6 to 8 hours or overnight. Work the salt, sugar, cranberries and about 3 cups of flour into the sponge.

Turn dough onto a floured surface and knead until smooth and elastic. Add flour to prevent sticking. Place dough in a greased bowl, cover and let rise until doubled in size. Punch down and divide in half, shape into loaves, cover and let rise. Bake in a 400˚F oven for 20 to 25 minutes or until the loaves are golden brown. (Note that the starter recipe is not included. The beginnings of mine are lost to antiquity. Recipes for new starters may be found in most standard bread-recipe books.)