of Food and Friends: Pudding Swirl Loaves

Jane Fry of Elk Falls, KS

Each recipe has the baker or cook's special touch. Part of the fun of National Festival of Breads is learning the unique touch that the finalist brought to her recipe. I've learned new ingredients and new techniques as I've explored this year's recipes.
Jane Fry was the first Kansan to be a NFB finalist. I've know Jane for years and it was exciting to see her recipe and visit with her again at the contest coordinated by Kansas Wheat Commission. Jane is talented in many ways, besides being a master baker, she and her husband create beautiful pottery at their Elk Falls studio.
The unique feature of Jane's bread is the dry pudding mix used in the filling. Her original recipe uses dark chocolate instant pudding in the filling; for the preparation I did this week I wanted a lighter, more summery taste and I used lemon pudding. The pudding adds a sweet tasty flavor to the bread, the lemon flavor went well with fresh fruit for a summer morning. I'm looking forward to trying other flavors and using the chocolate pudding for a Christmas treat. These loaves are also shaped in a new way that may be attributed to Jane's experience with shaping and forming pottery.

Chocolate Swirl Loaves

the chocolate pudding mix adds a
rich color and flavor to this recipe

Dough

1 large egg

Approximately 2 cups water (80 degrees F)

1 ½ teaspoons salt

2 tablespoons (1 oz) salted butter

5 tablespoons granulated sugar

¼ cup nonfat dry milk

1 cup old-fashioned rolled oats

1 cup King Arthur Premium 100% Whole Wheat Flour

2 ½ to 3 cups King Arthur Unbleached Bread Flour

2 ½ teaspoons Red Star active Dry Yeast

Filling

6 tablespoons melted salted butter, divided

1 (3.56-oz) box dark chocolate instant pudding dry mix, divided

1 tablespoon melted salted butter; for brushing on loaves

Directions

1. Break egg into a 2-cup liquid measuring cup and fill to the 2-cup line with water. Place dough ingredients into bread machine pan and set on dough cycle. Add additional water or flour as needed to form a soft dough.

2. Lightly spray two 8” or 9” round cake pans with nonstick cooking spray. Turn dough out onto a lightly floured surface, deflate it, and divide in half. Cover one half until ready to shape.

3. Roll other half into a 12”x12” square. Brush 3 tablespoons melted butter, covering the entire dough, and sprinkle with half of the dry pudding mix, about 4 ½ tablespoons.

4. Tightly roll dough into a log, jellyroll style, and pinch seam together to seal. Place long seam-side down and lightly pat to 12”.

5. Using kitchen shears, cut log lengthwise down the center, cutting completely through the log, stopping 1” from the end. Twist pieces together keeping cut edges up. Position twist in the pan (like a wreath) snipping the final 1”
of dough. Twist, tuck and pinch dough to make ends meet. Repeat with other half. Cover loaves with plastic wrap and let rise 40 to 50 minutes, until almost doubled. Near the end of the rise, preheat oven to 350 degrees F.

6. Bake 30 to 40 minutes. If needed, tent bread with aluminum foil during the last part of baking to prevent over-browning. The bread is done when it’s golden brown, and an instant-read thermometer inserted registers about 200 degrees F. Remove loaves from oven and after a few minutes, turn out onto a rack and brush with melted butter.