Raspberry Swirl Loaf
2/3 cup warm water (120 to 130°F)
1 large egg
5 tablespoons butter, divided
1/2 cup raspberry jam
Coat a 9 x 5 inch loaf pan with nonstick spray.
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.
Lightly flour countertop. Roll dough into a 16 x 12 inch rectangle.
Spread jam evenly, leaving ½ inch empty border all the way around the dough.
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.
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.
Place oven rack in the bottom third of the oven. Heat oven to 350℉. Uncover dough. Bake 35-40 minutes or until golden brown.
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.
Serving Size (1 slice (74g)), Calories 220 (Calories from Fat ), Total Fat 7g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 30mg, Sodium 270mg, Total Carbohydrate 36g (Dietary Fiber 0g, Sugars 10g, Includes 0g Added Sugars), Protein 5g, Potassium 7mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D 0mg, Calcium 4mg, Iron 2mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.