Cranberry Swirl Bread

From Taste of Home
Makes 1 loaf

BREAD:
3 to 3-1/2 cups all-purpose flour
1/3 cup sugar
1 package (1/4 ounce) quick-rise yeast
1/2 teaspoon salt
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

TOPPING:
2 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons cold butter, divided

In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a saucepan, heat the water, milk and butter. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.

Place in your stand mixer with dough hook attachment and knead until smooth and elastic, about 5 minutes. Place in a greased bowl. Cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, in a small saucepan, combine the cranberries, brown sugar and water. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; stir in the butter, lemon juice and walnuts. Cool.

Punch dough down. Turn onto a lightly floured surface; roll into a 20-in. x 10-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. Place in a greased 9-in. x 5-in. loaf pan.

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 topping. Cover and let rise until doubled, about 40 minutes.

Bake at 350° for 40-45 minutes or until bread sounds hollow when tapped. Carefully remove from pan to a wire rack to cool.