METHOD
Combine all of the dough ingredients in a bowl), knead, by hand or using a stand mixer. Your dough should be smooth and very soft. The dough should stick a bit to the bottom of the bowl if you're using a stand mixer.
Place the dough in a lightly greased bowl, cover, and let it rise until it's doubled in size, about 45 to 60 minutes. Bread teaches us to rest. While a time is suggested, it will be dependent on the temperature, humidity, and other environmental factors. We cannot force the rest we need into narrow structures either; our rest is also dependent on our environment. It is ok when we need more rest.
Gently deflate the dough. Roll it into a 22" x 8 1/2" rectangle. Spread the preserves, and sprink the walnuts, leaving about a half inch around the edges.
Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet.
Using kitchen shears, start 1/2" from one end and cut the log lengthwise down the center about 1" deep, to within 1/2" of the other end. You want to cut through the approximate two layers of dough.
Keeping the cut side up, form an "S" shape. Tuck both ends under the center of the "S" to form a "figure 8;" pinch the ends together to seal.
Cover and let rise in a warm place until doubled, 45 to 60 minutes.
While the loaf is rising, preheat the oven to 350°F.
Uncover the bread, brush with egg wash, and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning (I don’t often need this step).
Remove the bread from the oven, and transfer it to a rack to cool. Enjoy warm or at room temperature.
