Blueberry Tear and Share Loaf

This bread is a cross between a cake and a bread really, it is so soft, fluffy and fruity. It's filled with fresh blueberries that will burst in your mouth at every bite, releasing its blueberry goodness. The loaf would be great for Easter brunch! It is a tear and share loaf after all.. 

Of all things bake-able, I think bread is definitely the most fun. Basically, baking bread feels like magic. At its most basic level, you need flour, water, yeast and salt. Knead for a while, and the yeast will become awake. Kneading for bread dough is like electricity for the monster of Frankenstein. The dough will grow and grow and you will knock it back and shape the dough and it will grow again. Then there's the soothing activity of sitting in front of your oven and watching it bake, getting its golden brown color, smelling that fresh bread smell.. And there are endless possibilities! 

For some, baking is a bit daunting. You might have ended up with a bread that looked more like a brick. But honestly, even the best bakers have experienced this at some point in their career! My first bread wasn't exactly worth a prize ribbon but that's all water under the bridge now. Some top tips to make sure your bread doesn't fail:

1. Always make sure your yeast and salt are added on separate sides of the bowl. While salt is crucial for the bread's flavor, it can kill the yeast and the bread won't rise, however much you knead it.

2. Knead! Okay, this is not always necessary because there are plenty of no-knead breads, but it is often an important part of a bread recipe. There are a lot of kneading techniques, figure out which one works best for you, there is no "best" way to do it. 

3. Don't add extra flour to a recipe by (over)flouring your working surface. You might be faced with a bread that is very or extremely sticky, and you will be tempted to add flour to your surface. Resist, and power through! There are plenty of techniques (or machines) to make kneading wet dough easier. A wetter dough is often a better dough! If your dough is "medium" wet, you might want to consider oiling your working surface with sunflower or olive oil. 

Recipe Blueberry Tear and Share Loaf

A sticky loaf, studded with fresh blueberries that is perfect for (Easter) brunch!

Makes: 1 450gr loaf

Tools: a 450gr loaf tin (greased and floured), pastry brush, rolling pin

Ingredients:

Dough:

250gr strong white bread flour
2 gr instant yeast
1/2 tsp salt
12gr caster sugar
42 unsalted butter, cubed
150ml lukewarm full-fat milk 

Filling and topping:

30gr unsalted butter, softened

Image 1 

50gr soft light brown sugar
100gr fresh blueberries

1 medium egg, beaten

1. In a bowl, mix together lukewarm milk, sugar and yeast and leave to rest for 20 minutes, or until the mixture becomes frothy.

2. Mix the flour and salt in a separate bowl. Add the butter and rub between your fingers until the mixture looks like fine bread crumbs (without large lumps of butter). Add the frothy milk mixture to the dry ingredients and use a wooden spoon to bring the dough together.

3. Turn the dough out onto a working surface and knead for 10-15 minutes until soft and smooth. Lightly flour a bowl and place the dough in it. Cover the bowl with a moist kitchen cloth or cling film and allow the dough to rise in a warm place for about 45 minutes, or until doubled in size. 

Image 2

4. Once proved, turn the dough out onto a working surface and knock it back. Gently knead it for a minute, then roll it out on a lightly floured working surface to a 15 x 19cm (6 x 7.5 inch) rectangle. Cut the dough into four equal strips lengthwise.

5. Brush the softened butter evenly over each strip, then sprinkle 25gr of the sugar evenly over each strip. Push the blueberries gently into each strip (see image 1).

6. Carefully lift each strip and stack them on top of eachother (see image 2). Cut into 6 equal stacks. Place each stack into the greased and floured tin (see image 3). If any blueberries have fallen out, you squeeze these in between the strips.

Image 3

7. Wrap tin in cling film and leave to rise for 30-40 mins or until doubled in size. In the meanwhile, preheat the oven to 170C (325F).

8. Once risen, brush the top of the loaf with the egg and sprinkle with the remaining 25gr sugar. Bake for 30-35 minutes or until golden brown. Allow to cool slightly. Best served when it is still slightly warm.

This loaf is best eaten on the day it is baked. You can freeze any leftovers.

Adapted from: Hummingbird Bakery Home Sweet Home