Tuesday, April 17, 2012

Boysenberry Jam Swirl Loaf

I was invited to Easter Dinner at my friend's place on Easter holiday. I was stayed in Wellington with not much things to do. 

I got some bread ideas for the birthday party for my friend. They are Beer sourdough Grissini and Sour cream onion loaf. I put recipe last time. Then after that, before Easter Dinner with friends, I had to cook something for Easter Dinner.

I was completely relaxed during my 4days holiday. I couldn't make up my mind what to cook for that.
OK, of cause, I wanted bake bread. Savory or Sweet....I expected my friends was bringing dishes for dinner.
OK, Sweet bread as dessert. After that idea, I was thinking, thinking, thinking...with my shelf and the fridge. Because super markets were closed on Easter.

I got boysenberry jam, eggs, butter and milk in the fridge. I baked Boysenberry Jam Swirl Loaf. Looks good for the party or big meal.
The dough is sweet rich taste with butter, egg, milk and sugar like brioche. But I used less sugar because of Jam.

Boysenberry Jam Swirl Loaf
400g Bread Flour
30g Sugar
5g Salt
4g Instant Dried Yeast
40g Unsalted Butter (melted)
1 Egg + Milk = 220g

100g Jam
Egg wash (egg and milk)

1. In the mixer or bread machine, combine the all dough ingredients. Mix it 15 minute. It can be stretched a paper thin“windowpane.

2. Transfer the dough to a covered container and ferment at warm room temperature. 1 hour later, fold the dough and proof it another 30 minutes till it becomes double size more.
Prepare a loaf tin. Set the baking sheet on it.

3.  Pour the dough onto floured counter, then deflate it, knead briefly. Preshape it into a rough ball and let it rest, cover, for 20 minutes.

 Roll it over about 20 x 30cm with the rolling pin. Get the air out from the dough.
Apply jam on the dough. Make 1cm space on the top for sealing

Roll it over. Seal it tightly, then roll it and make it a cylinder.

Cut it off into half. But don't cut it all.

Braid it. Fold the end part. Place it into the loaf tin.

5. Place them at warm place (40℃) for 40 minutes until it becomes 1.5 size. And preheat oven at 190℃

6. Brush egg wash. Bake it at 190℃ for 10minutes. Reduce into 180℃ for 20minutes. 160℃ for 10minutes.

7. Cool it down on the wire rack. Take it out from the tin.

It is posted at Yeastspotting.

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