We make this at Christmas and enjoy it for breakfast as well as dessert! It reminds us of a French brioche with the tang of cranberry and the smooth sweet of chocolate.
Grease 2, 4" x 8" or 3, 3"x 6" loaf pans.
Mix all the liquid ingredients in a large bowl or the bowl of a stand mixer, fitted with the paddle attachment.
In a separate bowl, mix together the flour, yeast and salt and slowly add this to the liquids in the mixer.
Scrape down the sides and beat for 4 minutes on medium speed or mix vigorously with a wooden spoon.
Gently stir in the chocolate and cranberry to the dough.
Using an ice cream scoop or a large spoon, deposit around 500 g or enough to fill the pan to 2/3 full.
Using a wetted spatula, smooth and form the top into a slight dome.
Place these in a warm, damp location (turned off oven with the light on and small bowl of water is perfect) for 30 minutes or until the volume doubles and small holes appear on the surface.
Don't let it spill over the edge of the pan!
Preheat the oven to 350F.
Bake the loaves for 35-40 minutes, or until they sound hollow when tapped.
Let cool completely and enjoy!
