Ingredients
1/3 cup sugar1 package (1/4 ounce) quick-rise yeast1/2 teaspoon salt3 to 3-1/2 cups all-purpose flour1/2 cup water1/2 cup 2% milk1/3 cup butter, cubedFILLING:1 cup chopped fresh or frozen cranberries1/4 cup packed brown sugar1/4 cup water1 tablespoon butter1 tablespoon lemon juice1/2 cup chopped walnuts, optionalTOPPING:2 tablespoons all-purpose flour2 tablespoons sugar2 tablespoons cold butter, dividedGLAZE (optional):1/2 cup confectioners’ sugar2 teaspoons 2% milk
Preparation
In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a small saucepan, combine cranberries, brown sugar and water. Cook over medium heat until cranberries are soft, about 15 minutes. Remove from heat; stir in butter, lemon juice and, if desired, walnuts. Cool.
Punch down dough. Turn onto a lightly floured surface; roll into a 20x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Transfer to a greased 9x5-in. loaf pan, arranging in a slight zigzag fashion to fit.
For topping, in a small bowl, combine flour and sugar; cut in 1 tablespoon butter until crumbly. Melt remaining butter; brush over dough. Sprinkle with crumb mixture. Cover with a towel; let rise in a warm place until doubled, about 40 minutes. Preheat oven to 350°.
Bake until golden brown and dough is cooked through, 40-45 minutes. Carefully remove from pan to a wire rack to cool. If desired, combine glaze ingredients; drizzle over bread.
