Cherry Jam Bread
Overview
A friend brought me a bottle of cherry jam from a trip to Russia. This bottle of jam has a moderate sweetness and sourness. It tastes great when spread directly on bread. I was full of joy and thought about making a bread with fillings. Why not make a bag with cuts, so that the jam filling can leak out, which should be very tempting.
Tags
Ingredients
Steps
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Put high-gluten flour, salt, sugar, yeast powder, and milk powder into a mixing jar. Pour in cold boiled water while stirring with chopsticks. Stop adding water when the ingredients are stirred into cotton wool to prevent the dough from containing too much water. Use a mixer to knead the dough at low speed until the dough becomes chewy, then continue kneading at a higher speed until the dough is smooth.
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Knead the dough until it is smooth, then add the softened butter and continue kneading the dough.
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When the dough is kneaded to the expansion stage and a thin film that is not easily damaged can be pulled out, the dough is kneaded successfully.
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Gather the round dough and place it in a large container, wrap the surface with plastic wrap for the first fermentation. The fermentation time is about 1 hour. When the dough has doubled in size, dip your fingers in dry flour and poke into the dough. If the dough does not shrink back or stick to your hands, it means the fermentation is successful.
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After the dough is deflated, divide it evenly into eight portions. Roll each portion into a round shape and arrange them neatly. Cover with plastic wrap and rest for 15 minutes. After rising, the dough will be about twice as big as before.
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Take a portion of the dough and flatten it with your hands, then roll it into a round cake shape. Put an appropriate amount of cherry jam on one side. The amount of jam should not be too much to avoid overflowing during baking.
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Fold the dough in half on both sides and press the closing position tightly with your hands.
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Use a knife to make three even cuts at the edge of the dough, a bit like a simple butterfly shape.
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Place the prepared dough into the baking pan, leaving enough space between them. Immediately put it into the oven for the final fermentation. It will take about 45 minutes to ferment until it doubles in size. At this time, take out the baking sheet and let the dough cool in the air.
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After a few minutes, spread a layer of egg wash on the dough and let it rest for 2 minutes. Preheat the oven to 180 degrees for 20 minutes. This step can be done in advance to save time.
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Put the baking sheet into the preheated oven for baking. Set the oven temperature to 180 degrees, middle layer, upper and lower heat, and bake for 20 minutes.
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When baking, you may see jam overflowing. This is because the dough expands under the influence of heat, and the jam overflows from the cut. Don’t worry, this will not affect the appearance of the finished product, but it is true that the amount of jam in the bread will decrease.
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The baked bread can be stored in a bag after cooling, and tomorrow's breakfast will be ready again.
