BERRY TWIST BREAD

BERRY TWIST BREAD

By:
Kathy H
Edited on Apr 05, 2005

A soft sweet dough swirled with raspberry jam. Preparation 25 min. Baking 20 min.

Ingredients

1/2 cup warm milk (105°F to 115°F)
1/3 cup warm water (105° F to 115°F)
1 (1/4-ounce) package active dry yeast
3 to 3 1/2 cups all-purpose flour
1/4 cup sugar
1/4 cup Butter, melted*
1 egg
1 1/8 teapoons salt
2 tablespoons seedless raspberry jam
Glaze Ingredients:

3/4 cup powdered sugar
1 to 2 tablespoons orange juice
1 teaspoon freshly grated orange peel, if desired

Directions

Combine warm milk and water in large bowl; add yeast. Stir to dissolve. Stir in 2 3/4 cups flour, sugar, butter, egg and 1 teaspoon salt until soft dough forms.

Turn dough out onto lightly floured surface. Knead dough, adding additional flour 1 tablespoon at a time, if necessary, until dough is smooth (5 to 10 minutes). Place dough into greased bowl; turn greased-side up. Cover; let rise until double in size (45 to 60 minutes).

Knead dough on lightly floured surface (30 seconds). Cover; let rest 10 minutes.

Roll dough into 15x10-inch rectangle. Combine jam and 1/8 teaspoon salt in small bowl. Spread dough with jam mixture to within 1/2 inch of edge. Roll up, beginning with 15-inch side. Place onto large greased baking sheet. Form into circle; pinch ends to seal. Cut 3/4 the way through dough every 1 1/2 inches on outside edge with kitchen shears or serrated knife. Twist each section of dough, turning it on side to form ring. Cover; let rise until double in size (30 to 45 minutes).

Heat oven to 350°F. Bake for 20 to 30 minutes or until golden brown. Remove from pan; cool completely on wire rack.

Meanwhile, combine powdered sugar, 1 tablespoon orange juice and orange peel, if desired, in small bowl. Add enough additional orange juice for desired glazing consistency. Drizzle over cooled bread.

*Substitute Butter with Canola Oil.

VARIATION:

Bread Machine Directions: Omit 1 (1/4-ounce) package active dry yeast. Substitute 1 1/2 teaspoons bread machine yeast, milk and water at room temperature. Use 3 cups all-purpose flour in place of 2 3/4 to 3 1/2 cups all-purpose flour. Read instruction manual of your bread machine. Prepare bread using dough cycle according to manual directions. Remove dough from bread machine; continue with shaping, rising and baking as directed above.
Ingredient Substitution Index

Yield: 16 servings (1 loaf)

Nutrition Facts (1 serving)

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Calories: 160
Fat: 3.5 g
Cholesterol: 20 mg
Sodium: 200 mg
Carbohydrates: 29 g
Dietary Fiber: <1 g
Protein: 3 g

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Not a NESTLÉ®-tested recipe.


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