In a large mixing bowl, combine the warm water, sugar, salt, and yeast. Stir gently until the yeast dissolves, about 30 seconds. Next, add the melted butter and flour, mixing until there are no dry patches left. This will form a shaggy dough that should look slightly sticky but cohesive.

Cover the bowl tightly with plastic wrap and set it in a warm, draft-free spot to rise. Let the dough proof for about 1 hour, or until it doubles in size. If your kitchen is on the cooler side, allow up to 90 minutes for this step. You'll know it's ready when it’s puffed up and airy.

Gently deflate the risen dough by pressing down in the center. Next, fold in the dried cranberries, raisins, currants, and any additional dried fruits you prefer. Shape the dough into a rough rectangle to prepare it for the next step. Ensure the fruits are evenly distributed without overworking the dough.

Roll the dough up tightly like a jelly roll, ensuring the fruits are well contained. Place the shaped dough seam-side down into a greased loaf pan. Cover it loosely with plastic wrap and let it rise in a warm area for about 90 minutes, or until it has noticeably puffed up again.

While the dough is rising, preheat your oven to 350°F (175°C). In a small bowl, beat an egg to create an egg wash. After the second proofing, gently brush the top of the dough with the egg wash for a beautiful, shiny crust.

Carefully place the loaf pan in the preheated oven and bake for 34-35 minutes. After this initial baking time, reduce the temperature to 325°F (163°C) and continue baking for an additional 4-5 minutes. The fruit bread is ready when it’s golden brown on top and sounds hollow when tapped.

Once baked, remove the fruit bread from the oven and let it cool in the pan for 2-3 minutes. Then, gently demold it and transfer the loaf to a wire rack to cool completely for 2-3 hours.