*Use fresh or frozen cranberries if you enjoy their very assertive tart flavor; use sweetened dried cranberries for a milder effect.
In a large mixing bowl, the bowl of an electric mixer, or in the pan of your bread machine, combine the sponge ingredients, mixing till smooth. Cover the bowl and allow the sponge to rest for 2 to 10 hours, at your convenience.
Add all of the ingredients, except the pecans and cranberries, to the puffy sponge. Mix until a rough dough forms, then knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is somewhat smooth; since this dough is made almost entirel
Place all of the ingredients except the pecans and cranberries into the pan of your bread machine (atop the puffy sponge), program the machine for Dough or Manual, and press Start. Check the dough about 10 minutes before the end of the final kneading cycl
Transfer the dough to a lightly greased work surface, and knead in the pecans and cranberries. There's a lot of fruit and nuts here, so don't be discouraged when it appears it doesn't all want to go into the dough; just keep pushing it in and kneading, an
Bake the bread on the middle rack of a preheated 350°F oven for 45 to 50 minutes, tenting it lightly with aluminum foil midway through the baking time if it appears to be browning too quickly. The interior temperature will be between 185°F and 200°F when