Lemon Berry Twist Bread & We’re Moved!

Whew!  So I finally have a kitchen again that has more than 2 drawers, but with that comes LOTS of moving and unpacking.  Bonus – I didn’t have to exercise because I was moving furniture!  I love practical and functional in one 🙂  So here are the rooms I have done so far in the house.  This is basically the back on the house where we eat, drink and play, so it was put together first.

Here is the Family Room:

Here is the breakfast room/kitchen area which is behind the couch in the family room:

Here is the sideboard in the breakfast room.  I love this painting!

I managed to finish a craft before we moved.  I can’t wait to get some more tiles and make more for birthdays and holidays!

Recipe: This bread originally has cinnamon in it with the berries.  I don’t care for cinnamon and berries… so I used lemon zest instead.  It was delightful to make… I love the smell of yeast breads.  A dusting of powdered sugar on top would make it very pretty!

Lemon Berry Twist

Dough:
2 and 1/4 tsp. active dry yeast
1 T sugar
3/4 cup warm milk
1 egg yolk
2 T melted butter
2 and 1/4 cups AP flour
1/2 tsp. salt

Filling:
1/4 cup softened butter
1/4 cup sugar
1 Tablespoon lemon zest
2 cups fresh berries (strawberries, blueberries, blackberries, etc.)  Or thaw and drain some frozen ones.
1 egg

Optional: powdered sugar

For the dough: In a large measuring cup, mix the yeast, sugar and milk. Add yolk and butter. Sit 5 minutes. If it has bubbles on top, you know your yeast is alive!
In a great big bowl, mix dry stuff: flour and salt. Add wet stuff to dry stuff. Knead by hand for about 10 minutes. Or mix in a mixer with the bread attachments for 5 minutes or until the dough pulls away from the sides of the bowl.
Grease a large bowl with oil or cooking spray and let the dough rise about an hour. While waiting…
For the filling: mix together the butter, sugar and zest.
Take a little oil and wipe a cast iron 10″ skillet or baking dish equivalent in size.
Preheat the oven to 375 degrees.
Roll out the dough to a 18×12″ rectangle. Spread the butter/zest except for the top 1″. Scatter berries on top.
Roll very carefully into a long log. Seal the edges by pinching the dough together. Cut the log in half with a serrated knife and twist the two pieces. Be careful. Yes, some berries will fall out. Just put the back in later. Take the two ends and pinch them together to form a circle.
With a large scraper, spatula or just both hands, carefully lift and put the bread into the skillet.
Beat the 1 egg and brush on top of the bread. Bake for 25-35 minutes. Cool and serve.  Or, top with a dusting of powdered sugar.