Braided Strawberry Bread

Today is a special day for K and me: 3 years of being married! It’s also our last wedding anniversary without a baby. Dun dun dun… In honor of the special occasion, I am sharing a recipe I would never have bothered with if I wasn’t married to K. He loves fruit treats. He said this treat should be called strawberry bread pudding because it does get nice and soft, but still remains bread-like. It didn’t last very long because it can work as an afternoon snack or for breakfast.

You can use other berries. I am thinking of trying it again with something completely different like peaches and blueberries together. I’m not sure how the peaches will do, but it sounds like it has potential.

Make sure you have some super ripe strawberries ready to go.

You should keep the fruit evenly sized for the most even distribution.

This is the last post of the week, so enjoy your July 4th (if you celebrate)! I’m still uncertain of our plans…hopefully we can make it to the park near our house to check out the fireworks this year.

Directions for Braided Strawberry Bread

Adapted from Joy the Baker

Bread

• 2.5 teaspoons active dry yeast
• 1 Tablespoon granulated sugar
• ¾ cup milk, lukewarm
• 1 egg, separated
• 2 Tablespoons butter, melted and slightly cooled
• 2.25 cups flour
• ½ teaspoon salt
• Oil for greasing the bowl

In a medium bowl, stir the yeast with the sugar.

Stir in the milk, then stir in the egg yolk and melted butter.

 

Let rest for 5 minutes while it foams.

Meanwhile, in a large bowl whisk together the flour and salt.

Stir the milk mixture into the flour mixture.

 

Once a rough dough forms, knead it until a smooth ball forms (this will take about 10 minutes).

Place the ball in a greased bowl and cover. Let it rest in a warm place for about 1 hour (it will double in size).

Filling

• ¼ cup (4 Tablespoons) butter, softened
• 3 Tablespoons granulated sugar
• 2 Tablespoons ground cinnamon
• 2 cups sliced strawberries
• Oil

When the dough is almost ready, preheat the oven to 375 degrees and prepare a cast-iron skillet (about 10 inches in size) with some oil. Stir together the butter, sugar, and cinnamon.

Knead the dough, then use a rolling pin to roll it out into a rectangle about 18 x 12 inches.

Spread the cinnamon mixture evenly on top of the dough, leaving a small border around the edges.

Sprinkle the berries on top.

Roll the bread, using the long side.

Cut the roll in half, longways, but don’t cut all the way apart. Leave about 1-2 inches still attached.

Braid with the two pieces as best as you can. Press the bottom to seal, then bring the two edges together and seal.

Place the braid in the cast-iron skillet, then brush with the egg white you had not used earlier.

Bake for 20-25 minutes until golden brown and bubbly.  Allow to cool some before slicing.

Directions for Braided Strawberry Bread (without pictures)

Adapted from Joy the Baker

Bread

• 2.5 teaspoons active dry yeast
• 1 Tablespoon granulated sugar
• ¾ cup milk, lukewarm
• 1 egg, separated
• 2 Tablespoons butter, melted and slightly cooled
• 2.25 cups flour
• ½ teaspoon salt
• Oil for greasing the bowl

In a medium bowl, stir the yeast with the sugar. Stir in the milk, then stir in the egg yolk and melted butter. Let rest for 5 minutes while it foams.

Meanwhile, in a large bowl whisk together the flour and salt. Stir the milk mixture into the flour mixture. Once a rough dough forms, knead it until a smooth ball forms (this will take about 10 minutes). Place the ball in a greased bowl and cover. Let it rest in a warm place for about 1 hour (it will double in size).

Filling

• ¼ cup (4 Tablespoons) butter, softened
• 3 Tablespoons granulated sugar
• 2 Tablespoons ground cinnamon
• 2 cups sliced strawberries
• Oil

When the dough is almost ready, preheat the oven to 375 degrees and prepare a cast-iron skillet (about 10 inches in size) with some oil. Stir together the butter, sugar, and cinnamon.

Knead the dough, then use a rolling pin to roll it out into a rectangle about 18 x 12 inches. Spread the cinnamon mixture evenly on top of the dough, leaving a small border around the edges. Sprinkle the berries on top.

Roll the bread, using the long side. Cut the roll in half, longways, but don’t cut all the way apart. Leave about 1-2 inches still attached. Braid with the two pieces as best as you can. Press the bottom to seal, then bring the two edges together and seal. Place the braid in the cast-iron skillet, then brush with the egg white you had not used earlier. Bake for 20-25 minutes until golden brown and bubbly.  Allow to cool some before slicing.