Get the Recipe: Blueberry Swirl Bread
A delicious jam bread with a blueberry jam swirl (or use the jam flavour of your choice) running through a delicious yeast bread.
Ingredients
For the bread:
- 1/2 cup (125 ml) water, lukewarm, about 95° F.
- 1/2 cup + 1 Tablespoon (140 ml) buttermilk or milk, lukewarm, about 95° F.
- 2 1/4 teaspoons active dry or instant yeast
- 3 1/4-3 1/2 cups (400 g) bread or all-purpose flour, approximately
- 1 teaspoon fine salt, reduce slightly if using salted butter
- 2 1/2 Tablespoons white or brown sugar
- 2 Tablespoons unsalted butter, melted or vegetable oil
For the filling:
- 1/2 cups blueberry jam, approximately, not too runny is best or the jam flavour of your choice
- 1 teaspoon lemon zest, optional
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 for 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 a 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.
- 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 the 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 it 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 it over the top of the pan. Allow to rise until the 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 the bread has risen, remove the plastic wrap. Place in the 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 the bread is golden brown and sounds hollow when tapped. (Or about 200° F internal temperature when tested with a thermometer). Allow the bread to cool in the pan for 5 minutes, then run a knife around the edges and remove the bread from the loaf pan and cool on a cooling rack.
- Allow bread to cool completely before slicing.
If using all-purpose flour, you may need to add a bit more flour to the dough to reach the desired dough consistency.
If the shaping instructions here aren't clear, refer to the shaping photos above this Recipe Card.
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.
Serving: 1serving, Calories: 203kcal, Carbohydrates: 40g, Protein: 5g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 6mg, Sodium: 213mg, Potassium: 88mg, Fiber: 2g, Sugar: 10g, Vitamin A: 77IU, Vitamin C: 1mg, Calcium: 25mg, Iron: 2mg
Tried this recipe?If you enjoyed this recipe, please leave a star rating and comment. It helps others to find it!
