I’ve been meaning to post this recipe for the past couple of weeks so I apologise for its lateness. Although it truly is one of my favourite things to bake, I have had to visit it so many times over the past 6 months that I was taking a break from looking at it again!
On the show, this was the bread that got me booted from the competition. Don’t let that put you off though! When correctly baked, this bread is light, fluffy and very tasty indeed. I do find that keeping a close eye on it after its first 15 mins in the oven and covering with a piece of baking paper to stop it browning any further is a good idea.
I apologise for the dodgy photos in this one. I would have re-baked it to take new pictures but I have other, bigger bakes to be getting on with at the moment. You will see the fruits of my labour on this site soon!
500g Strong White Bread Flour plus extra for rolling
10g Instant Yeast
10g White, Fine, Sea Salt
2 x Medium Free Range Eggs
125g unsalted butter, cut into cubes
50g White Granulated Sugar
300ml Warm Milk
Vegetable Oil for rolling
150g Fresh Blueberries
30g Corn Flour
1 Un-waxed Lemon
1 Free Range Egg – Beaten
1 tablespoon Milk
Cream Cheese Filling
200g Full Fat Cream Cheese
30g Icing Sugar
1 Vanilla Pod
1) Place dry ingredients in a large mixing bowl with the salt on one side of the pan and the yeast on the other side.
2) Add the eggs and 2tbsp of milk and mix on a low speed until combined.
3) Add the butter a chunk at a time until all has been incorporated. Add a little more milk, a little at a time, until the dough comes together into a workable dough. Tip out onto an oiled work surface.
4) Knead bread for around 10 mins until the dough turns smooth and silky
5) Place in a well-oiled mixing bowl to rise whilst you make the fillings.
1) Place blueberries into pan along with sugar, cornflour, juice of 1\2 Lemon and a tablespoon of cold water. Cook over a medium heat for 10 mins, stirring regularly. Remove from pan and leave to cool.
1) Mix 1 beaten egg and 1 tablespoon milk together until well combined
Cream Cheese Filling
1) Add the cream cheese, sugar and seeds of 1 vanilla pod into a bowl and beat well to combine. Set to the side.
1) Pre-Heat Oven to 200c
2) Take the risen dough and carefully turn it out onto a floured work surface.
3) Gently knead the dough for 10 seconds to ‘knock it back’
4) Weigh the dough and divide the total amount into three pieces of equal size
5) Roll out the first piece of dough to a circle 12” in diameter, the same size as your pan.
6) Place the layer in the bottom of a lined spring-form pan.
7) Cover the surface of the dough with half the cream cheese mixture and half the fruit mixture
8) Repeat steps 4 & 5, creating a second layer of dough, cream cheese and fruit
9) Top the stack with a third dough layer, again rolled to the correct size. Do not place any cream cheese or fruit on top!
10) Place a 4” diameter cup or glass on the top centre of the dough, leaving an indentation.
11) Cut the dough into 16 sections from the outside to the indentation made above. Do not cut all the way across the dough!
12) Take each section and begin to give them each two twists, the first section clockwise, the next counter-clockwise. Continue this all the way round the loaf.
13) Attach the side to the spring-form pan, making sure no dough is trapped.
14) Leave to prove for a minimum 45mins, an hour if possible.
15) Once risen, brush the surface with the remaining egg wash.
16) Bake in the centre of oven for 30 to 45 min, make sure the top does not darken too much, placing a sheet of baking paper over the top if it does.
17) Remove from the oven and leave to cool for ten mins before removing from the pan and leaving to cool.
18) Serve and eat!