with slight variations from Cook's Illustrated
2¼ c unbleached all-purpose flour
6 tbsp unsalted butter, cut into 6 pieces
3 tbsp sugar
1 tsp kosher salt
2 large eggs
¾ c peach jam, plus extra for brushing on top of the bread*
*any high quality preserve will work well with this bread
One 8½ x 4½ x 2½ loaf pan, greased
3. Add remaining flour and yeast/flour mixture, pulsing at 1-second intervals until a soft, smooth dough is formed. At this stage, process continuously for 15 seconds more.
6. Press the dough into a 9-by-5-inch rectangle, with the short end facing you. Spread the jam evenly over the rectangle, being careful not to go to the edges of the dough. Fold each long side about 1 inch toward the center and press firmly to seal. Fold the top half of the dough toward the center. Fold the bottom half of the dough up past the seam; pinch seam to seal.
7. Place the dough in the pan, seam side down, and flatten the dough with your hand so that it fills the pan evenly. Cover the pan with greased plastic wrap, and let the dough rise about one inch above the pan rim. Preheat the oven to 350˚F while the dough is rising.
9. Turn the loaf out of pan onto rack. With a pastry brush, brush the top of the loaf with additional jam until glistening. Let the bread cool to room temperature before serving.