Roasted Blueberry Pull-Apart Bread Loaf
Recipes Bread Breakfast / Brunch Desserts Holidays Seasonal cooking
Description
This pull-apart loaf uses a favorite summer fruit, blueberries, but with a twist, they're roasted. It's a decadent bread that is served with a luscious lemon glazed.
Ingredients
Bread:
2 1/2 c. + 2 T. all-purpose flour, divided
3 T. granulated sugar
1 1/2 t. instant yeast
1 1/4 t. kosher salt
1/4 c. unsalted butter, softened
1/4 c. water
1/4 c. whole milk
1/2 t. pure vanilla extract
1 large egg, at room temperature
Roasted Blueberries:
2 c. fresh blueberries
1/2 c. (1 stick) unsalted butter, melted
2 t. fresh lemon zest
Lemon Glaze:
2 c. powdered sugar
2 t. lemon zest
2 T. whole milk
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Bread:
In the bowl of a stand mixer, whisk together 1 c. flour, sugar, yeast and salt.
In a small saucepan, cook butter with water, milk and vanilla over low heat until butter is just melted and mixture is 120 degrees.
Pour butter mixture into flour mixture; beat with paddle attachment on low speed until just combined. Add egg; beat until just combined. Change to the dough hook; slowly add remaining flour, but reserving 2 T. for an adjustment later.
Knead dough on low until there's a smooth, slightly sticky dough. Add some or all of the remaining 2 T. flour, if necessary.
Shape dough into a round; place in an oiled bowl or dough rising bucket. Turn dough to oil the top. Cover; let rise until doubled, 30 - 45 minutes.
Turn dough out onto a work surface; press into an 8x6" rectangle. Wrap with plastic wrap. Refrigerate for 1 - 18 hours.
Line an 8 1/2" x 4 1/2" bread pan with parchment paper; spray with cooking spray.
Roll dough out to a 13"" x 10" rectangle. Spread roasted blueberries over dough, leaving a 1/2" border on the edges.
Cut dough into 4 rectangles, 10" x 3 1/4". Stack rectangular strips on top of each other; cut stacks into 4 even rectangles.
Turn loaf pan onto its end; stack rectangles on top of each other from one end of the pan to the other. Turn pan right side up; loosely cover with plastic wrap. Let rise until doubled, about 45-60 minutes.
Preheat oven to 350 degrees.
Bake 15 minutes; tent with aluminum foil. Bake for another 25 - 30 minutes, until loaf reaches 190 degrees.
Let cool in the pan for 15 minutes; remove from pan. Drizzle with lemon glaze.
16 servings.
Roasted Blueberries:
Preheat oven to 400 degrees.
Toss blueberries with the remaining ingredients; spread out on a parchment lined baking sheet.
Roast 10 - 15 minutes, until blueberries begin to burst and release their juices. Let cool completely.
Lemon Glaze:
Whisk together all glaze ingredients. Use immediately.