For the dough: heat milk and butter in a small saucepan over medium until melted. Remove from heat and whisk in the water & sugar. Let cool slightly (should be at about 120 degrees) and stir in the yeast. Set aside for about five minutes or until the yeast is foamy.

Combine flours and salt in a stand mixer with the dough attachment. Add the vanilla and beaten egg to the yeast mixture and turn the mixer on low. Slowly pour the wet ingredients into the dry and mix until combined. Turn the mixer up to medium and let knead until a sticky dough has formed. Grease a large bowl, place dough inside, and cover with a dish towel or plastic wrap. Let rise in a warm place for an hour.

For the filling: Heat the butter and sugar in a large skillet over medium. Once melted, add in the cranberries, lemon juice, and water. Stir frequently and let cook until a thick and chunky mixture has formed. Remove from heat and fold in the vanilla bean seeds (if using).

Grease a 9x5 inch loaf pan. Deflate the dough and knead it a few times. On a floured surface, roll out a 12x20 rectangle with the dough (this doesn't need to be exact). Pour the caramelized cranberries over the dough and spread as evenly as possible. Top with the brie chunks. Use a knife (or I used a pizza cutter) to cut the bread into thirds from one end of the long side to the other (about 20x4 pieces). Next, slice the bread into fifths on the short side until the whole thing is cut like a pizza you were slicing into squares. Stack the slices on top of each other and transfer sideways to your prepared loaf pan (the same way sliced bread lays in a pan) and repeat with the rest of the dough. Cover with plastic wrap or your tea towel and let rise for another 45 minutes.

Preheat oven to 350 degrees. Top the loaf with a little butter and cook for 30 to 35 minutes. Check often and remove from oven once the top is crispy and the inside is cooked all the way through (to check if insides are done, the inside temperature should be around 180 degrees).