I haven't done a yeast version. I am, however, always adding things to basic yeast recipes--if you don't find a recipe, improvise. Try kneading the additional ingredients in just before the first rising. The only problem I forsee is bleeding cranberries--you might try the dried kind. A tip I use for the orange peel is to run it through the food processor with sugar or another of the dry ingredients--this way, it is ground very finely, but you have enough bulk for the processor to work well.