Honey Pear Swirl Bread

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch in their Bread Collection cookbook you can buy it: here

Weekend baking! Today I made Honey Blueberry and Swirl bread. There’s something so therapeutic about waking up on a Saturday and making homemade bread. I am trying to challenge myself more, which means more yeast baking. And I’m ready for it! The first one did not disappoint.

Recipe

Makes: 2 (9×5 in) loves

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch in their Bread Collection cookbook you can buy it: here

Ingredients

  • 2 cups (480 g) warm whole milk (105°F/41°C to 110°F/43°C)
  • 1 tbsp plus 1 tsp (12 g) active dry yeast
  • ¾ cup (255 g) honey, divided
  • 2 large eggs (100 g)
  • 6 tbsp (84 g) unsalted butter, melted
  • 1 tbsp (9 g) kosher salt
  • 1 tbsp (15 g) fresh lemon juice
  • 7 ½ cups (952 g) bread flour, divided
  • 1 (11.5 oz) jar (325 g) pear preserves (I used blueberry)
  • 2 tbsp (16 g) cornstarch
  • 2 tsp (4 g) ground ginger
  • 1 large egg white (30 g), lightly beaten
  • ¾ cup (60 g) old fashion oats

Directions

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk and yeast. Let stand until mixture is foamy, about 5 minutes. Add ¼ cup (85 grams) honey, eggs, melted butter, salt, and lemon juice; beat at medium speed until combine. Gradually add 4 cups (508 grams) flour, beating until a soft dough forms. (if dough is too sticky, add remaining ½ cup [64 grams] flour.)
  2. Turn out dough onto a heavily floured surface, and knead until smooth and elastic, 4 to 5 minutes, sprinkling work surface with more flour as needed. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 2 hours.
  3. In a medium saucepan, bring pear preserves, cornstarch, ginger, and remaining ½ cup (170 grams) honey to a boil over medium heat. Cook for 1 minute, stirring constantly. Remover from heat, and let cool for 30 minutes.
  4. Spray 2 (9×5-inch) loaf pans with cooking spray. Divide dough in half. On a lightly floured surface, roll each half into an 18×9-inch rectangle. Spread half of filling onto one rectangle, leaving a ½-inch border. Starting at one short side, roll up dough, jelly roll style, and press edge to seal. Place roll, seam side down, in prepared pan. Repeat with remaining dough and filling. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 45 minutes.
  5. Preheat oven to 350°F(190°C)
  6. Brush top of loaves with egg white, and sprinkle with oats.
  7. Bake for 45 to 50 minutes, covering with foil 30 minutes into baking to prevent excess browning, if necessary. Let cool on a wire rack.

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