1/2cup + 1 Tablespoon(140ml)buttermilk or milk, lukewarm, about 95° F.
2 1/4teaspoonsActive Dry or Instant yeast, not quick or rapid rise yeast
3 1/4cups(400g)unbleached bread or all-purpose flour, approximately
1teaspoonfine salt, reduce slightly if using salted butter
2 1/2Tablespoonwhite or brown sugar
2Tablespoonsunsalted butter, melted or vegetable oil
For the filling:
1/2cupsblueberry jam, approximately, not too runny is best or the jam flavour of your choice
1teaspoonlemon zest, optional
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Instructions
In a large bowl or the bowl of a stand mixer fitted with a kneading hook, add the lukewarm water, the yeast and a pinch of sugar. Stir and let stand a few minutes. To the yeast mixture, add 2 cups of the flour, salt and sugar. Mix to combine. Add the lukewarm milk and melted butter or oil. Mix to combine.
Begin adding the remaining flour, 1/4 cup at a time to start and then in smaller increments, kneading between additions, until you have a soft and smooth dough that is moist, but not sticky, that cleans the bowl and wraps the kneading hook. Remove dough to floured work surface and knead briefly. Form into a ball and place into a greased bowl. Cover with plastic wrap and allow to rise until doubled, about 45-60 minutes.
Prepare an 8 1/2 x 4 1/2-inch metal loaf pan by greasing or spraying with cooking spray. Set aside.
Remove dough to a floured surface. Roll into a rectangle, approximately 16 inches long by 8 inches wide. Spread your jam over the surface, leaving a 1/2-inch margin on the longest sides. Sprinkle with lemon zest, if using. Starting with the long side, roll the dough jelly-roll style until you reach the end. Pinch seams and ends together.
*If the shaping instructions here aren't clear, refer to the shaping photos above this Recipe Card.
Using a sharp knife, cut down the centre of the roll lengthwise from one end to the other. Rotate the pieces so the cut side is up and carefully place the two pieces side by side. Pinch together the two pieces of dough at end furthest away from you. Twist the two pieces together, by lifting one piece over the other and then repeating a couple of times. Pinch together the end closest to you after twisting. Take the pinched end closest to you and rotate it up beside the pinched end furthest from you, making a narrow "U" shape. Take the right side piece and twist it together a bit with the left side piece, pinching the far ends all together.
Carefully lift the loaf and place into the prepared pan (a bench scraper under the loaf works well for this). Spray a piece of plastic wrap with cooking spray and place over top of pan. Allow to rise until dough has risen about an inch above the pan in the middle of the pan, about 30-40 minutes.
Pre-heat oven to 350° F (regular bake/not fan-assisted)
Once bread has risen, remove plastic wrap. Place into preheated oven and bake for 30 minutes. Check at 30 minutes and rotate the pan front to back. If the bread is already well browned, cover loosely with a piece of aluminum foil and bake an additional 10-15 minutes, until bread is golden brown and sounds hollow when tapped. (Or about 200° F. internal temperature when tested with a thermometer). Allow bread to cool in the pan for 5 minutes, then run a knife around the edges and remove bread, remove from loaf pan and cool on a cooling rack.
Allow bread to cool completely before slicing.
Notes
Be sure to read the information above this Recipe Card, for more tips on making this bread, including step-by-step photos of shaping this bread.