Homemade Swiss Egg Bread and Strawberry Jam

26 Jun

This jam is absolutely delicious.  The strawberry flavor is unlike anything you’ve ever tasted in a store bought jam, I can guarantee you.  It also has a hint of acid from the lemon juice and zest and a lovely amount of sweetness.  Served with a little bit of butter on some homemade bread, this made a wonderful snack or light breakfast.

The bread was also incredibly good.  It was light, fluffy, and incredibly flavorful.  It worked equally well with both sweet and savory applications and the loaf disappeared much quicker than average for around here.

I will say that I did not can this jam.  I scaled the original recipe down quite a bit and knew we would make our way through it in about a week, so it would be fine to keep in the refrigerator, which we did.  If you are interested in canning, there are about a bizillion tutorials out there on the internet to help you out.  I’ve found this one to be particularly helpful.

Homemade Swiss Egg Bread and Strawberry Jam

Strawberry Jam:

Adapted from Ina Garten

1 cup white sugar

1 medium lemon, zested and juiced

2 cups fresh strawberries, rinsed, hulled and halved

Combine sugar, lemon zest, and lemon juice in a small saucepan.  Cook over very low heat, whisking frequently, for ten minutes or until sugar is dissolved and well incorporated.  Add the strawberries and continue to cook over very low heat for 20-30 minutes, until strawberries release their juices and the mixture is slowly boiling.  Continue to cook until jam sets on a very cold plate (keep it in the freezer).

Swiss Egg Bread:

1/2 cup 1% milk

1/3 cup water

1 large egg

2 tbs. unsalted butter, cut into pieces

3 cups bread flour

1 tbs. sugar

1 tbs. gluten

1 1/2 tsp. salt

2 tsp. yeast

Place all ingredients in bread machine.  Let knead one cycle.  Remove from bread machine and transfer to lightly oiled bread pan.  Let rise about an hour.

Meanwhile, preheat oven 350º.  Bake for 30 minutes.  Let cool 15-20 minutes before slicing.

Advertisements

One Response to “Homemade Swiss Egg Bread and Strawberry Jam”

Trackbacks/Pingbacks

  1. Geauga Family Farms Summer CSA – Week Three « Kelseyincleveland's Blog - July 4, 2011

    […] last week’s haul, I made another batch of homemade strawberry jam, grilled dill sockeye salmon and vegetables, which included some of the garlic scapes, zucchini, […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: