Instructions

1. Pour honey and 2 cups heavy cream in small saucepan. Whisk mixture together and cook over low heat until temperature reaches 110F. Remove from heat.
2. Pour cream mixture into a bowl. Add yeast and allow it to proof, about 10 minutes.
3. In a stand mixer bowl, fitted with dough hook, place flour and salt. Mix until combined.
4. Add cream mixture and mix on low speed until a soft dough comes together.
5. Add butter and mix again until well-combined.
6. Add cranberries and mix until they are incorporated into the dough.
7. Transfer dough to a large lightly greased bowl. Cover dough and let it rise in a warm, dark place until it has doubled in size, about 2 hours.
8. Shape risen dough and fit into greased loaf pan. Let dough rise again.
9. Preheat oven to 375F.
10. Brush loaf with remaining 2 tablespoons of cream and bake for about 35 minutes or until a cake tester comes out clean and loaf is golden.
11. Allow bread to cool.
12. Slice and serve.