- Prep Time: 2h
- Cook Time: 45m
- Total Time: 2h 45m
- Yield: 1 large skillet of blueberry bread
Ingredients
- 2 ⁄3 cup warm whole milk heated to about 105°
- 1 tablespoon whole milk
- 1 cup Dixie Crystals powdered sugar
- 2 cups fresh blueberries
- 1 (13-ounce) jar blueberrry preserves
- 1 teaspoon salt
- 2 large eggs
- 1 ⁄4 cup melted butter, unsalted
- 3 cups flour
- 1 (0.25 oz) pkg Red Star active dry yeast
- 1 tablespoon white Dixie Crystals sugar
- zest from half a lemon * optional
Instructions
- Pour the warm milk into the bowl of a stand mixer. Poiur in the white sugar and active yeast.
- Let sit, without touching it for 10 minutes. The yeast and milk mixture should be foamy, if it\'s not start over with fresh yeast.
- Add in one cup of flour.
- With the paddle attachment, mix on low to combine.
- Next, add the butter and 1⁄2 cup flour.
- Mix until combined.
- Add eggs one at at time and mix in.
- Slowly add the salt and remaining 11⁄2 cups flour
- Mix until a dough forms.
- Spray a large bowl with cooking spray.
- Place the dough in bowl, turning it a few times to make sure that it is fully coated.
- Cover with a tea towel and let rise in a warm, until doubled in size - this normally takes mine somewhere between 1 hour and 1 hour and 30 minutes.
- Next, spray a 10-inch cast-iron skillet with cooking spray.
- On a large, flat lightly floured surface, roll dough into an 18x16-inch rectangle.
- Also make sure to do this on a surface that you can easily clean because blueberry preserves will probably get everywhere.
- Spread the blueberry preserves all over the dough, leaving a 1⁄2 inch border.
- Pour almost all of the blueberries onto the dough/preserves. Leave out a few for the top.
- Starting at one of the long sides, roll up dough, jelly roll style, pressing seam to seal.
- Place the dough, seam side down on a cutting board
- Cut in the dough log in half lengthwise, pinching top to seal.
- Now just as if you were going to twist two strings together, carefully twist dough pieces around each other,
- Lay them in a twisty like circle in the cast iron skillet, cut side up, tucking end underneath.
- Cover with a tea towel and let rise in a warm, place (75°) doubled in size, about 1 hour.
- Preheat oven to 350F.
- Bake for 30 to 40 minutes or until down.
- About 25 minutes in, I like to loosely over the top with foil so it doesn\'t burn while it continues to finish baking.
- Let cool completely.
- In a small bowl, whisk together powdered sugar and milk until smooth.
- Drizzle over cooled bread.
- Top with fresh blueberries and lemon zest.
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