Strawberry Swirl Bread

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!