Blackberry Lime Walkaway

This is a beautiful bread filled with cream cheese, jam and fresh fruit.  The recipe is much easier than it looks, and it’s super delicious. Nothing beats blackberries in the summertime, so I walked along the pasture fence picking until I had more than enough for a baking project.  I used raspberry jam and flavored the cream cheese with lime zest and juice.

If Walkaway seems like an odd name for a cream cheese and fruit filled bread, click through to The Italian Dish blog and read about its origins.  I’ve made it several times over the years and am always pleasantly surprised at how simple and adaptable it is.  I made a few changes to the recipe this time, leaving the dough a bit leaner and healthier while bumping up the cream cheese and fruit.

Blackberry Lime Walkaway

Adapted from The Italian Dish

For the dough:

1/3 cup milk

3/4 cup water

3 Tablespoons butter – melted

3 Tablespoons sugar

1/2 teaspoon salt

3 cups all purpose flour

1/2 cup whole wheat flour

2 teaspoons active dry yeast

For the filling:

6 oz cream cheese

zest and juice of 1 lime or lemon (I used 1/2 lemon and 1/2 lime b/c that’s what was in my fridge)

2 teaspoons sugar

1/2 cup raspberry jam

3/4 cup fresh blackberries

I make the dough in my bread machine because I can walk away from it and let the machine slowing mix and knead everything.  However, you can use a stand mixer.  Place the 1/2 cup whole wheat flour, 1 cup flour, sugar, salt and yeast in the mixing bowl and attach the dough hook.  Mix until combined, then gradually add the liquids and butter.  Add the remaining flour until the dough clings to the hook and cleans the sides of the bowl.  Add just enough to form a soft ball – you may have to add a little less or a little more flour.  Knead for about 5 minutes.  Place in a greased bowl and cover.  Let rise until doubled in bulk, about 45 min to an hour.

Line a baking sheet with parchment paper and add just a teaspoon of oil to spread around with your hands.  This will help with any sticky issues in the next step.  When the dough is ready, punch it down and place on the oiled paper with your oiled hands.  Spread the dough to fill the pan completely and evenly.  I did this just with my hands, but you could use a rolling pin.  Mix the cream cheese, sugar, lime juice and zest in a small bowl.  Spread the cream cheese mixture down the middle of the dough in about a 4 inch strip, leaving an inch of dough at both ends.  Next, gently spread on the jam and then top with the fresh blackberries.  To  make the beautiful folded top, use a sharp paring knife to cut diagonal strips down the sides of the dough.  Make two cuts on each end to make the end flaps.  Fold the short end flaps over the filling and then start folding the strips over, alternating from side to side.  Trim away any excess dough when you’re done.  Cover lightly and let rise for about 40 minutes.

Bake at 375 for about 25- 30 minutes, until golden brown.  Serve for breakfast, second breakfast, elevensies, or a snack!  The zing of lime zest and punch of raspberry jam are fantastic.

 

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