Ingredients

• 1/3 cup sugar
• 1 package (1/4 ounce) quick-rise yeast
• 1/2 teaspoon salt
• 3 to 3-1/2 cups all-purpose flour
• 1/2 cup water
• 1/2 cup milk
• 1/3 cup butter, cubed

Filling

• 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, optional

Topping

• 2 tablespoons all-purpose flour
• 2 tablespoons sugar
• 2 tablespoons cold butter, divided

Preparation

1. In a large bowl, mix sugar, yeast, salt and 1 cup flour.
2. In a small saucepan, heat water, milk and butter to 120°-130°.
3. Add to dry ingredients; beat on medium speed 2 minutes.
4. Stir in enough remaining flour to form a soft dough.
5. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
6. Place in a greased bowl, turning once to grease the top.
7. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
8. Meanwhile, in a small saucepan, combine cranberries, brown sugar and water.
9. Cook over medium heat until cranberries are soft, about 15 minutes.
10. Remove from heat; stir in butter, lemon juice and, if desired, walnuts.
11. Cool.
12. Punch down dough. Turn onto a lightly floured surface; roll into a 20×10-in. rectangle.
13. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
14. Transfer to a greased 9×5-in. loaf pan, arranging in a slight zigzag fashion to fit.
15. For topping, in a small bowl, combine flour and sugar; cut in 1 tablespoon butter until crumbly.
16. Melt remaining butter; brush over dough.
17. Sprinkle with crumb mixture.
18. Cover with a towel; let rise in a warm place until doubled, about 40 minutes.
19. Preheat oven to 350°.
20. Bake 40-45 minutes or until golden brown.
21. Carefully remove from pan to a wire rack to cool.

Yield: 1 loaf (16 slices).