Place sifted flour and salt into the bowl of an electric mixer fitted with a dough hook. Add sugar, yeast and butter. Beat for 5 minutes. Add combined coffee milk mixture and continue to beat for a further 10 minutes until dough is soft and elastic.
Place dough in a large oiled bowl. Cover and leave in a warm place for an hour or until the dough has doubled in bulk.
Punch down the dough and knead on a lightly floured board. Add the cranberries and roll up the dough. Shape into a loaf. Place into a loaf pan and leave aside to rise again for 20 minutes or until doubled in bulk.
Bake in preheated oven at 190 degrees Celcius for 25-30 minutes. Remove onto a rack to cool.