Cranberry Swirl Bread

In a bowl of a stand mixer, combine the sugar, yeast, salt and 1 cup flour.

In a small saucepan over medium heat, stir the water, milk and butter until butter is melted. Remove from heat and cool until mixture is lukewarm.

Once cooled, pour the wet ingredients into dry ingredients and mix on speed 1 to combine.

Gradually add the remaining flour, 1 cup at a time, until a smooth dough is formed, increasing the speed to 2. Continue mixing until a clean ball forms.

Using your hands, shape a smooth ball and transfer to a large, greased bowl. Cover with plastic wrap and rest for 1 hour to rise in volume to double the size.

In a small saucepan over medium heat, stir cranberries, sugar, cornstarch and water and cook for about 10-15 minutes until mixture thickens. Cover slightly to prevent cranberries from bursting.

Remove from heat and add butter. Stir to mix through. Let cool.

Punch the air out from the dough and shape in a 10 x 20-inch rectangle.

Spread the cranberry sauce, generously over the dough about 1-inch from edges.

Starting at one of the shorter ends, tightly roll the dough up, pinching in the edges. Using a sharp knife, carefully slice through the dough, lengthwise down the center, end to end, into 2 pieces.

Braid 2 pieces of dough and transfer to a lightly greased 10-inch loaf baking pan.

Cover with a kitchen towel and place in a warm place for 30-40 minutes to rise and double in volume.

Preheat oven to 350 °F.

Bake in preheated oven for 40-45 minutes until golden brown. Cool in pan for 10 minutes before removing to cool completely.

Dust with sprinkles of powdered sugar and top with fresh red cranberries.