STRAWBERRY SWIRL BREAD
Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, granulated sugar, and yeast. Let stand until foamy, about 10 minutes. Add 1 cup flour, beating at low speed to combine. Add melted butter and 1⁄2 cup flour, beating until combined. Add eggs, beating to combine. Gradually add salt and remaining 11⁄2 cups flour, beating until a soft dough forms. Spray a large bowl with cooking spray. Place dough in bowl, turning to coat top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour. Spray a 10-inch cast-iron skillet with cooking spray. On a lightly floured surface, roll dough into an 18x16-inch rectangle. Spread with preserves, leaving a 1⁄2 inch border. Sprinkle generously with strawberries. Starting at one long side, roll up dough, jelly roll style, pressing seam to seal. Place seam side down on a cutting board, and cut in half lengthwise, pinching top to seal. Carefully twist dough pieces around each other, and place in prepared pan, cut side up, tucking end underneath. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes. Preheat oven to 350°. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes (loosely cover with foil to prevent excess browning, if necessary). Let cool completely. In a small bowl, whisk together confectioners' sugar and cream until smooth. Drizzle over cooled bread.
NEAPOLITAN SWIRL BREAD
Indulgent buttery brioche gets a Neapolitan treatment. We divided the dough into three portions and kneaded in the flavors of strawberry, vanilla and chocolate, then stacked and rolled the portions to create a mesmerizing swirl with a trio of flavors in every bite. Enjoy it as is or with a slather of strawberry jam, or use it to make a delightfully different bread pudding.
Provided by Food Network Kitchen
Time 13h15m
Yield one 9-by-5-inch loaf
Number Of Ingredients 11
Steps:
- Place the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook and mix on low speed to combine. Add the milk and 3 of the eggs and mix on low speed until well combined. Increase the speed to medium high and mix until the dough starts to pull away from the sides of the bowl, about 5 minutes.
- Reduce the speed to medium and start adding the butter a little at a time, waiting until completely incorporated before adding more and beating for 7 to 10 minutes total. Increase the mixer to medium high and continue to mix until the dough is glossy and slightly tacky but not sticky, 7 to 10 minutes more.
- Meanwhile, bring 1/4 cup water to a boil. Put the dried strawberries in a spice grinder or mini chopper and pulse until finely ground (you should have a scant 1/2 cup). Add the strawberry powder and 7 teaspoons of boiling water to a small bowl and stir until combined into a paste (the texture should be like thick, sticky peanut butter).
- Add the cocoa powder and 5 teaspoons of boiling water to another small bowl and stir until combined.
- Divide the dough into 3 pieces. Add one portion of the dough back to the bowl of the stand mixer along with the vanilla bean paste. Knead with the dough hook on medium speed until combined and the dough is still tacky but not sticky, 3 to 5 minutes. Transfer to a small bowl.
- Add another portion of the dough to the mixer bowl along with the strawberry paste and a few drops of the food coloring. Knead on medium speed, adding more food coloring as needed to get the desired shade, until combined and the dough is still tacky but not sticky, about 7 minutes. Transfer to a separate small bowl. Wipe the mixer bowl and dough hook clean.
- Add the last portion of dough to the mixer bowl along with the chocolate paste. Knead on medium speed until combined and the dough is still tacky but not sticky, about 6 minutes. Transfer to a third small bowl.
- Cover each bowl of dough with plastic wrap and allow the dough to rest in the refrigerator for at least 8 hours and up to 12 hours.
- To assemble, individually roll out the 3 pieces of chilled dough on separate sheets of parchment, dusting with flour as needed, into three 9-by-5-inch rectangles. Stack the pieces on top of each other with the chocolate dough on the bottom, vanilla in the middle and strawberry on the top.
- Roll out the stack of dough into a 17-by-8-inch rectangle, flipping the stack over now and then to keep the layers even and making sure to square off the ends (this will ensure that all the layers stick and bake together). With the chocolate layer on the bottom and starting from a shorter end, start rolling the dough into a tight spiral, like a jelly roll cake.
- Generously butter a 9-by-5-inch nonstick loaf pan and place the rolled dough inside, seam-side down. Generously butter a piece of plastic wrap large enough to cover the pan and place it butter-side down loosely over the pan. Let the dough rise in a warm place until it reaches 1 inch above the rim of the pan, about 3 hours.
- Position an oven rack in the middle of the oven and preheat to 350 degrees F.
- Beat the remaining 1 egg with 1 tablespoon water in a small bowl. Brush the top of the loaf with the egg wash. Bake, rotating the pan halfway through, until the loaf is golden brown and an instant-read thermometer inserted in the middle reaches 190 degrees F, 35 to 40 minutes.
