Blueberry Jam Swirl Bread

 

Ingredients

For the Dough:

• 3¼ cups all-purpose flour (plus more as needed)

• ¼ cup granulated sugar

• 2¼ tsp (1 packet) active dry yeast

• 1 tsp salt

• ¾ cup warm milk (about 110°F )

• ¼ cup warm water

• 1 egg

• ¼ cup unsalted butter, softened

For the Filling:

• ½ cup blueberry jam or preserves (room temperature)

• 1–2 tsp cornstarch (optional, helps thicken if your jam is runny)

Optional Glaze:

• ½ cup powdered sugar

• 1–2 tbsp milk

• ¼ tsp vanilla extract

Instructions

1. Activate the Yeast
   In a small bowl, mix the warm water with a pinch of sugar and the yeast. Let it sit for 5–10 minutes until foamy.

2. Mix the Dough
   In a large bowl, combine flour, sugar, and salt. Add milk, yeast mixture, egg, and softened butter. Mix until a dough forms.

3. Knead
   Knead dough on a floured surface for 8–10 minutes (or in a stand mixer for 5–6 minutes) until smooth and elastic.

4. First Rise
   Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size (1 to 1½ hours).

5. Shape the Bread
   Punch down the dough and roll it into a rectangle, roughly 8x14 inches.
   If your jam is very runny, stir in 1–2 tsp cornstarch. Then gently spread the jam over the dough, leaving about a ½-inch border on all sides.

6. Roll & Pan
   Roll up the dough tightly then twist together. Pinch the seam closed and place it down in a greased 9x5-inch loaf pan.

7. Second Rise
   Cover the loaf and let it rise again for 30–45 minutes until puffy.

8. Bake
   Preheat oven to 350°F (175°C). Bake for 30–35 minutes, or until golden on top and sounds hollow when tapped.

9. Cool & Glaze
   Cool for 10 minutes in the pan, then move to a wire rack. When cool, drizzle with optional glaze if desired.