In a large mixing bowl (or the bowl of a stand mixer), combine the all-purpose flour, instant dry yeast, granulated sugar, and fine sea salt. Whisk briefly to distribute evenly.

Pour in the warm water and melted butter. If using a stand mixer, attach the dough hook and mix on low speed for 2-3 minutes until a shaggy dough forms. If mixing by hand, stir with a sturdy spoon or spatula until combined.

Increase mixer speed to medium-low and knead for 7-10 minutes, or turn the dough out onto a lightly floured surface and knead by hand for 10-12 minutes, until the dough is smooth, elastic, and no longer sticky. It should pass the 'windowpane test' (you should be able to stretch a small piece thin enough to see light through without tearing).

Lightly grease a clean large bowl with a little oil. Transfer the dough to the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.

Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Flatten it into a rectangle.

Evenly sprinkle the dried cranberries and chopped walnuts over the surface of the dough. Gently fold the dough over itself a few times and knead briefly (1-2 minutes) to evenly distribute the cranberries and walnuts throughout the dough without overworking it.

Shape the dough into a tight log or loaf shape that fits your 9x5 inch loaf pan. Lightly grease the loaf pan with butter or cooking spray. Place the shaped dough seam-side down into the prepared pan.

Cover the loaf pan loosely with plastic wrap or a clean kitchen towel and let it rise in a warm place for another 30-45 minutes, or until it has nearly doubled in size and crowned slightly above the rim of the pan.

Towards the end of the second rise, preheat your oven to 375°F (190°C).

Bake the bread for 35-40 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C) when measured with an instant-read thermometer.

Once baked, remove the loaf from the oven and immediately turn it out onto a wire rack to cool completely before slicing. This prevents the bottom from becoming soggy.