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Rich Fruit Swirl Bread Recipe (Vegan Homemade Bread)



Homemade Bread is the best! Enjoy the taste and flavor of your favorite fruits by baking a fresh loaf of Fruit bread. This enriched Swirl Bread has a tasty and soft brown Crumb. It contains a mix of Cherries and Strawberries that were reduced to a thick dark red puree. I like this tasty Bread for Breakfast, It is a special rich Summer Vegan Bread that you can easily bake at home.


INGREDIENTS

  • 2 1/2 cups All Purpose Flour

  • 1/2 cup melted Plant based Butter

  • 1/2 cup Pure Organic Cane Sugar

  • 1/2 Tsp Salt

  • 2 1/2 Tsp Dry Yeast

  • 100g fresh Strawberries

  • 100g fresh Cherries

  • 1/4 cup Warm Water

  • 1/4 cup Warm Soy Milk


INSTRUCTIONS

How to make Reduced Cherry Strawberry Puree:

  • Combine fresh Strawberries and Cherries in a Mixer and blend until smooth.

  • Pour the fresh puree in a Saucepan and place it on a Stove at a medium heat. Stir continuously until completely reduced with almost no liquid and thick,

  • Transfer the thick reduced puree to a small Bowl and allow it to cool at room temperature.

Make the Bread Dough:

  1. Dissolve the Dry Yeast with 1/4 cup of warm Water and set aside for 5 to 10 minutes. The water should be about 100 to 110°F (38 to 43°C)

  2. Whisk the Melted Plant based Butter together with the Organic Cane Sugar.

  3. Add the slightly warm Soy Milk, Salt and the flour gradually with the Yeast Mixture.

  4. Knead the Dough with hands and transfer the Dough to a flat surface and knead again.

  5. Divide the Dough into two equal portions.

  6. Combine the first portion of the Dough with 3 tablespoons of the reduced puree. You can add up to 5 tablespoons of reduced Puree but sure you might need to add more flour as you knead the Dough.

  7. Knead the Dough until well combined and smooth. Add flour to the Dough if it is sticky and knead again. Add not more than 1 tablespoon at a time. Add more flour if necessary.

  8. Form a Dough Ball and transfer the Dough into a medium Bowl.

  9. Knead the second Dough portion on a working surface and transfer the smooth Dough into a Bowl.

  10. Cover the two Dough Balls with Kitchen towels and keep them in a warm room for 1 hour 30 minutes.

  11. Uncover the Dough after 1 hour 30 minutes and roll out the 2 Dough Balls on a working surface. Roll them into two equal rectangular shapes.

  12. Divide them in half and combine the two colors together (watch Video)

  13. Fold the stretched Dough carefully to form a Bread shape.

  14. Grease a Loaf Pan with Vegetable Oil and put the Dough into the Pan (I used 30 x 11 cm Spring-form pan)

  15. Cover the Pan with a Kitchen Towel and keep again in a warm room for 35 minutes.

  16. I preheated my Oven to 190° F and baked my Bread for 45 minutes but baking time vary depending on your Oven so use instant thermometer to be absolutely sure when your Bread is done.

  17. Allow the Bread to cool at room temperature for at least 8 hours or overnight before cutting.


STORAGE:

Homemade Bread contains no preservatives so wrap your delicious Loaf tightly with foil or plastic wrap to maintain its freshness and store in a cool dry place for 2 days.


Prep Time 35 minutes

Rising Time 2 hours 5 minutes

Total Time 2 hours 40 minutes



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