Bread Dough:

1. In a small saucepan, melt the butter, then add the milk and water and immediately turn off the heat. The hot butter will warm up the milk and water. Make sure that the temperature of this mixture is around 100-110 degrees Fahrenheit, and not higher than 115 degrees Fahrenheit. 
2. Pour it all into a large bowl (you can mix it by hand or use a stand mixer). Add the yeast and sugar. Set aside for about 5 minutes until it gets foamy. 
3. Add the flour and salt to the liquid ingredients, using a dough hook attachment, until all the flour is incorporated and you have a smooth dough that pulls away from the sides of the bowl. (If the dough is too thin, add 1 Tablespoon of flour at a time until the dough pulls away from the sides of the bowl.)
4. Cover the bowl with plastic wrap or a clean kitchen towel and set aside in a warm place to rise until the dough doubles in size, about 1 hour.

Cranberry Filling:

1. Meanwhile, in a small saucepan, add the cranberries, (you can use either fresh or frozen), brown sugar and water. Bring to a boil, reduce to a simmer, and cook, covered, for about 10-15 minutes. The berries should “pop”.
2. Add the butter, lemon juice and walnuts, mixing to combine. Set aside while the dough finishes rising.
3. Grease a 9×5 inch bread pan with butter or oil. Preheat the oven to 350 degrees Fahrenheit.

Topping:

1. In a small bowl, combine the ingredients for the topping, with one Tablespoon of cold butter. Mix the ingredients with a fork, until you have a crumbly texture. Set aside.

Assembling the Bread:

1. Roll out the dough on a lightly floured surface into a 20×10 inch rectangle.
2. Spread the Cranberry Filling evenly on the surface of the rolled out dough, leaving about a 1 inch border around the edges. (You can also sprinkle some dry cranberries over the jam. This is optional.)
3. Roll up the dough tightly, starting with the long side. Place the rolled up dough into the prepared bread pan, in a zigzag way.
4. Melt the remaining Tablespoon of butter and brush it over the top of the bread. Sprinkle the topping on top of the bread.
5. Place the bread in a warm place to rise, until it doubles in size, about 40 minutes.
6. Bake in the preheated oven, 40-45 minutes.
7. Take the bread out of the bread pan onto a cooling rack, cool for about 5 minutes, then remove the bread from the bread pan and finish cooling on the rack. 
8. The bread is best served the same day, but you can store it at room temperature, covered for up to 2 days. For longer storage, place it in the refrigerator for up to a week. 
9. You can also freeze the Cranberry Walnut bread for up to 3 months.