In a 2-cup liquid measure, dissolve yeast, 1 teaspoon sugar and warm water. Let stand until foamy, about 5 minutes.
Insert dough blade in work bowl; add flour, sugar, salt and orange rind. Process to combine. Add milk and vegetable oil to yeast mixture. With machine running on dough speed, add liquid mixture through small feed tube in a steady stream only as fast as the flour will absorb it. Continue processing until dough cleans inside of work bowl and forms a ball. Knead dough by processing for 30 seconds. Open lid to check dough consistency. If dough is stiff and somewhat dry, add 1 teaspoon water; if soft and sticky, add 1 tablespoon flour. Close lid and process for 10 seconds. Check dough consistency again, making additional adjustments if necessary. Add orange sections and cranberries; process an additional 15 seconds.
Place dough in a lightly oiled or floured plastic food storage bag; squeeze out air allowing space for dough to rise. Let rise in warm place until dough doubles in size and tests ripe, about 45 to 50 minutes.
On lightly floured surface, roll or pat into a 14-x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9-x 5-inch or 8-x 4-inch bread pan. Cover; let rise in warm place until doubled and indentation remains after lightly touching dough, about 30 to 40 minutes. Preheat oven to 375ºF 15 minutes before baking.
Bake until golden brown and loaf sounds hollow when tapped, about 35 to 40 minutes. Remove from pan and cool on wire rack.
