Raspberry Swirl Loaf
INGREDIENTS
1 box Pillsbury™ Homemade White Bread Mix
2/3 cup warm water (120 to 130°F)
1 large egg
5 tablespoons butter, divided
1/2 cup raspberry jam
PREPARATION DIRECTIONS
Step 1
Coat a 9 x 5 inch loaf pan with nonstick spray.
Step 2
Melt 4 tablespoons of butter and cool slightly. Combine bread mix, yeast packet, water, egg, and melted butter and mix with electric mixer or knead for 5 minutes. Cover and let rest 15 minutes.
Step 3
Lightly flour countertop. Roll dough into a 16 x 12 inch rectangle.
Step 4
Spread jam evenly, leaving ½ inch empty border all the way around the dough.
Step 5
Roll tightly from the long side, as if making cinnamon rolls. Pinch seam and ends together tightly and rotate so that the seam is on the side of the log.
Step 6
Leaving 1 inch uncut at the top, cut the roll longways into 3 thinner strips. Carefully roll the strips so that the cut jam side is facing up, then braid the strips together. Tuck the ends under and place in prepared pan. Cover loosely with plastic wrap. Let rise in warm place (80 to 90°F) for 45 minutes or until doubled in size.
Step 7
Place oven rack in the bottom third of the oven. Heat oven to 350℉. Uncover dough. Bake 35-40 minutes or until golden brown.
Step 8
Melt remaining 1 tablespoon of butter and brush over hot loaf. Let cool in pan 15 minutes before removing from pan. Cool slightly before slicing.
HPS Magazine 