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Strawberry Cinnamon Swirl Bread

  • Author: Paula Montenegro
  • Prep Time: 130
  • Cook Time: 40
  • Total Time: 2 hours 50 minutes
  • Yield: 1 loaf 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: International

Description

A beautiful cinnamon bread with dried strawberries inside!


Ingredients

Scale

For the bread:

  • 1 cup whole wheat flour
  • ½ cup instant oats
  • 2 Tbs honey
  • 2 cup warm water
  • 1 Tbs dry yeast
  • 1 Tbs salt
  • 4 about cups bread flour

For the cinnamon filling:

  • 1 teaspoon cinnamon
  • 2 Tbs sugar
  • 3 Tbs butter (melted)
  • 1 cup dried strawberries

Instructions

For the bread:

  1. In a small bowl mix ½ cup water with yeast. Let stand a few minutes until foamy.
  2. In the bowl of 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, remaining water, and yeast, and mix with a wooden spoon or spatula until very well combined.
  3. With the dough hook, start mixing the dough at medium speed, adding the rest of the bread flour, ½ cup at a time, until the dough comes together. Knead for 6 or 7 minutes, adding extra tablespoons of bread flour if needed. The dough needs to remain somewhat sticky but not wet; it will never be a tight ball.
  4. Transfer to an oiled bowl, cover with plastic wrap, and let rise until doubled in size, about 1 hour.
  5. Transfer the dough to a lightly floured work surface.
  6. Roll the dough into a rectangle, with a rolling pin or stretching it with your hands. Flour the surface as needed, but as little as possible.
  7. Brush the cinnamon filling over the entire surface of the dough. Scatter the dried strawberries on top of the dough. Roll as if you were making cinnamon rolls, and then cut into two equal pieces.
  8. Place each piece in an oiled loaf pan, cover with plastic and let rise until doubled, about 1 hour.
  9. About 20 minutes before baking, preheat the oven to 400ºF / 200ºC.
  10. Bake bread for 25 minutes, lower the oven to 350ºF / 180ºC and keep on baking 10 to 15 more minutes until golden brown and the bottom sounds hollow when tapped.
  11. Cool completely on a wire rack before slicing.
  12. Can be kept for a month in the freezer, well wrapped.

For the cinnamon filling:

  1. Mix melted butter, sugar, and cinnamon in a small bowl.

Notes

For freezing the bread, I recommend slicing it first.

Keywords: strawberry cinnamon bread