Twisted Berry Nut Bread

This is an old favorite that I essentially forgot about until recently.  It is not a quick process, but it’s worth the effort and is a handy bread to keep around for mornings that are rushed and you need something to grab and take with you. Of course, it’s also delicious when you’re relaxing with a cup of hot tea or coffee, too.

I can almost guarantee that if you make this one, Twisted Berry Nut Bread will become a standby in your home, especially during the cold days of fall and winter when jams are in abundance and comfort foods are more than necessary.

My most recent baking marathon produced a massive loaf of the most delicious bread, slathered with Mulberry Jam and walnuts.  I highly recommend the combination.

Ingredients for the Dough

• 3/4 milk
• 1/3 cup sugar
• 3 tbsp unsalted butter
• 1/2 ts salt
• 1 packet active dry yeast
• 1/4 cup warm water (105-115 degrees)
• 3 eggs (you’ll save one these back for later in the process)
• 4 1/1 cups all purpose flour (or whole wheat flour, or some combination of the two)

Ingredients for the Filling

• 3/4 cup jam (or any jam or fruit filling you like)
• 3/4 cup chopped walnuts (or any nut you like)
• 1 tbsp sugar
• 1/2 cup warm honey

Process

• Heat milk, sugar, butter & salt in a sauce pan over medium heat until the butter melts. Let cool 30 minutes
• Sprinkle yeast over warm water in large bowl, stir to dissolve
• Add milk mixture, 2 of the eggs & 1 1/4 cups of flour
• Beat for 3 minutes, then add 3 cups flour to form dough
• Turn dough out onto floured surface & knead until smooth & elastic (3-5 minutes)
• Place dough in a large oiled bowl 7 turn the dough to coat
• Cover with plastic wrap & let rise in a warm place for 1 hour (while the dough is rising, you can prep your fruit and nuts)
• Punch dough down, place on floured surface, cover & let rest for 15 minutes
• Lightly coat a baking sheet with cooking spray, oil or butter
• Roll dough into a 14 inch square (or break up the dough into 3 pieces and roll them out separately)
• Brush with jam (or brush with warm honey & sprinkle with chopped fruit)
• Sprinkle with nuts
• Beginning with one edge, roll the dough up, jelly-roll style
• Pinch the seam closed
• Carefully transfer to your prepped baking sheet, seam-side down
• Reshape into a roll if it’s lost its shape
• Cut roll in half lengthwise
• With the cut sides up, begin in the middle and work toward one end loosely crossing the strips over each other (keep cut sides up as much as possible)
• Pinch ends together and under to seal them
• Repeat with the second half of the loaf
• Cover with plastic wrap and let rise in a warm place for 30-45 minutes
• Heat oven to 350 degrees
• Lightly beat remaining egg and brush it over the top of the loaf
• Sprinkle with sugar
• Bake for about 30 minutes (until lightly golden and it sounds hollow when knocked on)
• Enjoy!

xoxo,
M