Apricot Ginger Bread

Ingredients

• 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

Instructions

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.