Triple Berry Cinnamon Swirl Bread (#bakingbootcamp)
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I’ve decided to participate in the #BakingBootcamp challenge by King Arthur Flour and Joy the Baker, and this triple berry cinnamon swirl bread is the first of 4 recipes for the challenge.
I have a fair amount of knowledge when it comes to yeast breads, but I made a couple of really stupid mistakes with this recipe, and instead of a pretty braided loaf I ended up with something that resembles Sloth from the Goonies #heyyouguyyyyys.
Mistake 1: I didn’t measure my berries. I just wanted to use up all the berries I had around… and they looked so pretty when I put them on top of the dough, but it ended up being too much filling and messing up the braid. Womp. Don’t do that.
Mistake 2: I used a spring form pan, and thought a sheet of buttered parchment would be enough to catch any berry juice that may seep out, but how completely wrong I was. Half way through baking, I started to see smoke coming from the oven because the juice from the berries was seeping out of the pan and burning at the bottom of my oven. I had to remove the bread, clean up the mess, re-heat the oven and pop the bread back in, hence it’s “Sloth-from-Goonies-esque” looking appearance. Womp. If you use a spring form pan, bake on top of a sheet pan or completely cover the bottom in foil (I did both after taking it out of the oven the first time). Sigh.
If you are inexperienced when it comes to baking yeast breads, this is a great starter recipe, especially because it doesn’t require a stand mixer or any other special equipment – just a bunch of bowls and some elbow grease. It may not have come out as pretty as I was hoping for, but it tasted delicious! And that’s really all that matters, right? Right.
You’ll need flour, milk, sugar, salt, berries, butter, eggs, yeast and cinnamon.
In a medium bowl, add yeast, sugar, melted butter and an egg yolk to the lukewarm milk. Let sit until the yeast “blooms” and the mixture is foamy, about 5 minutes.
In a large bowl, combine the flour and sugar. Add in the yeast + milk mixture.
Stir the mixture until the dough begins to pull away from the sides of the bowl.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes.
Top: after 5 minutes of kneading.
Bottom: after 10 minutes of kneading – a much smoother and elastic-y ball of dough.
Give the dough a light coating of olive oil and place in a large bowl, covered, to rise until doubled, about 1 hour.
While the dough is rising, prep the cinnamon filling.
In a small bowl, combine softened butter, sugar, and cinnamon. Set aside.
The bread has risen. #praiseHim
Place the dough on a lightly floured surface and give it a couple of kneads.
Roll the dough into a rectangle, about 18″x12″. Spread with the cinnamon butter, leaving a clean 1″ border around the perimeter of the dough.
Top with berries. I used a combination of blueberries, raspberries and blackberries but you can use whatever mix you like. Cut any large berries in half.
Begin to jelly roll the dough, starting from the longest side.
Pinch the seams and tuck the edges under.
Leaving the top 1″ of the roll intact, cut the roll lengthwise down the middle.
Flip the cut sides upward. This is the point when I realized my ovezealous berry-filling could be an issue. Whoops!
To braid the roll, gently lift the left side of the roll over the right, moving the right side over to the left. Repeat down the length of the roll
…like this!
Bring the ends of the roll together…
Tuck the ends together to make a circle and place in a well buttered 10″ round baking pan.
Brush the dough with a beaten egg.
Note: If you’re using a spring form pan, cover the bottom of the pan with foil to catch any leaks from the berry juice. Bake for 20-25 minutes at 375F.
See? What did I tell you? It looks like Sloth from the Goonies. This is also a lesson in knowing your angles…
…this angle is much less Sloth-y. FYI, this also applies to your selfies. #knowyourangles
I love how “jammy” the berries get after baking!
I mean, c’mon.
Triple Berry Cinnamon Swirl Bread (#bakingbootcamp)
from Joy the Baker
makes one loaf in about 2 hours
Ingredients
for the dough:
2 1/4 teaspoons active dry yeast
1 tablespoon granulated sugar
3/4 cup whole milk, warmed to a warm lukewarm
1 large egg yolk
2 tablespoons unsalted butter, melted
2 1/4 cups King Arthur All-Purpose Flour
1/2 teaspoon salt
a bit of olive oil for greasing the bowl
for the filling:
1/4 cup unsalted butter, room temperature
1/4 cup granulated sugar
3 teaspoons ground cinnamon
2 cups fresh berries (fresh strawberries, fresh raspberries, fresh blueberries, blackberries, etc)
1 large egg, beaten for egg wash
Directions
In a medium bowl, combine lukewarm milk, yeast, sugar, melted butter and egg yolk. Whisk until combined and let the yeast “bloom”, about 5 minutes. The mixture should be foamy.
In a large bowl, combine the flour and salt. Whisk to combine. Pour the milk and yeast mixture over the flour and stir to combine. Once the dough begins to pull away from the sides of the bowl, place on a lightly floured counter and knead for about 10 minutes, until dough is smooth and elastic.
Shape dough into a ball, lightly coat with olive oil and place in a large bowl. Cover the bowl and let rise in a warm spot until doubled, about 1 hour.
While the dough is rising, prepare the filling by combining the butter, sugar and cinnamon. Set aside. Butter a 10″ round baking dish well and set aside. If you’re using a spring form pan, cover the bottom with foil to catch any potential leaks from the berry juice. Heed my warning, folks.
After the dough rises, preheat the oven to 375F. Turn the dough out onto a lightly floured surface and knead a couple of times. Using a rolling pin, roll the dough out into a rectangle, about 18×12 inches. Spoon the cinnamon filling over the top, spreading evenly and leaving a clean, 1-inch border around the edges. Add the berries on top of the cinnamon filling.
Begin to jellyroll the dough, starting at the longest side. The dough will be pretty lumpy because of the berries. Pinch the seam together and tuck the edges under. Using a sharp knife, cut the roll in half lengthwise, leaving about 1″ at the top of the roll uncut. Flip the cut edges up and begin to braid the two halves together by gently lifting the left side over top of the right. Repeat down the length of the roll. Press the seam together. Join the two ends of the roll to create a circle of dough and pinch the ends together where they meet.
Using both hands, quickly transfer the dough ring to the prepared baking dish. Brush the dough with the beaten egg. Bake for 20-25 minutes, until golden brown and berries are bubbling. Allow to cool for 30 minutes before slicing.
Prep Time: 1 hour, 35 minutes
Cook Time: 25 minutes
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