Start by making the jam. Mix the berries, sugar and arrowroot powder in a pan over medium heat. When the mixture starts to boil, turn the flame low and let it simmer until it thickens. This should take 3-5 minutes. Once the jam coats the back of your spoon, turn off flame and let the jam cool.
Meanwhile, mix the water, yeast and sugar in the bowl of your stand mixer with a dough hook. I use my KitchenAid Stand Mixer, but if you don’t have one, no worries, this will work if you knead by hand as well. Stir and let the yeast mixture sit for 5 minutes until a foam builds across the top of the water. Once the yeast is starting to bubble, add in the eggs, honey, oil and salt. Mix until incorporated. Then with the mixer on low speed, add the flour one cup at a time until the dough starts to unstick from the walls of the mixer. This took me 5 1/2 cups, but will vary depending on the temperature of your kitchen and gluten content of your flour. Knead on low for 5 minutes until the dough is elastic and smooth. Place in an oiled bowl and cover. Let it sit for an hour to rise in a warm area. I place mine by a window.
Preheat the oven to 350 degrees Fahrenheit.
Once the dough has rested an hour, dust and turn the dough onto a work surface. Divide the dough into 3 equal balls. Its okay if they aren’t perfectly even. Roll each dough ball into a long rectangle about 6in in width by 12in long. Smear about 1/3 cup of the jam across the surface of each dough rectangle. Then starting from the longest end, begin to roll the dough towards the opposite end, creating a nice swirl through the dough. Once you’ve reached the other side, pinch the end piece to the dough to create a sealed seam.
When all three rolls have been created, place on a baking sheet seam side down and pinch the ends of one side together. Begin to braid the 3 rolls starting from taking the middle piece and placing it on the outside of the right hand roll. Take the left side and place in the middle. Then take the right side and cross it over the middle to now replace the middle piece. Keep going until you’ve reached the end of each roll and pinch the ends together, then tuck a bit under to create a smooth end.
Brush the top of the dough with an egg wash, then sprinkle with some granulated sugar. Place in the oven and let it bake for 20 minutes. After 20 minutes, take the bread out and brush the middle again with the egg wash. While the dough bakes, it starts to pull apart leaving the center white. By brushing with more egg wash, it will allow this part to get nice and golden as well. Put the bread back in the oven for another 20-25 minutes until golden brown.
Once the bread is baked, let it rest for 10 minutes before slicing into it. This bread is amazing fresh out of the oven with some leftover strawberry jam and butter.