• 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