Raspberry Pecan Swirl Bread

This sweet raspberry pecan bread is sure to add an elegant touch to your table. So tender, it literally melts in your mouth!

Yield 1 loaf

In a large bowl add warm water, yeast and sugar; whisk to combine. Set aside until foamy. Once yeast has proofed, add 1 cup flour and salt. Mix with dough whisk or large spoon.
Mix in remaining flour, ½ cup at a time. At this time you will probably need to use your hands.
Turn dough out onto a on lightly floured counter top. Knead until dough is soft and elastic, about 5-7 minutes.
Place dough into a lightly greased medium mixing bowl. Cover; let rise in a warm area until it has doubled in size, about 1 hour.
Once doubled in size, punch down and place on a lightly floured surface. Roll dough out to about 10x20-inch rectangle.
Carefully, spread jam on dough, leaving about ½-inch around the edges. Sprinkle pecans evenly on top of jam.
Roll dough tightly, starting at the 10-inch side. Pinch the seal to close.
Using a sharp knife cut down the middle of the roll. Carefully braid (twist) the two pieces of dough – this will be a little messy. Tightly seal the ends together.
Gently place twisted dough in a lightly greased loaf pan. Cover; let rise for 30-45 minutes.
Preheat oven to 350°F.
Bake bread for 55 minutes, or until bread is golden brown.

Recipe by Jenna Edmiston.