In small bowl, whisk yeast, water and maple syrup; set aside for 10 minutes or until foamy.

In stand mixer, fitted with paddle, cream butter and tofu. Add eggs, one at a time, until blended. It will looked lumpy and curdled. Add cheese, salt, pepper, yeast mixture and 4 cups of flour; blend well.

Exchange the paddle for dough hook.

Add cranberries and remaining 1 cup of flour. Knead dough at low speed for 6 to 8 minutes or until smooth and elastic.

Transfer dough to a large buttered bowl, cover and let rise in a warm place for 1 hour or until doubled in size.

Butter 2 (9-inch) round cake pans.

With lightly floured hands, punch down dough and knead for 2 minutes.

Divide dough into two equal pieces. Shape into 6 to 7-inch round loaves and place in prepared pans.

Cover and let rise for 40 minutes.

Heat oven 400F. Using a very sharp knife or lame, slash the dough across the top with a criss-cross cut. Bake loaves for 25 minutes or until nicely brown and internal temperature registers 199 to 204F on instant read thermometer. (Check loaves after 20 minutes and tent with foil to prevent over-browning, if needed.)

Cool on rack.