Sometimes I wonder why it takes me forever to choose certain recipes. I make up my mind just to change it a minute later. So complicated.
Just for a change, the same thing happened while I was trying to decide what to bake for this “Waiter there’s something in my… bread”, hosted by Spittoon Extra.
In the last minute before leaving the office yesterday I picked a recipe from this site. And I was so pleased with the results I’m already planning to bake this bread again – simply delicious.
The dough is so soft and tender you won’t believe it. I feel like trying it with a number of different jams, even though raspberry is my favorite.
Berry Twist Bread
Dough:
120ml (½ cup) warm milk – I used
80ml (1/3 cup) warm water
7g (¼-ounce package) active dry yeast
420 to 490g (3 to 3 ½ cups) all-purpose flour – I used 430g
50g (¼ cup) sugar
57g (¼ cup) butter, melted
1 egg
1 1/8 teapoons salt
2 tablespoons seedless raspberry jam – I used 3 tablespoon. I couldn’t find any so I sieved the one I had. Some of the seeds remained.
Glaze:
90g (¾ cup) icing sugar
1 to 2 tablespoons orange juice – I used 1 ½
1 teaspoon freshly grated orange peel, if desired – I was short on time, so I skipped this
Combine warm milk and water in large bowl; add yeast. Stir to dissolve. Stir in 385g (2 ¾ cups) flour, sugar, butter, egg and 1 teaspoon salt until soft dough forms.
Turn dough out onto lightly floured surface. Knead dough, adding additional flour 1 tablespoon at a time, if necessary, until dough is smooth (5 to 10 minutes). Place dough into greased bowl; turn greased-side up. Cover; let rise until double in size (45 to 60 minutes).
Knead dough on lightly floured surface (30 seconds). Cover; let rest 10 minutes.
Roll dough into 37x25cm (15x10-inch) rectangle. Combine jam and 1/8 teaspoon salt in small bowl. Spread dough with jam mixture to within ½ inch of edge. Roll up, beginning with 37cm (15-inch) side. Place onto large greased baking sheet. Form into circle; pinch ends to seal. Cut ¾ the way through dough every 1 ½ inches on outside edge with kitchen shears or serrated knife. Twist each section of dough, turning it on side to form ring – I had trouble here. :S
Cover; let rise until double in size (30 to 45 minutes).
Preheat oven to 175ºC/350°F. Bake for 20 to 30 minutes or until golden brown. Remove from pan; cool completely on wire rack – even though the recipe didn’t call for it, I brushed the bread with milk before baking it.
Meanwhile, combine powdered sugar, 1 tablespoon orange juice and orange peel, if desired, in small bowl. Add enough additional orange juice for desired glazing consistency. Drizzle over cooled bread.
Serves 16
