Twisted Berry Nut Bread

I wanted to bring something to a BBQ we went to yesterday and knowing the host, she would not need any food for that day, but since her son's family is staying with them this week (total 7 people) she would not want to have to prepare a breakfast in the AM after cleaning up the mess the night before. I thought a braided brioche coffee-style bread would be a welcome addition to the breakfast table. Kid friendly but not too sweet, they could toast a slice or just eat with butter or cream cheese.


Once you make the dough, you roll it out into a square or rectangle, spread jam and chopped nuts to 1" from the edges. Up to this point it is exactly like cinnamon rolls and you could make this the same way.



Rolling it up and pinching the seams you slice the roll lengthwise and twist both pieces, placing it in a large loaf pan or on a large baking sheet pan. I wanted a loaf shape not a stolen-type bread.



This looks sticky but the jam bakes nicely into the crust and forms a glaze that hardens as the bread cools.
Next chance I get I'm making one for us. I will get feedback from them, I'm sure.

Twisted Berry Nut Bread
Adapted from Family Circle Magazine

Dough:
* 3/4 cup milk
* 1/3 cup sugar
* 3 tbls unsalted butter
* 1/2 tsp salt
* 1 packet (or 2 1/2 tsp) active dry yeast
* 1/4 cup warm water (105 to 115 degrees)
* 3 eggs
* 4 1/4 cups AP flour, plus more for dusting

Filling:
* 3/4 cup seedless raspberry jam
3/4 cup chopped walnuts, toasted
1 tbls sugar

1. Heat milk, sugar, butter & salt in microwave 1 minute to melt the butter.
2. Sprinkle yeast over warm water in bowl of stand mixer or processor.
Add milk mixture, 2 of the eggs and 1 1/4 cup flour. Beat 3 minutes on med-low until smooth, scraping down the side of bowl.
Stir in about 3 cups flour to form a dough.
3. Knead for 5-6 minutes adding flour if dough sticks to sides of bowl (in bread machine stop after knead).
4.Place dough in oiled bowl, cover with plastic wrap and let rise in a warm place (it was so warm I placed mine on my outside table), until doubled in size.
5. Punch dough down; place on floured surface. Cover let rest, 15 minutes.
6. Lightly coat 15x10x1-inch baking pan or large loaf pan with cooking spray.
7. Roll dough into a 14-inch square. Brush with jam, leaving 1-inch border. Sprinkle with walnuts.
8. Beginning with one edge, roll dough up, jelly-roll style. Pinch seam closed then carefully transfer to sheet pan if using. If using loaf pan, work on floured wood board.
9. Cut roll in half lengthwise. With cut-sides facing up, and beginning in the middle and working to the top, loosely cross strips back and forth, keeping cut-sides up as much as possible, pinch ends together and under to seal.
Repeat with bottom half of loaf. Transfer to loaf pan. Cover and let rise to double it's size. Brush with remaining beaten egg and then sprinkle with sugar.
10. Bake at 350 degrees for about 30 minutes or until lightly golden brown. Remove to wire rack to cool completely.