Directions

• Activate the Yeast: In a small bowl, combine warm milk with a pinch of sugar. Sprinkle the active dry yeast on top and let it sit for 5-10 minutes, until it becomes frothy.
• Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, and salt.
• Combine & Knead: Pour the foamy yeast mixture into the flour mixture, then add melted butter, eggs, and vanilla extract. Mix until it forms a dough and knead for 10-12 minutes until smooth and elastic.
• First Rise: Transfer the dough to a greased bowl, cover with a kitchen towel, and place in a warm spot. Let it rise for 1 to 1.5 hours, or until doubled in size.
• Prepare Filling: In a medium saucepan, combine chopped strawberries, rhubarb, sugar, cornstarch, and lemon juice. Cook over medium heat until thickened, stirring frequently. Allow it to cool completely.
• Roll Out Dough: Once risen, punch down the dough and roll it out into a rectangle, approximately 10x15 inches.
• Add Filling: Spread the cooled strawberry-rhubarb mixture evenly over the dough, leaving a ½-inch border around the edges.
• Form the Loaf: Starting from one end, roll the dough tightly into a log. Slice the log in half lengthwise, exposing the filling, and twist the two halves together with cut sides facing upward.
• Second Rise: Place the twisted loaf into a greased loaf pan, cover, and let rise for another 30-40 minutes until puffed.
• Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Brush the loaf with melted butter, then bake for 35-40 minutes until golden brown. If it browns too quickly, cover loosely with foil for the last 10 minutes.
• Cool & Glaze (optional): Once baked, cool in the pan for about 10 minutes before transferring to a wire rack. Drizzle with a powdered sugar glaze if desired.