Jam-Swirled Bread

2 teaspoons instant yeast
1 1/4 cups lukewarm water
3 cups flour
1 1/2 teaspoons salt
1/2 cup jam
Flour for dusting

Mix yeast and warm water in a small bowl.

In the bowl of a stand mixer, combine flour and salt.  Add the water and yeast mixture to the flour and mix until the dough comes together.  Cover with a tea towel and let it rise for two hours in a warm place. (Punch the dough down after one hour and let it rise again.)  

Heat the oven to 350 F. Grease a loaf pan well.  

On a floured surface, shape the dough into a ball by tucking the corners in like an envelope.  Roll dough out into a 12x18 inch rectangle.  Spread the jam evenly across the dough rectangle. 

Roll dough up, jelly-roll-style, starting from the longer side.  Cut the roll in half lengthways but not all the way, leaving about an inch at the top uncut.  Twist the two halves to form a braid.  

Carefully move braided dough to the loaf pan, cover with a clean tea towel, and let it rise for at least 30 minutes or until it doubles in size.  Bake in the oven for 45 minutes; the loaf should sound hollow when you tap it.  Remove from oven, allow it cool, then and take it out of the pan.  Slice and serve once completely cooled. 

Makes one loaf.

From Vikalinka.com with changes for clarity