Candy Cane Braided Bread Recipe With Cherry Filling (2024)

FAQs

How to add fruit to bread? ›

Sometimes you add dried fruit and nuts when you are first mixing your dough. This is a good idea if you have soaked them before using them as the soaking water will make a difference to the hydration of your dough and it might end up being too wet if you add them later.

This tradition continued after the adoption of Christianity, and new shapes were added. One such shape, made with a twisted or braided dough, was meant to ward off the wrath of a Teutonic witch-demon, a crone with matted, twisted hair called Berchta or Holle.

The best way to avoid sinking fruit is to toss the fruit in a couple of tablespoons of the flour (just use some from the measured amount for the recipe) to coat it lightly.

When should I add the dried fruit to the bread dough? Add the dried fruit to the bread dough during the final stages of kneading. This allows the fruit to be evenly distributed throughout the dough without breaking down too much during the kneading process.

After 35 minutes of baking, check the internal temperature of the loaf with your Thermapen ONE. If the lowest temp you see is 195–200°F (91–93°C), the bread is done. Let the bread cool before slicing, then serve and enjoy!

Type of Bread

The best part about braided bread? You can make it from almost any type of bread dough. Give this simple braided bread recipe a try, or use your favorite plain white bread or yeasted roll recipe. You can even buy pre-made bread dough from the store!

Challah (/ˈxɑːlə/, Hebrew: חַלָּה ḥallā [χa'la] or Hallah [ħɑl'la]; plural: challot, Challoth or challos, also berches in Central Europe) is a special bread of Ashkenazi Jewish origin, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays (other than Passover).

How to store challah bread. To use your fresh loaf within 2-7 days, the best place you can store it is a bread box, airtight container, or ziplock bag on your kitchen counter at room temperature. You will want to assure that you have removed as much air as possible from the bag or container to prevent excess moisture.

Before you pour the batter into the pan, stir in chopped fresh fruit to give your favourite cake, quick bread, or cupcake a boost. But before adding the fruit or berries to your batter, lightly dust with all-purpose flour to avoid them bleeding into the batter (turning the batter the same colour as the fruit).

Why do you coat fruit in flour before baking? ›

The light coating of flour around the berries will absorb some of the fruit's liquid, making them less likely to sink. This is especially helpful when the batter is thin; thicker batters are a little better at cradling the fruit and keeping it suspended.

Adding Inclusions During Stretch and Folds

Sprinkle the inclusions on top of the dough and gently stretch and fold the dough a few times until they are incorporated. If you do this early enough in the stretch and fold process, the inclusions will be easily spread throughout the dough.