Mix warm water and yeast 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 with a hook attachment or by hand.

Cover with a tea towel and let it rise for two hour in a warm place. (Punch down after one hour and let it rise again.)

Preheat the oven to 350F/180C. Grease your loaf pan well.

Cut off ⅓ of the dough, shape it into a ball, cover with a towel and set aside. (It can be baked at the same time as the jam swirled bread.)

Shape the remaining dough on a floured into a ball by tucking the corners in like an envelope.

Roll out into a 12X18 inch sized rectangle.

Spread the jam and roll it starting from the longer side.

Cut the roll lengthways but not all the way, leave about an inch at the top then twist the two halves to form a braid.

Carefully remove it 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.

Let cool and take it out of the pan.

Slice and serve once completely cooled.

Bake the other loaf either at the same time or after the jam swirled bread. I baked mine separately.