At the time of announcement of this Mega marathon, in my mind, a thought stuck that J has to be Jam. So my thoughts were forming on those lines. And since I restricted myself to yeast based breads/rolls, I thought there must be some kind of a Jam Bread popular somewhere in the world :).
What did I know that I would later find out that a magazine called New England Today published a recipe for Jam Bread saying that it was a classic old time bread. Though that recipe had no yeast, I adapted that concept and filled in the blanks, so to say.
That is how J for Jam Bread was born in my kitchen.
I wanted to use Strawberry Jam but my refrigerator thought otherwise. So I had to settle in for Peach Jam.
The bread was mildly sweet. I realized that I could have smeared more jam and rolled the bread tighter but my husband said that he wouldn't have liked more jam in there. So this formula was a winner with family and friends.
While you are here, go through the previous bakes in this series..
A for An Pan - A Sweet Bread From Japan
B for Broa - A Rustic Bread From Portugal
C for Ciabatta - A White Bread From Italy
D for Date And Walnut Bread - A Traditional Bread From Scotland
E for Epi - The Wheat Stalk Bread from France
F for Focaccia Caprese - A Flatbread From Italy
G for Gai Mei Bao ~ Cocktail Buns - China or Hong Kong
H for Hokkaido Milk Buns - Japan
I for Iced Buns - Britain
Recipe Source various sites on the web
Milk 1 cup
Active Dry Yeast 1/2 Tbsp
Butter 2 Tbsp
*All Purpose Flour or Bread Flour 2 1/2 cups
Sugar 1/8 cup
Salt 1 tsp
Jam of your preference 3/4 cup (I had Peach Jam at home)
* I used a combination of wheat flour and all purpose flour.
Method Of Preparation -
Warm about 1/2 cup of milk with 1 teaspoon of sugar and add yeast to it. Set aside in a warm place for the yeast to froth up.
Meanwhile, heat up the remaining milk with butter and sugar until warm.
In a stand mixer add the flour, salt and the remaining sugar. Pour in the milk with the yeast and the milk with the butter.
Knead for about 10-12 minutes until the dough is soft and pliable.
Roll the dough in an oiled bowl, cover it and set in a warm place until it gets doubled. [about 90 minutes].
Punch down the dough and roll into a 1/4 inch thick rectangle. Spread the jam all over leaving a 1 inch border all around the rectangle.
Then carefully jelly roll the dough to make a log. Pinch both the ends and seal.
Place it in a greased loaf pan. Cover and set aside for a second rise. [about 45 minutes]
Preheat the oven to 350 °F.
[I mistakenly preheated it to 400 °F and realized it after 20 minutes of baking so then I reduced it to 350 °F]
Bake for about 30-40 minutes until the top is golden brown.
Allow it to cool and then slice as per need.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75
Preparation Time 25 minutes + Resting time 2 hours + baking time 40 minutes
Makes an 8 inch loaf