Apricot Ginger Bread

• 3 1/2 to 4 3/4 cups all-purpose flour
• 1/3 cup sugar
• 1 (1/4-ounce) package active dry yeast
• 1 teaspoon salt
• 2 Half Sticks (1/2 cup) Land O Lakes Butter
• 1 cup milk
• 1 Land O Lakes Egg
• 1/2 cup apricot preserves
• 1/4 cup finely chopped crystallized ginger
• 1 Land O Lakes Egg
• 1 tablespoon water
• Land O Lakes Butter with Canola Oil

1. Combine 2 cups flour, sugar, yeast and salt in bowl.
2. Place butter in another bowl; microwave until melted.
3. Add milk; microwave until mixture is warm (120 degrees F-130 degrees F).
4. Add milk mixture to flour mixture; mix well.
5. Add egg; mix well.
6. Stir in enough remaining flour to make dough easy to handle.
7. Turn dough onto lightly floured surface; knead 5 minutes or until smooth and elastic.
8. Place into greased bowl; turn greased-side up.
9. Cover; let rise in warm place 45-60 minutes or until double in size.
10. (Dough is ready if indentation remains when touched.)
11. Heat oven to 350 degrees F. Line baking sheet with parchment paper; set aside.
12. Combine apricot preserves and ginger in bowl.
13. Set aside.
14. Punch down dough.
15. Roll dough into 20x18-inch rectangle on lightly floured surface.
16. Spread apricot mixture over dough to within 1/2 inch of edges.
17. Roll up, jelly-roll fashion, beginning with 20-inch side; seal seam well.
18. Transfer roll to prepared baking sheet.
19. Cut roll in half lengthwise.
20. Turn cut-side up; pinch one set of ends together.
21. Alternating sides, lift one side of dough over other.
22. Repeat four times to create twist.
23. Cover; let rise 25 minutes or until double in size.
24. Combine 1 egg and water in bowl; mix well.
25. Brush twist with egg wash. Bake 40-45 minutes or until instant read thermometer inserted in center reaches 190 degrees F. Serve warm with Butter with Canola Oil.

flour, sugar, active dry yeast, salt, butter, milk, egg, apricot preserves, crystallized ginger, egg, water, butter

Taken from www.landolakes.com/recipe/4106/apricot-ginger-bread (may not work)