Swirled Strawberry Bread
Indulge in the sweet, homemade charm of Swirled Strawberry Bread, a visually stunning and delightfully flavorful treat that combines the soft, airy texture of freshly baked bread with the fruity sweetness of strawberry jam. This recipe features a beautifully twisted swirl that not only adds a touch of elegance but also ensures an even distribution of jam in every bite. Perfect for breakfast, brunch, or a snack, this bread is as versatile as it is delicious. The optional powdered sugar glaze adds a glossy, sweet finish for those craving an extra layer of indulgence. With easy-to-follow steps, simple pantry staples, and a rise time that lets the dough develop its signature fluffiness, this bread is sure to become a family favorite. Serve it warm for a comforting treat, or enjoy it as a sweet centerpiece at your next gathering!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.5 cup Granulated sugar
- 2.25 teaspoons Instant yeast
- 1 teaspoon Salt
- 1 cup Milk
- 4 tablespoons Unsalted butter
- 1 large Egg
- 0.75 cup Strawberry jam
- 0.5 cup Powdered sugar (optional for glaze)
- 1 tablespoon Milk (optional for glaze)
Instructions
In a large mixing bowl, combine 2 3/4 cups of flour, granulated sugar, instant yeast, and salt. Mix until evenly distributed.
In a small saucepan, warm the milk and butter over low heat until the butter is melted. Remove from heat and let cool to lukewarm, about 110°F.
Add the lukewarm milk mixture and egg to the dry ingredients. Stir until the dough starts to come together.
Transfer the dough to a floured surface and knead for about 8-10 minutes, gradually incorporating the remaining flour until the dough is smooth and elastic. You may not need all the flour.
Place the dough in a lightly greased bowl, cover with plastic wrap or a kitchen towel, and allow it to rise in a warm spot for about 1 hour, or until doubled in size.
Once risen, punch down the dough to release air. Roll it out on a floured surface into a 9x15-inch rectangle.
Spread the strawberry jam evenly over the surface of the dough, leaving a 1/2-inch border around the edges.
Starting from the longer side, tightly roll the dough into a log. Pinch the seam to seal.
Using a sharp knife, slice the log lengthwise down the middle to expose the swirled interior. Twist the two halves together, keeping the cut sides facing up.
Place the twisted dough into a greased 9x5-inch loaf pan. Cover loosely and let it rise again for about 30 minutes, or until puffy.
Meanwhile, preheat the oven to 350°F (175°C).
Bake the bread for 30-35 minutes, or until golden brown and an inserted skewer comes out mostly clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Optional: For a glaze, whisk powdered sugar and milk together until smooth. Drizzle over the cooled bread before serving.
Nutrition Facts
Calories |
3136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 2587 mg | 112% | |
| Total Carbohydrate | 579.3 g | 211% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 283.9 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 414 mg | 32% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 952 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
