Directions: |
Directions:Combine flour, sugar, salt, and yeast in a large bowl and whisk to combine. Combine remaining wet ingredients (except for the egg to be used for brushing loaf) and add to the bowl. Mix thoroughly, dump out onto a lightly floured surface and knead until dough no longer sticks to your hands. Cover dough and let rest for 15 minutes. Lightly coat a 15x10x1-inch baking sheet with cooking spray.
Roll dough into a 14-inch square. Brush with jam, leaving a 1-inch border. Toss walnuts with sugar mixture and sprinkle over top of jam. Beginning with one edge, roll dough up, jelly-roll style. Pinch seam closed, then carefully transfer to baking sheet, seam-side down; reshape into a 14-inch roll. Carefully cut roll in half lengthwise.
With cut sides facing up, beginning in the middle of the loaf and working to the top, loosely braid 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, again beginning in the middle and working to the bottom.
Cover with plastic wrap and let rise in a warm place until doubled; about 45 minutes to an hour. Preheat oven to 350º F. Lightly beat remaining egg. Brush over top of bread. Bake for about 30 minutes, until lightly golden and loaf sounds hollow when tapped. Remove to wire rack to cool.
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Personal
Notes: |
Personal
Notes: Use whatever filling you like. A mixture of raisins, pecans, and cinnamon sugar sprinkled over fig jam is very good. Also try dates, craisins, and pine nuts over pear jam.
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This recipe for Twisted Breakfast Bread is from