Cinnamon Blueberry Bread

Cinnamon Blueberry Bread!  Imagine the aroma of freshly baked bread with the added bonus of cinnamon.  Now add to that sweet blueberries.  Yummmmmmmm!  

 

Now imagine slicing thick slices while it is still warm and slathering it with butter.  This is exactly what I had for lunch today.   And as the imagination races, how about cutting thick slices, soaking it in egg/milk mixture and making Blueberry Cinnamon French Toast!  Now we're talkin'!

A cup of tea and Cinnamon Blueberry bread toasted would be a lovely afternoon treat too. 

 

Have I piqued your interest?  Here is my recipe.  It makes two loaves of bread and it freezes beautifully.  I know you'll want to make this and have it on hand for a special brunch or breakfast or anytime treat.

Cinnamon Blueberry Bread

Makes 2 loaves

Ingredients:

• 1 cup milk
• 3/4 cup water
• 1/3 cup butter

• 7 - 1/2 cups of flour (more or less as needed)
• 6 Tablespoons sugar
• 1 1/2 teaspoons salt
• 4 teaspoons instant dry yeast
• 3 eggs, room temperature

• 1/2 cup sugar
• 2 teaspoons cinnamon
• 2 Tablespoons butter, melted
• 1 cup frozen blueberries

Directions:

1. Combine milk, water and 1/3 cup butter in a small saucepan and heat over low heat just until the liquids are warm.  (DO NOT let it get hot or it will kill the yeast).  Once the liquids are warm, remove from heat and stir until the butter is melted.
2. Place 6 cups of the flour, 6 tablespoons sugar, salt and yeast in large bowl of your mixer.  (If you have a KitchenAid stand mixer, attach the dough hook).  Mix the dry ingredients for a few seconds to combine and then gradually add the eggs.  Mix.
3. Add the warmed liquids to the flour/eggs and mix for several minutes.  **NOTE:  If you are not using a mixer you may do this process first with a wooden spoon and then by hand as the dough stiffens.
4. Add enough of the remaining flour until the dough clings to the dough hook and the sides of the bowl are clean (dough isn't sticking to bowl).  Turn out onto a lightly floured surface and knead for about 5 minutes. 
5. Place dough in a greased bowl.  Cover and let rise in a warm/draft free location until double in size, about 40 minutes.
6. Combine 1/2 cup of sugar and the cinnamon in a small bowl. 
7. Lightly grease (or use a non-stick cooking spray) the two bread loaf pans.
8. Now punch the dough down the dough that has been rising.  Divide dough in half and roll each half into a 9" X 14" rectangle.  Brush dough rectangle with melted butter and sprinkle with the cinnamon/sugar mixture.  Sprinkle 1/2 of frozen blueberries on each rectangle.
9. Roll dough tightly and shape into loaves.  Place in the loaf pans.  Cover with a tea towel and let rise until double (about 40 minutes).
10. Bake in preheated 375 F oven for 35 minutes.  REMOVE FROM PANS IMMEDIATELY and let the loaves cool on a wire rack.

This bread freezes beautifully.  Once cooled, wrap tightly and put in freezer.
Basic bread recipe adapted from The Italian Dish .

Until next time,

Cheers!

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