Strawberry Swirl Bread

Ingredients

• 7in(18cm)×3in(8cm)loaf pan
• 180g Bread flour
• 12g Sugar
• 2g Salt
• 6g Non-Fat Dry Milk Powder
• 2.5g Dry yeast
• 115g Water
• 14g Unsalted butter(room temperature)
• 10g Strawberry powder
• 12g Strawberry TUBU jam

Directions

①Combine the dry ingredients ()and mix.
②Make a dent in the center and add dry yeast to the dent.
③Pour water over the dry yeast.
The best water temperature for the dough: About 15℃-20℃ for spring and autumn. About 10℃ for summer, and about 25℃-30℃ for winter.
④Mix roughly. Put onto a work surface.
Divide the dough into two parts.
Knead half of the dough with the Strawberry powder.
⑤Knead both well.(15mins)
⑥Add butter and knead more. (5mins)
Near the end, pull the end of your dough with your thumb and fingers.
Keep spreading the dough with your fingers, stretching the dough into the thin translucent membrane.
Test to see if the dough's gluten has been developed enough.
⑦Make it round.
Cover them with plastic wrap or a wet cloth. Let it rise at 35℃ / 95°F (or warm place) until doubled in size, about 30-40min. (primary fermentation)
⑧Put onto a work surface. Press the dough to punch the air out.
Shape each piece into a ball.
Cover with a lightly buttered plastic wrap(or a damp towel )and let it rest for 10 mins. (bench time)
⑨Punch the air out and roll it out with a rolling pin into 5.9 inches×7.8 inches and
Place Strawberry TUBU jam on top of the dough, then roll up.
⑩pinch the edges to secure, and place on the loaf pan with the sealed side down.
⑪Cover them with plastic wrap or a wet cloth so it does not dry, Let it rise at 35℃ / 95°F (or warm place) until doubled in size.
⑫Bake at 374 °F/190℃ for 22 minutes.