Swirly Loaf

 Gluten Free Swirly Loaf

Swirly Loaf Dough

  • 500g Spicy Fruit Bread Mix
  • 80g sugar or honey or date syrup
  • 12g gluten free yeast 
  • ½ lemon, zest and juice (optional)
  • ½ orange, zest and juice (optional) 
  • 550mls slightly warm water

Swirl Filling

  • 90g soft butter, not melted
  • ½ cup brown or coconut  sugar
  • 1 tbsp cinnamon
  • dried fruit (optional)
  • extra gluten free flour for rolling out

Glaze

  • ¼ sugar
  • 3 tbsp water 

 

Method

Mix all the dough ingredients together in a bowl or you can use your mixer with a dough hook. Keep mixing until a dough is formed. It does thicken as you mix.

Tip out on to a floured surface. 

Roll dough out to a long rectangle, the width of your tin and about 10mm thick.

Combine the filling ingredients without the dried fruit. This should look like a thick paste. Spread the filling evenly over the rolled out dough going right to the edges. Sprinkle with dried fruit if using.

Roll the dough up tightly from the shortest edge to form a cylinder.

Lightly grease a loaf tin and lightly dust with flour, make sure the edges and corners are covered.

Put your Swirly Loaf dough in your tin, push out to the corners and level the top to give a flat even surface.

Leave to rise in a warm draft free place for about 40mins. In winter months or colder climate, make a warm water bath for your bread. Run enough warm water into your sink or a sided cake baking tin so that when you place your tin in the water level is lower than the top of your tin. Leave you bread to rise in here.

Once risen, bake in a hot oven, 200°C for 45 mins.

While the bread to baking mix together the glaze ingredients and bring to the boil for 4- 5 minutes. 

Remove from tin as soon as cooked to prevent a soggy bottom and brush the top of the loaf the glaze. Leave on a wire rack to cool before slicing.

Keeps well in a cotton bread bag on the bench. Can be sliced and frozen.