Blackberry & Almond Braid

Making bread is so many things. Therapeutic, impressive, aromatic, calming. Also very, very rewarding in a delicious way. I hope you're enjoying 2013, and that you take a bit of time out to relax, read a book and bake some bread. Maybe even this bread - a sweet bread perfect for breakfast, morning tea, afternoon tea or dessert.

Blackberry & Almond Braid

Ingredients

1/4 cup soy milk, slightly warmed

2 tsp instant yeast

1/4 cup sugar

3 cups plain flour

1/4 tsp salt

3/4 cup (180ml) coconut milk

3/4 cup blackberry jam

1 cup almonds, roughly chopped

Extra soy milk for brushing

To Make

1. In a large mixing bowl combine the warm soy milk, yeast and sugar and whisk together. Set aside for 10 minutes until the top gets frothy.

2. Add the flour, salt and coconut milk to the yeast mixture and mix to form a dough. Turn out onto a floured surface and knead it until it's smooth and elastic, which should take no less than 5 minutes, and as much as 10 minutes.

3. Return to the bowl and and cover with cling wrap or a tea towel. Leave in a warm spot to rise for 90 minutes. 

4. Preheat the oven to 170 degrees. Divide dough into three equal pieces and place on a floured benchtop. Roll each piece in a long thin strip about 45 cm long and about 6 cm wide (don't get a ruler out, just make them all long and thin and about the same length!).

5. Spread 1/4 cup jam and 1/3 cup chopped almonds along each piece, leaving about 2cm around the edge.

6. Fold the edges in on all three pieces and transfer to a large baking tray lines with greaseproof paper. Pinch them together at one end and braid the strands as tightly as you can (you're probably going to benefit from an extra pair of hands for this). Twist the strands a bit as you plait, to make the jam even more marbled through the bread.

7. Brush the top with soymilk and bake for 40 minutes, or until golden brown on top and cooked through. The jam may spill out the sides a bit, don't worry.

8. Cool to room temperature and slice.

Makes 1 large loaf.

Blackberry Coulis

There is something very luxurious about coulis, probably all the fresh berries. The other day I noticed that fresh blackberries were coming out in my local supermarket and thought to myself that I had to make some things with them while I could! The special touch to this coulis is the addition of parfait armour, a very fragrant violet liqueur which adds a fantastic aroma to the coulis. You could substitute any berry-based liqueur or just use a tsp of vanilla extract instead.

This is an all purpose recipe, you use it however you like - I've got it above drizzled over freshly sliced mangoes. You could also use it to drizzle over any fruit, ice cream, cake or pudding that you like, or even just to decorate your dessert plates.

Ingredients

1 cup blackberries

1/2 cup castor sugar

1 tsp parfait amour

To Make:

1. Put the blackberries in a small saucepan along with 1/2 cup water and the sugar.

2. Bring to the boil and then reduce the heat to a simmer.

3. Simmer for about 10 minutes, or until the blackberries have softened and cooked though.

4. Remove from the heat and allow to cool for about 20 minutes.

5. Add the parfait amour and then process in a blender/food processor or with a stick mixer.

6. Allow to cool completely and drizzle over whatever you like.

Probably makes about enough to drizzle over 2 desserts of your choice.

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