blood orange swirl bread loaf

It is very difficult to find blood oranges in Singapore but if you have ever tasted blood oranges, you will agree that they taste like no other oranges. In addition to its citrus notes, it also has a somewhat raspberry-ish flavor.

Since it is next to impossible to find blood oranges here, the next best alternative will be blood orange marmalade.

And this blood orange marmalade from The Real Food People is so amazingly good, I have been slathering it on all sorts of bread! Today, I decided to use it to make a Blood Orange Swirl Bread Loaf.

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When I was quite a bit younger, I regularly frequented the Cedele bread shop at Frankel Ave. I think this was one of their first bakeries. I fell in love with their Orange Swirl Bread. It was amazing to me how they were able to get the orange marmalade swirled into the bread.

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Now, many years later, I have learnt how to make breads. And with this know-how, I have experimented a lot and I have been able to make all the breads I have loved for years. The only thing that is better? Home-made breads are totally fresh, they do not contain preservatives and I can use the best ingredients to make the bread!

The Real Food Market is run by two lovely people who are very passionate about all things Italian. I have been working with Yen Siang and Shui Ying for months now and every time I meet up with them, I am blown away by their enthusiasm and love for Italian produce. They painstakingly source produce, from jams to pasta sauces to cheese and more, from small producers in Sicily and import them to Singapore. What’s best, they understand that good food does not have to cost an arm and a leg and they price their produce very reasonably.

Don’t take my word for it. Click on the link (the logo below) to their online shop, buy a few items to try. I guarantee that you will fall in love with their produce as I have!

Original

Having said that, I am going to give you the instructions on how to make this beautiful loaf of bread.

In a saucepan, over low heat, melt the butter in the full-cream milk and condensed milk. Do not allow the mixture to come to a boil. Allow the mixture to cool.

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In the bowl of a mixer, add the bread flour, top (or cake) flour, instant yeast, sugar and salt.

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Pour the wet ingredients into the mixing bowl. Add the egg and mix using the dough hook until the dough has reached windowpane stage

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Shape the dough into a ball and spray a little water on it, Cover with a piece of damp cloth and allow the dough to rise in a warm place (I placed it in my oven set to 35°C) until the dough has doubled in size, about an hour.

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Punch the dough down. Transfer onto your work surface and divide the dough into 3 portions. Pull and tuck each portion and roll to shape them into balls.

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Roll each ball into a long rectangle.

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Use an off-set spatula to spread a layer of blood orange marmalade (about 1-2 tablespoons) on the dough.

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Roll this up into a little log.

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Place into a 20x10x10cm loaf pan.

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Spray lightly with water and allow the dough to proof for about 50 minutes in a warm place. (I returned the dough back into the oven.)

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When the dough has risen to about 80% of the height of the pan, pre-heat the oven to 170°C. Brush the bread with egg wash or milk. Sprinkle some sesame seeds on the bread.

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Bake the bread for 45 minutes. If the top gets too brown, place a sheet of aluminium foil over it and continue baking.

Invert the bread onto a wire rack immediately and allow it to cool completely before slicing.

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Enjoy!

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Blood Orange Swirl Bread Loaf
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Ingredients
  1. Ingredients
  2. 120ml full-cream milk
  3. 15ml condensed milk
  4. 30g unsalted butter
  5. 20g egg, beaten
  6. 30 caster sugar
  7. 1/4 teaspoon salt
  8. 180g Prima bread flour
  9. 20g Prima top flour/ Prima cake flour
  10. 1/2 teaspoon instant yeast
  11. 6 tablespoons Blood Orange Marmalade
  12. For the topping
  13. Some egg, beaten
  14. Some demerara sugar
Instructions
  1. In a saucepan, over low heat, melt the butter in the full-cream milk and condensed milk. Do not allow the mixture to come to a boil. Allow the mixture to cool.
  2. In the bowl of a mixer, add the bread flour, top (or cake) flour, instant yeast, sugar and salt.
  3. Pour the wet ingredients into the mixing bowl. Add the egg and mix using the dough hook until the dough has reached windowpane stage.
  4. Shape the dough into a ball and spray a little water on it, Cover with a piece of damp cloth and allow the dough to rise in a warm place (I placed it in my oven set to 35°C) until the dough has doubled in size, about an hour.
  5. Punch the dough down. Transfer onto your work surface and divide the dough into 6 portions. Pull and tuck each portion and roll to shape them into balls.
  6. Roll each ball into a long rectangle.
  7. Use an off-set spatula to spread a layer of blood orange marmalade (about 1-2 tablespoons) on the dough.
  8. Roll this up into a little log. Place into a 20x10x10cm loaf pan.
  9. Spray lightly with water and allow the dough to proof for about 50 minutes in a warm place. (I returned the dough back into the oven.)
  10. When the dough has risen to about 80% of the height of the pan, pre-heat the oven to 170°C. Brush the bread with egg wash or milk. Scatter the top with sesame seeds.
  11. Bake the bread for 45 minutes. If the top gets too brown, place a sheet of aluminium foil over it and continue baking.
Adapted from mymindpatch
Adapted from mymindpatch
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

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