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» Pale Yellow

Cream together butter and sugar until pale yellow.

Berry Swirl Bread

Tracy Byrne

berry swirl bread | Pale YellowI wanted to call this hot mess bread because I left the dough to rise on the stove and it got a little cooked and super fluffy.  So when I tried to roll it out, it was practically melting under the rolling pin.  I slapped the filling inside, breaded, and put in the pan.  I had serious doubts the bread would turn out and seriously considered this a baking fail.berry swirl bread | Pale YellowBut I pulled it out of the oven, let it cool and wouldn't you know it - delicious!  The bread was soft and tender and super flavorful.  The berries, chocolate, and cinnamon added interest and moisture.  This was a great treat for breakfast while my mom and aunts were town.  It was super easy to keep wrapped up and everyone could help themselves at breakfast.  It also made a delicious late night snack! berry swirl bread | Pale YellowTwo Years Ago - Chocolate Cream Cheese Cupcakes

Print the Recipe!

Berry Swirl Bread Adapted from Joy the Baker Yield - 8-12 servings

Bread 2 1/4 teaspoons active dry yeast (1 packet) 1 tablespoon sugar 3/4 cup whole milk, lukewarm 1 egg yolk 2 tablespoons unsalted butter, melted 2 1/4 cups flour 1/2 teaspoon salt olive oil to grease the bowl

Filling 1/4 cup (4 tablespoons) unsalted butter, room temperature 1/4 cup sugar 3 teaspoons cinnamon 2 cups fresh berries (I used strawberries, blackberries, and raspberries) 1/2 cup chocolate chips 1 egg

  1. Bread - Stir together the yeast and the sugar.  Warm the milk and melt the butter to a lukewarm temperature.  Mix in the egg yolk.  Stir into the yeast and sugar.  Set aside to become frothy and foamy.  Allow to rest for about 5 minutes
  2. Stir in the flour and salt until the dough pulls away from the bowl.  The dough will be sticky.
  3. Turn out onto a floured surface and knead for ten minutes.  Grease the bowl with olive oil and place the dough inside.  Cover and allow to double in size, about one hour.
  4. Filling - Preheat the oven to 375˚F.  Grease and flour a cast iron pan or 10-inch spring form pan.
  5. Mix together the butter, sugar, and cinnamon.  Clean and chop the berries, set aside.
  6. On a floured surface roll the dough into a 12x18” rectangle.  Spread the cinnamon-butter mixture evenly over the dough.
  7. Sprinkle the berries and chocolate chips over the filling.
  8. Along the long end of the dough, roll up into a cylinder.  Make sure the seam side is one the bottom.  With a sharp knife, cut the dough in half, leaving 1-inch connected at the top.
  9. Cross the two halves over one another making sure the cut end is facing the top.  Twist the bread into a circle and tuck the cut ends under.
  10. Carefully add the bread to the prepared pan and bake for 25-30 minutes or until set.
  11. Let cool on a wire rack and dust with powdered sugar.berry swirl bread | Pale Yellow