Yeasted marbled cranberry bread

Mix flour, yeast, sugar, salt, melted butter and warm milk and water on the counter, then knead in a stand mixer to a smooth dough.

Cover and let rise until doubled; deflate and roll out on a lightly floured surface.

Spread with cranberry sauce (or the recipe's cranberry mixture) and extra orange zest.

Roll up like a jelly roll and set in a loaf pan in a zigzag.

Variation: cut the roll down the middle and twist the halves around each other into a two-piece braid (pretty but messy).

Place in a parchment-lined loaf pan so the sugars do not burn and stick; cover and rest 45 minutes.

Crumble sugar, flour and butter into a streusel with a pastry cutter, then by hand; sprinkle all over the loaf.

Bake at 350 for about an hour; cool completely before slicing.