blackberry jam bread

When my Aunt SN (my mother's second sister) came to Singapore in September 2009, I bought a bottle of sugar-free seedless blackberry jam for her as I know that she likes to eat jam with her toasted bread.

As the rest of us are not that keen on jam and I found out that Aunt SN prefers orange marmalade, I decided to help finish up the jam by using some of it to make bread.

This loaf of bread gets its colour from the jam. As the jam is sugar-free, the bread had a hint of taste of the jam without it being overpowering.

The dough rose very well when left to rest for about an hour.

INGREDIENTS

1 1/2 tbsp butter (softened)
1/2 cup sugarfree seedless blackberry jam
1/2 cup low fat milk
1/2 cup warm water
3 tbsp castor sugar
1 1/2 tsp salt
3/8 cups Nestum cereal
3 1/2 cups bread flour
1 1/2 tsp instant dry yeast

METHOD

1. Place all the ingredients (except the bread flour and the yeast) in the bucket of the breadmaker machine.

2. Add the bread flour, making sure that the wet ingredients are totally covered.

3. Add the yeast.

4. Place the bucket in the breadmaker machine and set to "dough" cycle. Start the cycle.

5. When the cycle has been completed, turn the dough onto a floured board. Using floured hands, knead the dough 5 times.

6. Place the dough in a loaf pan that has been greased and lined with baking paper. Spread out the dough such that the dough reaches the sides of the loaf pan.

7. Cover the loaf pan with a dry cloth and leave for 1 hour or until the dough has doubled in size.

8. Bake in an oven preheated to 180 degrees celsius for 30 minutes.