Strawberry Jam Bread
This Strawberry Jam Bread is a delicious treat, that is perfect as toast or sliced by itself!
Equipment
- Stand Mixer with dough attachment
- Measuring cups and spoons
- Spatula
- Large mixing bowl
- 8.5 x 4.5 loaf pan
Ingredients
- ⅔ Cup Warm water 95-100 degrees F.
- 1 1/2 Tbsp Turbinado sugar
- 1 Medium Egg
- ½ tsp Vinegar
- 1 Tbsp Coconut oil melted and cooled slightly
- ¾ tsp Fine sea salt
- 1 ½ Cups Unbleached all-purpose flour
- ¾ Cup Whole wheat flour
- 2 Tbsp Natural strawberry jam
Instructions
- To activate the yeast, combine warm water, Turbinado sugar, and yeast in stand mixer bowl. Cover with a clean kitchen towel for 5 minutes. The yeast should be bubbling at this point.
- Add the egg, oil, vinegar, salt, all-purpose flour, and whole wheat flour to the mixer. Combine with a spatula briefly.
- Attach your dough hook, and turn on the mixer to a medium speed. Knead the dough for 6 minutes. It should be soft but not sticky at this point.
- Grease a large bowl with baking spray or canola oil. Transfer the dough from the mixer to the greased bowl.
- Place a clean kitchen towel or plastic wrap over the bowl, and let it proof for 1 hour in a warm place, or until doubled in size.
- Grease an 8.5×4.5 loaf pan with baking spray.
- Spray a large amount of baking spray in a 12×10 on your counter. Now place the risen dough in the middle of this section. Take a rolling pin and spray that too. Start rolling out the dough about 10 inches in width and 12 inches in length.
- Evenly spread the jam across the flattened dough. Leave a 1/2 inch border, so it does not spill out when baking. Now roll it up width-wise. Pinch the seam together and tuck in the sides.
- Place the dough loaf into the baking tin and cover with a kitchen towel or plastic wrap. Let it proof for 45 minutes, or until it rises a 1/2 inch above the sides
- Preheat the oven to 350 degrees F.
- Bake the loaf in the preheated oven for 25 minutes, or until the top is golden and it sounds hollow when you tap it.
- Let the bread cool in the pan for 10 minutes, then remove it and place it on a wire rack or large plate to finish cooling.
Notes
- If you're kneading the dough by hand it will take closer to 10 minutes rather than 6.
- After baking for 25 minutes, tap the top of the loaf to check to see if it's hollow and that it's golden. It may need 2-5 more minutes, depending on your oven temperature.
- Store the bread wrapped in aluminum foil or plastic wrap at room temperature for up to 5 days.
- For freezing the bread, wrap it in aluminum foil and place it in two ziplock freezer bags. Place in the freezer and keep it for up to 3 months. Defrost at room temperature when you're ready to eat it.
