Baking Bootcamp: Triple Berry Cinnamon Swirl Bread

In case you couldn’t guess, baking is my favourite form of culinary art. I bake when I’m bored, mad, happy, sad, pretty much whenever.

While I know a thing or two about baking, I’m always looking to learn more.

Enter, baking bootcamp.


Joy Wilson runs her blog, Joy the Baker, and she’s teamed up with the folks at King Arthur Flour to bring us her baking bootcamp. There are going to be four different challenges using four different kinds of flour so home bakers can get in the kitchen and learn more about the differences between flours.


The first challenge is this incredible Triple Berry Cinnamon Swirl Bread. It’s made using all-purpose flour, lots of berries, a cinnamon-sugar butter mixture and love. Because what is baking without a little bit of love?



Joy has beautiful step-by-step pictures of the bread making process over on her blog so you should absolutely head on over there and check them out. She also has more information about this baking bootcamp and how you can enter to win some prizes.



This bread is so easy to make and it tastes delicious! There is some rolling, slicing, and braiding involved before this little guy goes in the oven, but don’t be intimidated. Sometimes in life you’ve just gotta go for it and this is one of those times. There is something really satisfying about kneading the dough and turning it into a beautiful braided loaf. You’ll love it. I promise. Be fearless, friends.



Triple Berry Cinnamon Swirl Bread: 



  • 2 1/4 tsp. active dry yeast
  • 1 tbsp. granulated sugar
  • 3/4 cup whole milk, warmed to a warm lukewarm
  • 1 large egg yolk
  • 2 tbsp. unsalted butter, melted
  • 2 1/4 cups King Arthur all-purpose flour
  • 1/2 tsp. salt
  • Olive oil, for greasing the bowl


  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 3 tsp. ground cinnamon
  • 2 cups fresh berries (sliced strawberries, raspberries, blueberries)
  • 1 large egg, beaten, for egg wash


  1. In a medium bowl, stir yeast with sugar. Stir in the lukewarm milk and then add the egg yolk and melted butter. Whisk together until thoroughly combined. Allow mixture to rest for 5 minutes. It should foam and froth.
  2. In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading until it pulls away from the edges of the bowl. Place dough on a lightly floured counter and knead by hand for about 10 minutes more. Dough ball should be smooth and damp without being too sticky. Shape dough into a ball.
  3. Grease a large bowl with olive oil. Place the dough in the bowl and cover. Allow to rest in a warm place for about 1 hour, or until doubled in size.
  4. While the dough rises, whisk together the butter with cinnamon and sugar for the filling. Set aside.
  5. Preheat the oven to 375°F. Grease a 10-inch cast iron skillet {you can also use a 10-inch springform or cake pan}. Set aside.
  6. After the dough has doubled in size, place it on a lightly floured counter and knead twice. Using a rolling pin, roll the dough to a rectangle of about 18×12 inches.
  7. Spoon the cinnamon filling over the top, spreading evenly, leaving a clean 1-inch border around the edges. Sprinkle the fresh berries over cinnamon filling. Start by rolling the longest side of the dough. The roll will be a bit lumpy because of the berries. Using a sharp knife, cut the log in half lengthwise leaving 1-inch of the edge uncut.
  8. Start braiding the two pieces by lifting the left strand over the right strand. Repeat this motion until you reach the bottom of the dough. Press together to seal. Join the two ends, creating a circle with the dough and press together.
  9. Using two swift hands, transfer the dough ring to the prepared cast iron skillet. Brush the wreath with the beaten egg.
  10. Bake for 20-25 minutes until golden brown and bubbling. Allow to cool for about 30 minutes before slicing and serving. Sprinkle with powdered sugar, if desired.


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