- Transfer to a wire rack and let cool 5 minutes, then run a knife around the sides of the loaf to loosen and turn the loaf out of the pan. Let cool completely top-side up on the rack.
STRAWBERRY SWIRLS
Meet the Cook: My mother-in-law's apple cobbler was the inspiration for my variation. We - my husband, a grown son and I - consider it our special spring treat. And it is amazing how many family members and friends "pop over" during strawberry season! Actually, though, about any time is the right time to enjoy it. -Paula Steele, Obion, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Remove from the heat; allow to cool. Pour butter into a 13x9-in. baking dish; set aside. , In a small bowl, cut shortening into flour until mixture resembles coarse crumbs. Stir in milk until moistened. , Turn onto a lightly floured surface; knead until smooth, about 8-10 times. Roll into a 12x8-in. rectangle; sprinkle with the strawberries. Roll up, jelly-roll style, starting with a long side; seal the seam. Cut into 12 slices. Place with cut side down over butter. Carefully pour syrup around rolls. , Bake at 350° for 40-45 minutes or until golden brown and edges are bubbly. Serve warm with whipped cream if desired.
Nutrition Facts : Calories 334 calories, Fat 16g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 263mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.
SWIRLED STRAWBERRY BREAD
Make and share this Swirled Strawberry Bread recipe from Food.com.
Provided by Theresa Thunderbird
Categories Quick Breads
Time 1h25m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Make swirl first.
- Mix all ingredients together until smooth.
- Set aside.
- Grease and flour one 9x5 loaf pan.
- Preheat oven to 350 degrees F.
- Make bread.
- Combine dry ingredients.
- Combine strawberries, margarine, egg, and water.
- Mix strawberry mixture into dry ingredients just till moistened.
- Pour all but 2 cups into prepared loaf pan.
- Pour cream cheese swirl mixture over strawberry batter,.
- top with reserved strawberry batter.
- Cut through batter with a knife to create swirl.
- Bake 1 hour and 10 minutes.
- Cool on wire rack for 10 minutes, remove from pan, cool completely before cutting.
- Store tightly wrapped in plastic in refrigerator.
- Keeps several months if wrapped well and frozen.
STRAWBERRY SWIRL BREAD
This is a recipe I found while searching for some swirl bread recipes. It is fun, pretty, and yummy. I hope you enjoy.
Provided by Maemae884
Categories Breads
Time 1h20m
Yield 6-10 serving(s)
Number Of Ingredients 13
Steps:
- Make swirl first.
- Mix all ingredients together until smooth. Set aside.
- Grease and flour one 9x5 loaf pan.
- Preheat oven to 350 degrees F.
- Make bread.
- Combine dry ingredients.
- Combine strawberries, margarine, egg, and water.
- Mix strawberry mixture into dry ingredients just till moistened.
- Pour all but 2 cups into prepared loaf pan.
- Pour cream cheese swirl mixture over strawberry batter: top with reserved strawberry batter.
- Cut through batter with a knife to create swirl.
- Bake 1 hour and 10 minutes. Cool on wire rack for 10 minutes, remove from pan, cool completely before cutting.
- Store tightly wrapped in plastic in refrigerator. Keeps several months if wrapped well and frozen.
STRAWBERRY BREAD
The recipe for this fruit-swirled quick bread comes from Debbie Cascio-van Hees, a reader from the Netherlands. It calls for fresh strawberries, but you can substitute thawed frozen berries. Softened cream cheese is a delicious spread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter an 8-by-4-inch loaf pan. In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside.
- In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside. With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy. Add flour mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries.
- Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark). Cool in pan 10 minutes. Run a knife around edges; invert onto a rack. Reinvert; cool completely.
STRAWBERRY BREAD
My husband and I are strawberry lovers, so each spring we pick about 30 quarts. This recipe makes two delicious loaves. One we eat right away; the other we freeze and pull out when family comes to visit.
Provided by Taste of Home
Time 1h25m
Yield 2 loaves.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, baking soda, sugar, cinnamon and salt. Add egg, egg whites and oil; stir just until moistened. Fold in strawberries and nuts. Spoon into two greased 8x4-in. loaf pans. , Bake at 350° for 70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack.
Nutrition Facts :
STRAWBERRY BREAD
This is wonderful hot or cold, for breakfast or as a dessert. A definite family favorite!
Provided by Allrecipes
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loaf pans.
- Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter.
- Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
- Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.
Nutrition Facts : Calories 281 calories, Carbohydrate 31.2 g, Cholesterol 31 mg, Fat 16.6 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 161.5 mg, Sugar 17.6 g
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