I feel as if the aroma of this bread is jumping out of the photo! It tastes delicious, looks scrumptious, and is easy on the eyes. Do not be fooled though, if you have any basic baking skills the recipe is easy as...pie!
The original recipe comes from Joy the Baker with a few editions from my own kitchen. You will sure impress friends with the lovely bread, but don't tell anyone our little secret how simple it is!
This is what we at the Grays call a gardener's recipe: use what fruit you have in the garden. I used blackberries and walnuts because that's what we had, but you can adjust the recipe to what's in season, or at hand. Strawberries, peaches, nectarines; all would create a special fruity touch. Of course I had to add walnuts being that we are walnut farmers!
Step 1: The Dough
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 3/4 cup whole milk, warmed to a warm lukewarm
- 1 large egg yolk
- 2 tablespoons unsalted butter, melted
- 2 1/4 cups All-Purpose Flour
- 1/2 teaspoon salt
- a bit of olive oil for greasing the bowl
Add lukewarm milk, egg yolk, and finally melted butter. Whisk together until the ingredients are mixed together. Let mixture rise rest for five minutes, it will get bubbly and foamy.
Pour the flour and salt into a large bowl, whisk together. Pour frothy milk mixture into the dry ingredients bowl and start kneading.
Once the dough clumps together, place dough on a lightly floured counter.
Knead by hand for 10 minutes-the dough will be damp but not too sticky. Shape the dough into a ball.
Grease a large bowl with olive oil, place the dough into the bowl and let rise for an hour, or until dough doubles in size.
Step 2: The Filling and Rolling out the Dough
- 1/4 cup unsalted butter, at room temperature
- 1/4 cup granulated sugar (Edit 12/28/14: You can exchange granulated sugar with brown sugar for a richer taste.)
- 3 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 2 cups prepared fresh fruit (I used Blackberries)
- 1 to 2 cups halved and whole walnuts (optional)
- 1 large egg, beaten for egg wash
Once dough is about finished rising, combine in a medium bowl the butter, sugar, ground cloves, and ground cinnamon for the filling.
Preheat oven to 375° F, grease a 10 inch cast iron skillet and set aside.
Place dough on lightly floured counter and knead it two times. Now with the rolling pin, roll out dough flat into a rectangle. It will be about 18x12 inches.
Place the filling on flat dough, spread evenly. Leave a bare border on the edges.
Place prepared fruit and nuts on top of filling.
Gently roll the dough from the longest side of dough.
Cut dough in half, slice the top of the dough down the middle, careful not to go all the way to the end. Place the two pieces side by side.
Twist the bread one half over the other.
Carefully lift dough into greased skillet, you'll have to adjust dough to fit in skillet.
Step 3: Baking
You can bake it now, or save it for baking later!
Before baking, take a beaten egg and brush the top of dough with egg.
Place cast iron skillet in hot oven. Here are the stages I baked it: bake 10 minutes uncovered, then cover skillet with foil and bake and addition 10 minutes. Then uncover skillet and bake 5-10 minutes longer, or until crust is nicely browned.
Take out of oven, let cool for 30 minutes.
Add powder sugar to top and serve!
The beauty of this is that you don't have to be perfect. Just twist and bake! It will surely turn out to be a twirly handsome bread. I baked the recipe twice, and each came out strikingly unique. Plus the powder sugar hides a multitude of sins.
It's also great wooing bread. Each man I have had try this loved the recipe. Win the man of your dreams stomach, and bake this bread!