Berry Twist Bread

• 1/2 cup warm milk (105°F to 115°F)
• 1/3 cup warm water (105° F to 115°F)
• 1 (1/4-ounce) package active dry yeast
• 3 to 3 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/4 cup Land O Lakes Butter, melted
• 1 Land O Lakes Egg
• 1 1/8 teapoons salt
• 2 tablespoons seedless raspberry jam
• 3/4 cup powdered sugar
• 1 to 2 tablespoons orange juice
• 1 teaspoon freshly grated orange zest, if desired

1. Combine warm milk and water in bowl; add yeast.
2. Stir to dissolve.
3. Stir in 2 3/4 cups flour, sugar, butter, egg and 1 teaspoon salt until soft dough forms.
4. Turn dough out onto lightly floured surface.
5. Knead dough, adding additional flour 1 tablespoon at a time, if necessary, 5-10 minutes or until dough is smooth.
6. Place dough into greased bowl; turn greased-side up.
7. Cover; let rise 45-60 minutes or until double in size.
8. Knead dough 30 seconds on lightly floured surface.
9. Cover; let rest 10 minutes.
10. Roll dough into 15x10-inch rectangle.
11. Combine jam and 1/8 teaspoon salt in bowl.
12. Spread dough with jam mixture to within 1/2 inch of edge.
13. Roll up, beginning with 15-inch side.
14. Place onto large greased baking sheet.
15. Form into circle; pinch ends to seal.
16. Cut 3/4 the way through dough every 1 1/2 inches on outside edge with kitchen shears or serrated knife.
17. Twist each section of dough, turning it on side to form ring.
18. Cover; let rise 30-45 minutes or until double in size.
19. Heat oven to 350F.
20. Bake 20-30 minutes or until golden brown.
21. Remove from pan; cool completely on cooling rack.
22. Combine powdered sugar, 1 tablespoon orange juice and orange zest, if desired, in bowl.
23. Add enough additional orange juice for desired glazing consistency.
24. Drizzle over cooled bread.

warm milk, water, active dry yeast, flour, sugar, butter, egg, salt, seedless raspberry jam, powdered sugar, orange juice, freshly grated orange zest

Taken from www.landolakes.com/recipe/841/berry-twist-bread (may not work)