Cranberry Swirl Bread

If you have a lot of time and patience, this bread turns out great -- but don't forget to allow time to let it rise twice!

Ingredients:

- 1/3 cup sugar
- 1 package (1/4 oz) active dry yeast
- 1/2 teaspoon salt
- 1 cup flour

- 1/2 cup water
- 1/2 cup milk
- 1/3 cup butter, cubed

- 2 to 2 1/2 cups flour

- 1 cup chopped fresh or frozen cranberries
- 1/4 cup packed brown sugar
- 1/4 cup water

- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1/2 cup chopped walnuts

- 2 tablespoons flour
- 2 tablespoons sugar
- 1 tablespoon cold butter

- 1 tablespoon butter, melted

Directions:

In a large bowl, mix 1/3 cup sugar, yeast, salt, and 1 cup flour. In a small saucepan, heat 1/2 cup water, milk, and 1/3 cup butter until butter is melted, then let cool to 120-130 degrees. Add the melted butter mixture to the dry ingredients; beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.

Turn dough onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

Meanwhile, in a small saucepan, combine the cranberries, brown sugar, and 1/4 cup water. Cook over medium heat until berries pop, about 15 minutes. Remove from heat. Stir in butter, lemon juice, and walnuts. Let cool.

Punch dough down. Turn onto a lightly floured surface. Roll into a 10x20" rectangle. Spread cranberry filling to within 1/2" of the edges. Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Transfer to a greased 9x5" loaf pan, arranging in zigzag fashion to fit.

In a small bowl, combine the 2 Tbsp flour and 2 Tbsp sugar; cut in 1 Tbsp cold butter until crumbly. Brush 1 Tbsp melted butter over dough; sprinkle with crumb mixture. Cover with a towel and let rise in a warm place until doubled, about 40 minutes.

Bake at 350 degrees for 40-45 minutes or until golden brown. Carefully remove loaf from pan to cool on a wire rack.