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Blueberry Muffin Bread

Blueberry Muffin Bread

A light, airy version of your favorite blueberry muffin, in bread form.

Recipe by girlversusdough

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(1)

Prep Time: 2 hours 20 minutes

Total Time: 2 hours 40 minutes

Servings: 2 8 x 5-inch loaves

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Ingredients

3/4 cup almond milk (or any milk you have)
1 egg
3 tbsp water
2 tbsp butter, room temperature, cut into 1-inch cubes
3 cups bread flour
3 tbsp sugar
3/4 tsp salt
1/4 tsp nutmeg
2 1/4 tsp active dry yeast
1/3 cup dried blueberries

Directions

1In a large bowl, combine flour, sugar, salt, nutmeg and yeast.
2In a small bowl, combine milk, egg, water and butter.
3Pour wet ingredients into dry ingredients. Mix.
4Add blueberries to mix. Stir with a spatula until a shaggy dough forms. Dump contents onto counter and knead until soft and smooth, about 10 minutes.
5Place kneaded dough in greased bowl. Cover and let rise until doubled, about 60-90 minutes.
6Punch dough down and divide in half. Shape dough pieces into loaves and place in two greased 8 x 5-inch loaf pans. Cover and let rise until doubled, about 60 minutes.
7Preheat oven to 350 degrees F. Bake loaves about 20-25 minutes until golden brown on top. Cool completely in pans on a wire rack before serving.

Categories: Breads, Muffins, American, Comfort Foods, Vegetarian

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DonaC said:

Just have to wonder how fresh blueberries hold up through the kneading process. Wouldn't they fall apart? Seems likd it might be better to add them towards the end of the process, or use the bread machine and add them at the "nuts and fruits" beep!

7/7/2010 10:29:31 AM