Raspberry Pecan Twist | Breadman Back ButtonSearch IconFilter IconArrow

Measure milk, water, 3 eggs, 1/3 cup sugar, butter, salt, flour and yeast into bread pan in the order listed. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. Select DOUGH. Press the START/STOP button. The complete signal will sound when dough is ready. Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface. Invert a large mixing bowl over dough and let rest for 10 minutes. Roll dough into 10 x 14 inch rectangle. Spread jam evenly to within 1 inch of the edges of the dough. Sprinkle with pecans. Roll up jellyroll style to form a 14-inch roll. Pinch edges to seal. Place on a greased baking sheet, seam side down. Cut lengthwise into 2, 14-inch pieces. With cut side facing up, twist pieces and tuck ends under. Cover and let rise until doubled in size (about 30 minutes). Lightly beat remaining egg and brush over the top of the bread. Bake in a preheated oven at 375°F for about 25 minutes or until golden and fully baked. (Bread will sound hollow when tapped.) Cool on a wire rack. When cooled, drizzle with confectioners’ sugar frosting. MAKES ONE LARGE COFFEE BREAD