Cranberry Toasts (Christmas Bread, Sliced and Toasted)

I like to make this delicious bread for Christmas, but you can use it in dinner parties, serving either with "Country Pate" (look for it in this web site) or any creamy dip of your choice. You can use any nut you like. Instead of the berries, you can also use sun-dried tomatoes and omit the orange peel. I found both recipes in a Better Homes and Gardens, Dec/98.

• Ready In: 1 hr
• Serves: 36
• Yields: 36 toasts

Ingredients

• 2 1⁄2 cups all-purpose flour, sifted
• 1⁄3 cup sugar
• 1⁄3 cup cornmeal
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking soda
• 1 2⁄3 cups milk
• 1  egg, beaten
• 1⁄4 cup  oil
• 1  teaspoon  orange peel, finely shredded
• 3⁄4 cup dried cranberries, coarsely chopped
• 1⁄2 cup pecans or 1⁄2 cup walnuts, chopped

Directions

1. In large mixing bowl stir together first 6 ingredients. Make a well in the center and set aside.
2. Combine milk, egg, oil and orange peel. Add to dry mixture all at once; and stir just until moistened. Fold in cranberries and nuts.
3. Spoon batter evently into two 8" x 4" x 2" pans, bottoms greased to 1/2" up the sides. Bake at 350 F for 40-50 minutes.
4. Cool in pans; place loaves on wire rack for 10 minutes. Wrap and store overnight in refrigerator.
5. BEFORE SERVING: Trim ends from loaves; cut each loaf into 18 slices. Lay slices on 2 large baking sheets and bake at 425 F for 15-18 minutes, until crisp, turning slices once.