Ingredients
Units Scale
- 1 cup water
- 1/2 cup milk
- 1/4 cup unsalted butter (softened)
- 4 cups bread flour
- 2 teaspoons salt
- 1/4 cup sugar
- 2 1/4 teaspoons active dry yeast
- 1 1/4 cups fresh blueberries
- 4 teaspoons ground cinnamon
Vanilla Drizzle Glaze:
- 2 cups confectioner's sugar
- 3-4 Tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Combine 1 cup bread flour, salt, sugar and yeast using the paddle attachment on a stand mixer. Heat water and milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Add warm milk mixture and butter to flour mixture and mix until combined.
- Switch to the dough hook and knead for 4 minutes on medium speed. Gradually add enough remaining flour and all of the cinnamon and knead with dough hook 5 to 7 minutes until smooth and sticky.
- Gently stir in blueberries.
- Place dough in a lightly oiled bowl. Cover with plastic wrap. Let rise until doubled, about 30 minutes. If you press finger lightly in the dough and it leaves an indention it has fully risen.
- Cover and let rest for 10 minutes. Grease 2 – 9 inch loaf pans. Divide dough into 2 equal pieces.
- Form and shape into loaves. Flour work surface. Pat into a oval. Take top 1/3 of the dough and fold down. Seal seam with your palm. Take the bottom 1/3 and fold up. Seal the seam with heel of hand again pressing gently. Fold the dough in half. Tuck and press to seal the final seam. Place dough in prepared loaf pans. Cover with greased or sprayed plastic wrap. Let rise until doubled, about 30 minutes.
- Preheat oven to 350 degrees. Bake for 35-40 minutes, until golden brown. Brush with remaining melted butter. Remove from pans; cool on wire rack 10 minutes. Combine glaze ingredients; drizzle on loaves. Delicious served warm.
- Category: Bread
- Cuisine: American