Whole Wheat Bread Swirled with Homemade Blackberry Jam and a Rich Cream Cheese Swirl, Drizzled with Sweet Vanilla Bean Glaze!
Lately I’m all about scaring myself, it seems.
For my most recent post, I made jam. The kind you have to sterilize jars for, and put in a water bath. (!)
And now, here I am baking bread. (!)
But it’s all good. I mean, it’s working out fine. The jam came out amazing, nice and thick and like a super-intense, sweet blackberry flavor bomb. And the jars all sealed! The whole business only took an hour or so, and most of that time was spent running the fruit through a sieve to get the seeds out.
I will never fear jam again. In fact, I’m embracing it. I totally want to do it again! It’s fun! (<–Yes, I am kind of a dork…)
Bread has always been a little scary for me. I mean, I’m not totally afraid of yeast. I do make pizza dough. And cinnamon rolls. They are always good. But the one time I took a crack at actual BREAD-bread, the results left a bit to be desired.
But I just couldn’t get the idea of freshly baked homemade bread swirled with cream cheese and blackberry jam outta my head.
Let’s conquer our fears!
I really wish I had taken better photos for this post, because these pics do not do justice. Hindsight’s always 20/20, and I’m kicking myself for not taking an extra minute to check a few test shots on the computer screen and bump up the iso. No amount of editing can turn a bad photo good, and hopefully I won’t forget that lesson again. >:(
Anyhow, this bread is even SO much better than I thought it would be. I totally did a double-take when I tasted it!
It bakes up super fluffy, soft, and moist, with a little bit of a nutty texture from the whole wheat flour. And the dough’s so easy to work with. You don’t even need to sprinkle the work surface with flour! It comes together in a snap, with most of the prep time indicated in the recipe being rise time, which is completely hands-off. And that blackberry cream cheese swirl! Omg, heaven! The vanilla bean glaze just takes the whole thing to another level. It’s a little detail but it adds so much!
Mix up the dough and pop it in a greased bowl. Set it in a warm place to rise for an hour.
Roll it out to a rectangle shape, about 9 inches on the short side, and 1/4 inch thick. Spread on a thick layer of seedless blackberry jam, and then layer the cheesecakey goodness on top.
Carefully roll it up like a log, just like if you were making cinnamon rolls…
…and plop it into a greased loaf pan. Another hour to rise, and then bake it up all puffy and golden!
Once it’s cooled, it gets drizzled with the most intensely aromatic vanilla bean glaze…
It’s just the perfect touch of sweetness against the nutty whole wheat bread, the tart blackberry jam, and the rich cheesecake.
- 1¼ cups all-purpose flour
- ½ cup whole wheat flour
- 3 tablespoons granulated sugar
- 1 packet dry active yeast
- pinch of salt
- ⅓ cup milk (I used almond milk, but any kind would work), lukewarm
- 1 egg
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 3 tablespoons granulated sugar
- 1 egg yolk
- juice of half a lemon
- pinch of salt
- ½ cup seedless blackberry jam
- ¾ cup powdered sugar
- 1 tablespoon water
- 1 teaspoon vanilla bean paste
- Place the first 5 (dry ingredients in a large mixing bowl. Stir to combine.
- Add the remaining ingredients, and allow to knead (with the dough hook attachment) for 5 minutes.
- Transfer to a lightly greased bowl, and allow to rise in a warm place, until doubled in size (about 1 hour).
- Place the first 5 filling ingredients in a medium bowl. Stir until well combined.
- Roll the dough out, in a roughly rectangular shape, to about 9-inches on the short side, and about ¼-inch thick. Spread the surface with blackberry jam, leaving a ½-inch margin around the perimeter.
- Spread the cream cheese filling over the blackberry jam.
- Roll the dough up into a (short) log, and place in a lightly greased 9x5-inch loaf pan.
- Allow it to rise in a warm place until doubled in size (about one hour).
- Bake at 375 degrees F for 50 minutes, or until golden brown.
- While the bread bakes, combine the Vanilla Bean Glaze ingredients in a small bowl and whisk until smooth.
- Allow the bread to cool completely in the pan.
- Remove bread from the loaf pan and place on a wire cooling rack. Drizzle with the vanilla bean glaze.
Baking this up while the kids are busy at school is definitely the right move. You’re going to want to get right on that.
Your whole house will smell amazing (hi, fresh baked bread), and it makes THE most perfect breakfast on-the-go for busy mornings. I mean, even easier than toast, friends! You don’t even have to spread anything on it.
It’s all right there!
How do you do with bread? Does it scare you a little bit? Canning jam? Or is it something else that freaks the bejesus out of you? What motivates you to conquer your food fears?
**This post was featured on TidyMom’s I Spy Sunday**
**This post was featured on Living Better Together’s TGIF Link Party**