As you know from all of my Breadin5 books, I am a BIG fan of a Do-It-All Dough. A dough that can go from sweet to savory, depending on your mood. I may want to make a deep-dish pizza after work or bake cinnamon rolls on the weekend all from the same dough recipe. In order to pull that off, you want a dough that is rich and tender enough to satisfy as a sweet treat, but strong enough to hold up as a perfect sandwich loaf for school lunches. When Bake from Scratch Magazine and Bob’s Red Mill asked me to create a loaf with their super versatile and delicious Do-It-All dough for this month’s Better Baking Academy, I knew I wanted to create a showstopper, but simple enough to pull off on any Tuesday evening. I grabbed from the Scandinavian influence that is so prevalent in Minnesota, where I call home and added orange zest and cardamom to the dough as I was mixing it. It adds such a wonderfully warm aroma to the dough, which we need in the January cold. Then I swirled the dough with raspberry preserves and twisted the dough into a beautiful and tasty loaf. You can see me create this loaf in my Instagram video and the recipe is below.
You can find much more information about this month’s Better Baking Academy class on Do-It-All Dough and sign up for the entire series of baking classes hosted by Bake From Scratch Magazine and Bob’s Red Mill (The Academy is FREE). You’ll find new lessons each month on essential baking skills with step-by-step photos and great tips from a wide range of baking professionals. If you’re looking to step up your baking game, you don’t want to miss the Better Baking Academy. Click here to sign up!
Raspberry Swirl Bread from Do-It-All Dough
Dough: made with Bob’s Red Mill Unbleached All-purpose Flour using the Do-It-All Dough from Bake From Scratch! (I added 1/2 teaspoon ground cardamom and the zest of 1/2 orange or whole clementine.)
2/3 cup raspberry preserves (or any other flavor preserves or jam) this is also delicious with Nutella instead!
2 tablespoons sugar for sprinkling over the top
To make the dough – follow the directions as provided here. Add the cardamom and zest to the mixture with the butter.
If your kitchen is chilly, like mine is in January, cover the bowl and set it in the oven with nothing but the light on and it will act as a proofing box.
Once the dough is doubled in size, turn it out onto the work surface and roll it to a 20×15-inch rectangle.
Spread the preserves evenly over the whole surface.
Roll the dough into a log, starting at the long end. Cut down the center of the log with a bench scraper or knife.
Start at the top of the divided log and twist the two pieces together,
always keeping the cut side up. Watch my Instagram video to see me do this.
curl the twisted dough into a spiral, then place it into a parchment-lined 8-inch baking pan. Allow the dough to rise for 90 minutes.
Preheat oven to 350°F with rack in the bottom 1/3.
Just before baking, sprinkle with sugar
Bake for 45-50 minutes. The top will be golden brown and the center will feel set when you poke with your fingers.
Cool to room temperature before slicing.
This post was sponsored by Bob’s Red Mill and Bake From Scratch Magazine, but the words and opinions are all mine.