Blueberry Swirl Bread: A Bread Machine Delight

Blueberry Swirl Bread: A Bread Machine Delight

from saladinajar.com
Bread
210 min
12 servings
207 kcal / serving

Savor this Sally Lunn-inspired Blueberry Bread swirled with juicy berries. Made with a bread machine and baked to golden perfection in a conventional oven. Try it today!

Ingredients

  • 1 cupfresh blueberries ((the smallest you can find))
  • 3 tablespoonsheavy cream
  • 2 tablespoons1 teaspoon water
  • 2 largeeggs
  • 2 tablespoonsgranulated sugar
  • ¾ teaspoontable or sea salt
  • ¼ cupbutter, chopped into small pieces ((cold))
  • 1 cupbread flour
  • 1 cup2 tablespoons unbleached, all-purpose flour
  • 2 teaspoonsinstant yeast
  • 1egg yolk
  • 1 teaspoonheavy cream
  • salt
  • 1 tablespoonsanding or coarse sugar ((for sprinkling on top of the loaf))

Directions

  1. 1

    Prep the Blueberries: Rinse 1 cup fresh blueberries , lay them on a paper towel to dry, and come to room temperature while making the dough.

  2. 2

    Make the Dough: Dump the remaining dough ingredients into the bread pan: 3 tablespoons heavy cream, 2 tablespoons + 1 teaspoon water, 2 large eggs, 2-3 tablespoons granulated sugar , ¾ teaspoon table or sea salt, ¼ cup butter, chopped into small pieces, 1 cup bread flour, 1 cup + 2 tablespoons unbleached, all-purpose flour, and 2 teaspoons instant yeast Select the DOUGH cycle and press START. After about 10-15 minutes of mixing, open the lid and check the dough to ensure the consistency is correct. The dough should stick to the side and then pull away. If it is too dry, add more water, 1 teaspoonful at a time. If it is too sticky, add flour, 1 tablespoon at a time.

  3. 3

    Shape the Dough: When the DOUGH cycle ends, and the dough has risen to double its original size, remove the dough to a floured surface. Use your fingers to gently shape the dough into a rectangle approximately 12 x 9 inches, with the short side closest to you. Scatter blueberries evenly over the dough and press them into the dough without smashing the berries. Fold the dough like a business letter, one long side over the other, and gently press them together (use your hands or a rolling pin) without smashing the berries.Starting with the short edge closest to you, carefully roll the dough towards the top to make a cylinder, seal the seams, and tuck the ends under.

  4. 4

    Second Rise: Place the shaped dough seam-side down in a greased 8½ x 4½-inch loaf pan.Cover and let rise until it peeks about 1 inch over the pan’s edge (about 1 hour, depending on room temperature).

  5. 5

    Prepare to Bake: When you see the bread has almost risen enough, preheat your oven to 350˚F (180˚C).

  6. 6

    Glaze: Whisk together 1 egg yolk, 1 teaspoon heavy cream, and a Pinch of salt for the glaze in a small bowl. Brush the glaze lightly over the risen loaf and sprinkle with 1 tablespoon sanding or coarse sugar.

  7. 7

    Bake at 350˚F (180˚C) for 40-45 minutes. Use a thermometer to ensure the bread’s internal temperature reaches 190-200˚F (88-93˚C).Tip: If the crust browns too quickly, tent with foil halfway through baking.

  8. 8

    Cool the bread in the pan for 15 minutes, then transfer it to a rack. For the best texture, wait at least 1 hour before slicing (if you can!).