|All purpose flour||3 Cup (48 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Melted butter||4 Tablespoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Rose water||1 Teaspoon|
|Cranberries||1 1⁄4 Cup (20 tbs), halved|
|Walnuts||3⁄4 Cup (12 tbs), chopped|
1 Sift together flour,baking soda,baking powder and salt.
2 In a large mixing bowl beat the eggs and sugar until well blended.Stir in the butter,milk and rosewater.
3 Stir in the flour until it is just moistened, then stir in the cranberries and walnuts and blend together.Do not overwork the dough
4 Put the batter in two 10-by-4-by-5-inch loaf pans and bake in a preheated oven at 350 degrees farenheit for 55-60 minutes, or until the center springs back when pressed lightly.
5 The top of the loaves will crack, but this is customary with most baking-powder breads.
6 Cool the loaves on a rack, then wrap in plastic wrap or foil, or seal them in a plastic bag.Let stand overnight or a full day before cutting.
7 Serve as desired.