Filled with a touch of peach jam, braided and then baked, this pillowy-soft bread is a delicious treat to have with coffee...
|Comments: 6||Views: 8121||Success: 100%|
Text recipes with video support. Think you can help pick the next Rouxbe Video Recipe? Dive in.
I made this the other day and it was wonderful! The bread worked perfectly and I used Apricot jam for the filling. I did find though that the bread to Jam ratio was a bit off. Lots of bread with hints of jam when you got the right bite. Do you think it would work if it was separated into 6 balls instead of 3?
Yes, this bread isn't oozing with jam. There are just hints of it here and there. You could shape this dough into any form you like. If you do choose to portion the dough into 6 pieces, each braid will be shorter and skinnier - baking time will likely need to be adjusted (a bit less). Try it out - just make sure to seal those seams so the jam doesn't spill out. Hope this helps. Happy baking!
This bread was extremely delicious. I used home made blackberry jam and left out the orange juice as the jam was already moist. It took a few minutes to figure out how to braid again but once it was done it looked beautiful. We thought we would just try a little slice but then ate almost half of it while it was so fresh. The description "pillow - soft " in the title describes it perfectly.
I made this bread yesterday and since I was out of bread flour I used all purpose flour. Also, instead of hand kneading, I used the stand mixer. After kneading for 12mins, the dough is still very gluey, so I added more flour and knead longer. Would like to know if there is a difference with the measurements between bread flour and all purpose flour?
By the way, I gotten it to rise perfectly and the result of this recipe is great. As the dough is so soft, I decided to shape it as one loaf vs braiding. The outcome of the bread was very good and like what Liz says 'pillow-soft'....
No, the measurements will not change whether you use bread flour or all-purpose flour; however, this recipe does call for all-purpose flour since it is meant to be a softer dough. This is also an enriched dough, so the texture will also be very soft. Because the flour is in volume measurements (not weight), it is okay if you added a bit more flour, but keep in mind that the dough is meant to be quite soft so don't add too much. Great that you liked the results. Cheers!