This is a versatile loaf that also makes lovely rolls, knots, and mini loaves. It was originally 100% all purpose flour, so feel free to use whatever flours you wish. Baker's note: scalded milk is an old fashioned notion, I think originally meant to deactivate the enzyme in raw milk that eats gluten. It is not strictly necessary, but I swear the resulting loaves are loftier and have better structure than when you don't do it. (I love the smell of scalded milk; reminds me of custard.) Plus, you can toss in the butter cold, and use up crystallized honey and then have it all melted together and proper temperature in minutes.
Scald the milk in a saucepan or the microwave. Stir in the butter and honey. Cool to about 110ºF. Combine the flours, instant yeast, cranberries and zest in a stand mixer or large bowl. Add the milk mixture and stir until roughly combined. (It will be dry and shaggy.) Mix the salt with the water and add to the dough. Knead with the dough hook or by hand until the dough is smooth and fairly elastic. It should be somewhat firm, but not stiff. Add water by tbsp if the dough is too dry.
Cover the bowl and let the dough rise for one to two hours, until doubled in size. (Time to double will depend on the ambient kitchen temperature.) Lightly flour a work surface and turn out the dough. Pat out the dough into a rough rectangle and fold in the top and bottom in thirds and seal along the long edge. Then fold in the short ends and flatten the dough again. Let it rest for a few minutes, then fold the top long edge down to the bottom and seal the edge together once again to form a loaf. Gently roll the shaped loaf until it is long enough to fit, seam side down, into a buttered 8x4" loaf tin.
Cover and let it rise for ~60 minutes. Preheat the oven to 375ºF, and place a rimmed sheet pan or baking dish on the lowest shelf of the oven. Add enough boiling water to cover the bottom of the sheet pan/dish, then bake the bread on the shelf above the water for 40-50 minutes until the inside registers 190-200ºF on an instant read thermometer.
Let the bread cool completely on a wire rack before slicing it. Enjoy!
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