May 16, 2013

Strawberry Swirl Bread

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I've been enjoying strawberries since the start of Spring and it seems I can't get enough. I love them with cream or sea salt, and of course with Nutella. I also made a swirl bread from puree and have the slices with strawberry jam.

The jam has only 2 ingredients, strawberries and sugar. It has to be refrigerated and doesn't keep for very long which is not a problem as I consume it right away. It has no store-bought pectin either. I used a few pieces of strawberries that have white shoulders because they contain a bit more pectin than the fully ripe fruits.

Strawberry Swirl Bread
soft bread dough
1¾ cups bread flour
¼ cup cake flour
½ teaspoon salt
¾ teaspoon instant yeast
2½ tablespoons sugar
100 ml warm milk
45 ml heavy cream
1 tablespoon melted butter
1 egg white

strawberry layer
2 cups strawberry puree
3 tablespoons sugar
1¼ cups all-purpose flour
  • In the bowl of a standing mixer, whisk together dry ingredients. Heat milk and cream to 110°F and add to the bowl together with the butter and egg white. Mix on low speed for 1 minute; increase speed to medium and knead for 5 minutes until smooth. Transfer into a greased container, cover with plastic wrap, and let ferment on the kitchen counter for 1 to 1½ hours. 
  • While fermenting, place strawberry puree and sugar in a small sauce pan and cook over low heat until reduced to 1 cup. Let cool then stir in flour. Roll into an 8 x 8 inch square. Cover with plastic wrap until ready to use.
  • Remove dough from bowl and transfer to the counter. Flatten into 12 x 8 inch rectangle. Place strawberry square on top 2/3 of dough. Fold lower third over half of strawberry layer and fold top third over like an envelope, creating 5 layers, 3 white dough and 2 strawberry. Repeat rolling and folding 2 more times. Roll once last time into 12 x 6 inch rectangle. Cut into three 12 x 2 inch pieces and braid. Place in an 8 x 4 inch loaf pan. Cover with plastic wrap and let rise for 1 hour. 
  • Bake in a preheated 375°F oven for 20 minutes. Reduce heat to 350°F and bake for another 15 to 20 minutes. Serve slices with strawberry jam, if preferred.
Strawberry Jam
2 cups diced strawberries
½ cup sugar
  • Cook strawberries over medium-low heat until very soft, about 15 minutes. Add sugar and cook, stirring occasionally, for 25 minutes or until thick. Spoon into a jar that has been washed and dried in a 300°F oven for 15 minutes. Put lid on and keep in refrigerator. 

I read a tip on facebook on how to keep strawberries fresh longer and free from mold. Wash unhulled whole strawberries in a 10:1 cold water/white vinegar mixture. Towel dry and refrigerate. This really works!


Winnie said...

It looks absolutely beautiful!!
Super unique
I'm saving the recipe, as I'm planning to make it
Thank you for sharing this recipe

maiylah said...

thanks for the tip! would love to try making your jam (the bread is too complicated for me, lol)! bookmarked, again! :)

appreciate much your taking the time to share and link over at Food Friday, Ms. Oggi
enjoy the rest of the week!

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