Fresh Blueberry Bread from a Bread Machine Recipe
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Category: |
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Ingredients: |
Ingredients: 1½ cup blueberries
Dough
¼ cup heavy cream, lukewarm
¼ cup water, lukewarm
3 large eggs,1 tsp salt
⅓ cup butter, cut into pieces
3-4Tbsp sugar+2Tbsp sprinkling berries
1½ cup bread flour
1½ cup+3Tbsp unbleached, all-purp flour
2 tsp bread machine yeast
Glaze
1 egg yolk, 1Tbsp heavy cream
Pinch of salt
Granulated, sanding or coarse sugar for sprinkling top of loaf
Rinse fresh blueberries; lay on paper towel to dry & come to room temp while you make dough. Dump remaining ing into bread machine. Select dough cycle; press start. Open lid; check dough after 10-15 min of mixing to make sure consistency is correct. The dough should stick to side, then pull away. If dough is too dry, add more water 1Tbsp at time. If too sticky, add flour 1Tbsp time. When dough cycle completes & dough has risen to double its original size, remove dough to floured surface. Press or roll dough into rectangle 10x16". The short side should be closest to you.
Scatter berries over dough, then sprinkle with 2Tbsp sugar. Carefully roll top of dough towards you to make cylinder. Turn cylinder of dough 90º; roll in approx 12x6" rectangle. With short end closest to you, roll dough tightly from top. Seal seam. Place in greased 9x5" loaf pan with seam side down. Allow dough to rise until almost double. This may take 1 hour or more depending on ambient temp. The dough should be peeking over top about ½ inch.
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Directions: |
Directions:When you see bread has almost risen enough, preheat oven to 350. Whisk together ingredients for glaze in small bowl. Paint raised but unbaked loaf with light touch so glaze won't puddle at outer edges of loaf. Sprinkle with plenty of sugar. I use sanding sugar but regular sugar works too. Bake 350 for 40-45 min. Watch to make sure crust doesn't over-brown before bread is done. If necessary, consider tenting loaf halfway through baking time with aluminum foil to avoid burning crust. Cool in pan 15 min before removing loaf from pan to rack to continue cooling. Best eaten after an hour but good luck getting people to wait that long.
ALTERNATE MIXING INSTRUCTIONS: Directions for making bread with stand mixer or by hand:
To make recipe in heavy-duty stand mixer, add ingredients in same order. Turn on low to mix until ingredients are moistened. Using dough hook, turn speed to 2 or 3; continue beating/kneading until dough becomes smooth and elastic (about 5-10 min). Cover; allow to rise in warm place. Deflate dough gently and shape as indicated in recipe. If making by hand, combine all ingredients into a shaggy ball in bowl. Turn dough to floured surface; knead with hands until dough becomes smooth & elastic, a process that will likely take 10-20 min depending on experience. Place dough ball into greased bowl. Cover & allow to rise until double. Deflate dough gently & shape as indicated in recipe. |
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Personal
Notes: |
Personal
Notes: Ingredients and Substitutions
BLUEBERRIES: Fresh blueberries are the way to go with this bread. In the original recipe, I froze the berries but found that step is not necessary. Rinse and let them dry. That’s all!
HINT: Buy the smallest blueberries you can find. Your loaf will be prettier.
HEAVY CREAM: Substitute half and half if you prefer. Your bread won’t be quite as rich as the authentic Sally Lunn.
WATER: Spring water is my first choice for all bread. If you don’t have it, tap water is fine.
EGGS: I use only large-size eggs in all my bread recipes.
SALT: Use table salt or sea salt. If you use Kosher salt increase the amount by 1/4 teaspoon.
BUTTER: There is no substitute for butter in my book. Be sure it is room temp not melted.
SUGAR: Use granulated sugar inside the bread. You’ll notice a range for sugar in the dough. You can choose the sweetness level. It doesn’t matter if you use granulated or powdered sugar for sprinkling over the berries. Sanding sugar or coarse sugar is first choice for sprinkling on top of loaf. If you don’t have it, leave it off or use granulated sugar.
FLOUR: Recipe specifies part all-purpose flour & part bread flour. Feel free to substitute all-purpose flour for bread flour. The bread flour helps the rise making it a bit lighter.
YEAST: I always recommend instant or bread machine yeast for a bread machine recipe.
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