Have water at 80°F, and all other ingredients at room temperature. Place ingredients into pan in the order recommended by manufacturer. Select DOUGH setting. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When cycle is complete, continue with next step.
Make the filling: In a small bowl combine filling ingredients and blend until smooth.
Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide into 2 equal parts. On lightly floured surface, roll each half to 15x12-inch rectangle. Spread with half of filling. Starting with longer side, roll dough tightly. Pinch edges to seal. Place roll seam-side down on greased cookie sheet. Loosely coil foil to form a snail shape. Cover; let rise until indentation remains after lightly touching side of loaf.
Preheat oven to 350°F.
Bake for 20 to 25 minutes until golden brown; cool on rack. If desired, sift powdered sugar over top before serving.
Get Traditional Bread Making Method here.Photo by Amanda Livesay.