Apricot Ginger Bread

Directions

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