Add all ingredients to mixer minus the raspberry sauce, starting with 2 ½ cups all purpose flour. Mix for several minutes until the dough is slightly tacky but not really sticky.

Cover and allow to double in a warm place.

Prepare 2-8x4 loaf pans by spraying with pan spray or using softened butter and set aside.

Remove risen dough from bowl and cut in half for 2 loaves. Roll one half to an 18x24 inch rectangle.

Spread at least ½ cup raspberry sauce on the dough, leaving a 1-2 inch border at the bottom. Roll from the top down, pinching the roll closed at the bottom.

Cut down the center of the roll, leaving about 2 inches uncut at one end. Face the 2 cut sides up and twist them over each other, pinching the loose ends together to seal.

Tuck both ends under the loaf and transfer to the pan.

Cover and allow to rise until doubled in a warm place. Repeat with the second loaf.

While the loaves are rising, preheat the oven to 350 degrees.

Bake loaves for at least 35 minutes until dark brown.

Remove from oven and let cool for about 5 minutes before removing from the pan. Allow to cool further before serving.