Mix together the orange peel, 1/4 cup sugar and cranberries in a food processor, pulse 5 - 6 times until the cranberries are evenly chopped.  Dissolve yeast in the warm water.  Stir in `1/2 teaspoon sugar and 1 tablespoon of flour, set aside until bubbly.  Stir cornmeal slowly into the boiling water, stirring constantly, and cook until thickened.  Stir in the butter, molasses and salt.  Cool to lukewarm.  Insert dough hook on stand mixer, add cornmeal mixture and stir until lukewarm.  Add yeast, cranberry mixture and flour - one cup at a time.  When the dough has formed and pulling away from the sides of the bowl, turn into a greased bowl and cover.  Let rise for 50 minutes.  Grease two 9 x 5 inch loaf pans. Turn dough out onto floured surface and knead slightly.  Divide dough into two pieces and place each into greased loaf pans. Cover and let rise for one hour.  Preheat oven to 350 degrees.  Bake loaves for 45 minutes, cool on racks.