Prep 4 hrs
Cook 40 mins
Similar to a classic battery bread, this slightly sweet loaf is wonderful fresh, or toasted with butter and honey. Almost a coffeecake, but not too rich. Raspberries would work, as would a vanilla paste swirl.
- 22.18 ml yeast
- 236.59 ml water
- 118.29 ml sugar
- 236.59 ml blueberries (fresh or thawed)
- 6.16 ml salt
- 3 eggs
- 118.29 ml unsalted butter, softened
- 78.07 ml skim milk powder
- 473.18 ml all-purpose flour
- 709.77 ml bread flour
- melted butter (to garnish)
- cinnamon (to garnish)
- sugar (to garnish)
- Whisk together the water and yeast.
- Add sugar, salt, eggs, butter, skim milk powder and most of flour.
- Stir to make a batter-like mixture.
- Fold in blueberries. Add the remaining flour as necessary to form a thick batter. How much if at all will depend on humidity and the amount of moisture in your berries.
- Cover bowl with a tea towel and let batter rest 30 minutes.
- Meanwhile, generously grease a 9 or 10-inch angel food cake pan.
- Pour batter in (after rest).
- Cover pan lightly with greased wax paper and let batter rise until it nearly reaches the top of the pan.
- Drizzle on melted butter and dust with sugar and cinnamon.
- Preheat oven to 350°F.
- Place cake pan on a baking sheet and place in oven.
- Bake until nicely browned (about 40 minutes).
- Cool for 10 minutes before removing from pan and placing on a wire rack to cool completely.
Thaks Karen, you did exactly right with the flour. When making any bread humidity as well as other factors (in this case the moisture content of fresh VS frozen blueberries) effects the moisture content of the bread. So this will require more or less flour depending on those things. I am sending in a correction to refelect that. Thanks for pointing that out :)
This came out exactly as promised...just slightly sweet with a combination of bready/cakey texture. I thought I made a boo boo with this recipe because of the flour. It says "add most" but it doesn't say if you should add the rest at any point....so I just added until I had what looked like a batter (thicker than cake batter, thinner than muffin batter.) I still am not sure if I did it correctly, but it came out pretty and it does taste good. I had it plain and thought it could be a bit sweeter (my blueberries were a little bit too tart, I think), so I plan on toasting and adding butter, cinnamon and sugar next time. Thanks!