I like themonth of April a lot. Wether it´s spring or fall, like here, and even thoughsome places are still having snow, the nerve I know, the weather has changed.And leaving summer or winter behind is always welcome in my world.
My streetis wonderfully full of yellow leaves. And there´s a brightness from the risingsun in the morning that puts a smile on my face. And we´re on easter breakuntil Wednesday, so let´s just say I´m doing nothing but baking and puttingsome order in my house. So that you get the picture. Lazy days.
Breadbaking is what I anticipate for this mild season days, because the humidityis usually low, the days are starting to shorten and I´m planning how mynesting is going to be this winter.
Today wehave another Twelve Loaves edition, and Lora choose for it to be a berrymonth. All about baking bread, whether yeasted, quick, braids, rolls, scones,flatbreads with one berry or a mix of all of them.
I have beentaking advantage of fresh berries the whole summer with berry pancakes, a raspberry almond cake, a dark chocolate raspberry tart, a chocolate ice cream with cherry sauce to name a few. I even stocked my freezer withthem to get me through the colder months.
So today, Idecided to try an ingredient that I was curious about, dried strawberries.
I´musually very suspicious about dried and candied fruit that I don´t make athome. But well, drying strawberries is not in my horizon to make anytime soon.
They are sweet and nice to chew on, like a little soft candy. I even took apicture where all the seeds can be seen, fossil style. At least I´m confidentthey are real strawberries that havebeen dried out.
And whatbetter companion than cinnamon? A swirl of cinnamon and strawberries tobrighten up the morning toast. Perfect.
Thestrawberry flavor comes across subtly. Imagine you have a piece of cinnamonbread, slather it with strawberry jam, but then decide you want it plain, soyou scrape it off.
This breadis made to be toasted. And with a knob of butter melting on top, it becomes asplendid breakfast.
STRAWBERRY CINNAMON SWIRL BREAD
adaptedfrom How to Bake, by Nick Malgieri
1 cup wholewheat flour
½ cupinstant oats
2 Tbs honey
2 cup warmwater
1 Tbs dryyeast
1 Tbs salt
4 (about)cups bread flour
For thecinnamon filling:
2 Tbs sugar
3 Tbsbutter, melted
1 cup driedstrawberries
For the bread:
In a smallbowl mix ½ cup water with yeast. Let stand a few minutes until foamy.
In the bowlof a stand mixer, or a big bowl if making by hand, mix whole wheat flour, oats,1 cup bread flour and salt. Make a well in the center, add honey, remainingwater and yeast, and mix with a wooden spoon or spatula until very wellcombined.
With thedough hook, start mixing the dough at medium speed, adding the rest of thebread flour, ½ cup at a time, until the dough comes together. Knead for 6 or 7minutes, adding extra tablespoons of bread flour if needed. The dough needs toremain somewhat sticky but not wet; it will never be a tight ball.
Transfer toan oiled bowl, cover with plastic wrap and let rise until doubled in size,about 1 hour.
Transferthe dough to a lightly floured work surface.
Roll thedough into a rectangle, with a rolling pin or stretching it with your hands.Flour the surface as needed, but as little as possible.
Brush thecinnamon filling over the entire surface of the dough. Scatter the driedstrawberries on top of the dough. Roll as if you were making cinnamon rolls,and then cut into two equal pieces.
Place eachpiece in an oiled loaf pan, cover with plastic and let rise until doubled,about 1 hour.
About 20minutes before baking, preheat the oven to 400ºF / 200ºC.
Bake breadfor 25 minutes, lower the oven to 350ºF / 180ºC and keep on baking 10 to 15more minutes, until golden brown and bottom sounds hollow when tapped.
Coolcompletely on wire rack before slicing.
Can be keptfor a month in the freezer, well wrapped.
For thecinnamon filling:
Mix meltedbutter, sugar and cinnamon in a small bowl.
#TwelveLoaves April: BERRIES! .
Bake a bread, yeast or quick bread, loaf or individual. It´s all about incredible breads with berries.
Do you have a favorite berry bread? We would love to see it. Let’s get baking!
Look at what our very talented #TwelveLoaves bakers have created this April!
- Lemon Blueberry Bread by Alice at Hip Foodie Mom
- Yoghurt Scones With Cranberries by Rossella at Ma che ti sei mangiato
- Raspberry Quick Bread by Holly at A Baker’s House
- Mixed Berry Bread by Renee at Magnolia Days
- Raspberry Danish by Liz at That Skinny Chick Can Bake
- Berry Oatmeal Muffins by Roxana at Roxana’s Home Baking
- Strawberry Monkey Bread by Lora at Cake Duchess
- Berry Breakfast Bread by Dionne at Try Anything Once
- Strawberry Scones by Karen at Karen’s Kitchen Stories
We would love to have you join our #TwelveLoaves group; it’s easy!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts.
Please make sure that your Bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this April, 2013 posted on your blog by April 30, 2013.