* Exported from MasterCook *
Bread, Strawberry Swirl No-knead Brioche
Recipe By : King Arthur Flour
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Hand Made
Low Fat Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
390 g All-Purpose Flour -- (3 1/4C)
1 1/2 teaspoons kosher salt -- or 1 teaspoon table salt
35 g granulated sugar -- (3 T)
2 teaspoons active dry Yeast -- or instant yeast
43 g unsalted butter -- melted (3 T)
227 g lukewarm water -- (1C)
57 g whole milk -- (3/4C)
1 large egg
FILLING:
255 g strawberry jam -- (3/4C)
EGG WASH:
1 egg -- beaten with
1 tablespoon water
Tender, buttery, and slightly sweet, this easy-to-make loaf comes to
us courtesy of Alexandra Stafford's cookbook, Bread Toast Crumbs. It
looks (and tastes!) like it came from a high-end bakery case.
Prep: 25 min
BAKE: 45 mins. to 50 mins.
TOTAL: 3 hrs 58 mins.
To make the dough: In a large bowl, whisk together the flour, salt,
sugar, and yeast. In a separate large bowl, combine the melted
butter, water, and milk. Add the egg and whisk to combine. Pour the
wet ingredients into the dry and mix until combined - the dough will
be wet and sticky. Cover the bowl with a tea towel or plastic wrap
and let the dough rise in a warm spot for 1 1/2 to 2 hours, until
doubled in bulk.
To assemble: When the dough has risen, use a dough scraper or two
forks to pull the dough from the edges of the bowl and press it down
into the center, turning the bowl as you go until you've gone all the
way around. Divide the dough in half and form each half into a 6"
round. Let the dough rest for 20 minutes without touching it.
Place a rack in the center of the oven and preheat it to 375°F.
Generously sprinkle your work surface with flour. Grease a 9" x 5" loaf pan.
Transfer one dough ball to the work surface and gently stretch it
from the center out into an 8" x 11" oval or rectangle.
Spread half of the jam over the rectangle. Starting from one short
end of the oval/rectangle, roll the dough tightly into a coil. Repeat
with the second round. Lay one rolled coil over the other to make a
plus sign. Twist the ends around each other to create a spiral.
Transfer the spiral to the prepared pan. Brush the top with egg wash;
don't cover the pan.
Let the dough rise in a warm, draft-free spot for 15 to 20 minutes,
until it's crested the rim of the pan.
Bake the bread for 45 minutes, until the top is golden brown and firm
to the touch. Remove it from the oven and turn it out onto a cooling
rack. Let it cool for 20 minutes before slicing.
Store bread, well wrapped, at room temperature for several days;
freeze for longer storage.
S(Internet address):
"<https://www.kingarthurflour.com/recipes/strawberry-swirl-no-knead-brioche-recipe>"
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 168 Calories; 3g Fat (17.0%
calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber;
33mg Cholesterol; 195mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.
NOTES : 2018 - 0522