DEAR SUN SPOTS: I’m hoping you and your readers can help me locate a leather artisan to sew a leather change purse like the one I’m using. The one I have now is worn beyond repair. — Emily, Auburn

ANSWER: Call Maurice Pelletier in Lewiston at 312-9624. He is your man for the job. Maurice has been doing leather work since the age of 9 and specializes in creating and repairing leather goods. Upholstery , including some chairs in the White House, motorcycle seats, holsters, belts, zipper repair for leather jackets — they’re all in a day’s work for Maurice — custom jobs and hand-stitching included.

I’m sure there are others out there in Sun Spots Land who do leather work. If so, please write in with your info. Readers, if you have someone to recommend, let me know.

DEAR SUN SPOTS: Does anyone around the L-A area still do shoe repair? I had hip surgery and now need lifts put in all my shoes. — Dottie, no town

ANSWER: Paul’s Shoe Repair can help you. He is at 350 Lisbon St. in Lisbon and has many years of experience. We’re so lucky to have this business in our community. Shoe repair is practically a lost art!

DEAR SUN SPOTS: Earlier this month, you mentioned you could provide a recipe for cranberry bread. I’m not looking for a quick bread, but a yeast bread with cranberries in it. My cookbook collection is limited. Can you help? I always try your recipes and am always happy with them. — Jan, no town

ANSWER: I do like to spend time in the kitchen! This recipe makes two loaves and the slices are excellent for those after-Thanksgiving turkey sandwiches.

Cranberry-Walnut Bread. In a large mixing bowl or the bowl of a stand mixer with a dough hook attachment, combine 5 teaspoons instant yeast and 2½ cups plus 2 tablespoons water at room temperature. Let stand for 5 to 10 minutes.

Add 6 3/4 cups bread flour, 2 teaspoons salt, 3 tablespoons sugar, and 2 tablespoons melted butter. Mix until the dough comes together, then knead for about 10 minutes by hand on a lightly floured surface or with the dough hook of the stand mixer. If needed, add more flour in small amounts, to keep the dough from sticking to the bowl or your hands.

With your hands, knead 2 cups chopped walnuts and 1½ cups dried cranberries into the dough until they are evenly distributed.

Oil a large bowl. Transfer dough to the bowl and roll over to coat all sides. Cover with plastic wrap and let rise until doubled, about 1 hour.

Line 2 baking sheets with parchment paper. Sprinkle lightly with cornmeal. Punch down and transfer the dough to a lightly floured surface. Divide into 2 portions and form each into rounds. Place on the prepared baking sheets. Cover the loaves with a kitchen towel and let rest for 45 minutes.

Position the oven rack in the center of the oven and preheat to 350 degrees. Bake the loaves for 30 to 40 minutes, until they are browned and sound hollow when tapped on the bottoms.

I like to make a glaze with milk and confectioners’ sugar to pour over the bread when it has cooled.

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name. We won’t use it if you ask us not to. Please include your phone number. Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be emailed to sunspots@sunjournal.com.

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