1. DISSOLVE 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
2. STIR IN next 8 ingredients and 2 cups (500 mL) ROBIN HOOD Best For Bread Homestyle White Flour. Beat with electric mixer at low speed for 2 minutes until soft dough forms.
3. STIR IN cranberries and about 1 1/2 cups (375 mL) remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out onto lightly floured board.
4. KNEAD dough on lightly floured surface, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (5-10 minutes).
5. PLACE in greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel.
6. LET RISE in warm place (75°-85°F/24°-29°C) until doubled (50-60 minutes).
7. PUNCH DOWN. Turn out onto floured board and knead 1 minute. Divide dough into 3 equal pieces. Roll each piece into a 20" (50 cm) long rope. Braid the 3 ropes together. Coil braid into a greased 10" (25 cm) springform pan; cover with tea towel.
8. LET RISE in warm place until doubled (30-45 minutes).
9. BRUSH lightly with beaten egg, if a shiny top is desired.
10. BAKE at 375°F (190°C) on lower oven rack for 25-30 minutes, or until golden brown. Remove from pan immediately. Cool slightly on wire rack.
11. COMBINE icing sugar and enough orange juice for icing to make a smooth spreading consistency. Spread over warm cake. Serve warm or cool.