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Farmers Almanac
The 2014 Farmers Almanac
Farmers' Almanac

Sorghum Cranberry Bread

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Sorghum Cranberry Bread

Ingredients:
1 1/2 cups grain sorghum flour
1 1/2 cups all-purpose flour
2 teaspoons xanthan gum or clear gelatin
2 cups granulated sugar
3 teaspoons cinnamon
1 teaspoon salt
1 1/4 teaspoons baking soda
4 eggs
2 cups applesauce
1/2 cup buttermilk
3 cups fresh cranberries
1 cup chopped walnuts
Granulated sugar to top

Directions:
Preheat oven to 350° F. Lightly coat loaf pans with nonstick cooking spray. Combine flours, sugar, cinnamon, salt and baking soda. Separate eggs. To egg yolks, add applesauce and buttermilk and beat well. Gradually add dry ingredients to applesauce mixture and beat until just combined. Beat egg whites until stiff, but not dry, and fold into batter. Stir in cranberries and walnuts. Transfer to prepared loaf pans. Top with granulated sugar. Bake 45-55 minutes. Let stand five minutes and remove from pans to cool on rack.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.