Recipes > Raspberry Pecan Swirl Bread Find A Store 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 Print Recipe Pin Recipe 2 Reviews Ingredients1 cup warm water (110-115°F)1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast1 tablespoon granulated sugar2 1/4 cups all-purpose flour, divided1 teaspoon table salt1 cup raspberry jam3/4 cup pecans (chopped) InstructionsIn 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 10×20-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. NotesRecipe by Jenna Edmiston. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
