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.
While the dough is rising, prep the cinnamon filling.
Triple Berry Cinnamon Swirl Bread (#bakingbootcamp)
from Joy the Baker
makes one loaf in about 2 hours
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
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