* Exported from MasterCook *
Bread, Joy's Triple Berry Cinnamon Swirl
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bread Fruit
Amount Measure Ingredient -- Preparation Method
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dough:
2 1/4 teaspoons active dry yeast -- or instant yeast
1 tablespoon sugar
3/4 cup lukewarm milk
1 large egg yolk
2 tablespoons unsalted butter -- melted
2 1/4 cups unbleached all-purpose flour
1/2 teaspoon salt
filling:
1/4 cup soft unsalted butter -- (4T)
1/4 cup sugar
1 tablespoon Vietnamese cinnamon
2 cups fresh berries -- (sliced fresh
strawberries, fresh raspberries, fresh blueberries)
1 large egg -- beaten, for topping
Hands-on time: 20 mins. to 30 mins.
Baking time: 25 mins. to 35 mins.
Total time: 2 hrs 35 mins. to 2 hrs 55 mins.
To make the dough: Combine the yeast and sugar in a medium bowl.
Whisk in the milk, egg yolk, and butter. Allow the mixture to rest
for 5 minutes; it should foam and froth.
Whisk together the flour and salt in a large bowl.
Add the milk mixture, and mix and knead until the dough pulls away
from the edges of the bowl.
Continue to knead; by hand or mixer until the dough is smooth and
soft, though not too sticky. Shape the dough into a ball, place it in
a lightly greased bowl, cover it, and let it rest/rise for 30 minutes
to an hour. While the dough is resting, make the filling.
To make the filling: Mix together the butter, sugar, and cinnamon.
To assemble the bread: Grease a 10" monkey bread pan or tube pan.
Gently deflate the dough, then place it on a lightly greased surface
and roll it into a rectangle about 18"x 12".
Spread the filling evenly on top, leaving a clean 1" border around
the edges. Top with the berries.
Starting with a long edge, roll the dough into a fairly tight log;
it'll be a bit lumpy because of the berries. Some of the berries will
spill out; that's OK, simply set them aside to sprinkle on top once
the loaf is in the pan.
Cut the log in half lengthwise, leaving 1" of one end uncut. Starting
at the uncut end, twist the two pieces together to form a log,
pressing the ends of the two pieces together to seal. Shape the log
into a ring, pressing the ends together to seal.
Transfer the loaf to the pan, cover, and let it rise for 45 minutes,
until it's puffy. While the loaf is rising, preheat the oven to 375F
Brush the loaf with the beaten egg. Bake it for 25 to 35 minutes,
until it's golden brown and bubbling.
Remove the loaf from the oven, and after about 10 minutes carefully
transfer it to a rack. Cool it for about 30 minutes before serving.
Yield: one 10" loaf.
tips from our bakers:
To mix and knead the dough in a bread machine: Pour the wet
ingredients into the bucket of your bread machine. Add the flour and
salt, then program the machine for dough or manual. You can let the
dough rise in the bread machine; just remember to check on it 45
minutes into its rest period. It will likely double before the full
hour's rest.
Because we're partial to a lighter-textured bread, we chose to add a
second rest after we'd shaped the loaf. Joy's original recipe,
without the second rest, makes an equally tasty loaf with a bit
heartier texture, as well as the added benefit of being ready to
serve in a shorter amount of time. For this version, shape your
bread, and put it straight into a preheated 375F oven.
Joy bakes her bread in a cast iron skillet, but feel free to use a
tube pan or monkey bread pan, which allows the bread to bake
uniformly while also capturing the berry juices.
Description:
"The tender, rich bread is swirled with a buttery cinnamon
filling and sweet, fresh berries that create, as Joy puts it, "a
perfectly decadent breakfast treat.""
Source:
"kingarthurflour.com"
S(Internet Address):
"http://www.kingarthurflour.com/recipes/joys-triple-berry-cinnamon-swirl-bread";
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Per Serving (excluding unknown items): 227 Calories; 9g Fat (35.4%
calories from fat); 5g Protein; 32g Carbohydrate; 2g Dietary Fiber;
64mg Cholesterol; 126mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.