Plum Jam and Raisin Swirl Bread

Mystery ingredient time!

Today’s mystery ingredient is the delicious Anathoth Plum Jam. I originally planned to create a Louise Cake Tart using the jam but I lacked a loose bottom tart tin so I thought I might save that recipe for when I eventually get around to buying some new tart tins.

Instead I decided to have a go at creating a bread swirl. I’ve seen bread swirls a lot on Pinterest and they look very intricate and detailed even though they appear to very easy create and very pretty to look at. In saying that however, Pinterest is known for having pins which are not an accurate representation of what would happen if you actually followed the instructions. There are many BuzzFeed articles which document attempts by Pinterest users to recreate ideas they have seen on the social networking site and the spectacular failures that result.

I can safely say that bread swirls are not one of these Pinterest fails. I was pleasantly surprised with how easy it was to make this swirl. I would also recommend playing around with the filling. I used plum jam and raisins, but you could use a whole range of different things – fresh fruit, spices, caramel, chocolate or even something savoury like cheese.

I used the recipe from Joy the Baker as part of her Baking Bootcamp, but I think any enriched dough would work fine. Instead of berries and cinnamon I used jam and raisins.

I also learnt two things when making this bread which I would like to share.

When I first pulled it out of the oven, the centre of this bread was a little undercooked and I had to put it back into the oven for ten more minutes. This happened because:

Once I had threaded the dough I didn’t let the it prove in the cake tin.

If I had done so, the dough would have more air bubbles. This would have created a lighter, airier dough and would have been less dense in the centre thus ensuring a consistent bake.

My oven is hotter than what the temperature reads.

I believe that this is the main reason. Because it was too hot, the bread cooked too fast on the outside. Cover the bread in foil and keep cooking if you find yourself in this situation.

 

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