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Blueberry Yeast Bread

All Purpose Veggies
one 9 x 4 x 4 inch pullman loaf (or one 9 x 5 inch loaf)
3.84 from 6 votes
Prep Time 3 hours 30 minutes
Cook Time 30 minutes
Course Breakfast, Side Dish
Cuisine American
Servings 18 slices
Calories 130 kcal

Ingredients
 
 

Instructions
 

  • Blend blueberries in a blender with the lemon juice. Set aside.
  • Mix in the flour and yeast into the the bowl of the stand mixer. Add sugar and salt.
  • Add the blueberry puree to the dry ingredients
  • Start to knead the dough at a low setting (speed 2) for about a minute, until all the ingredients are combined.
  • NOTE: If there are still dry ingredients remaining, add water 1 Tbsp at a time* until all the ingredients are just barely combined, with no dry ingredients remaining.
    *The water you may need to add can vary depending on the protein content of the flour, the water content in the puree, as well as the humidity and temperature of the kitchen. Be sure to add one tablespoon at a time, so you don’t overhydrate the dough.
  • Add the olive oil next.
  • Continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
  • Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
  • Cover and let rise until puffy, about 2 to 2.5 hours***
    This bread recipe takes longer to rise, and the dough does not double in size like the other bread recipes in the blog. Just give it some time to puff up, and proceed to the next step when the bread does not spring back when pressed
  • Punch down the dough, then remove from bowl. Place on a generously floured surface and divide into 4 equal sized pieces.
  • Use a small rolling pin to flatten each piece into a 6 x 9 inch rectangles, and fold into thirds. Starting from the long side, roll the dough tightly into a tight cylinder (like a sushi roll or cinnamon roll). Pinch the ends to seal. Repeat with the other 3 pieces and place in a well-oiled bread pan.
  • Let the dough rise again for 2.5 to 3 hours until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
  • Optional: To add some color and shine to the bread as it bakes, gently brush the tops of the bread with 1 Tbsp of non-dairy milk mixed with 1 Tbsp of maple syrup. (Regular milk or egg wash also works).
  • Bake the bread for 15 minutes, then cover / tent the bread with aluminum foil to prevent over-browning, and bake an additional 10 to 15 minutes, or until the interior of the bread reaches 190°F.
  • Take the bread out of the oven, turn it out on a rack, and cool it slightly before slicing.
  • You can store this bread loaf, well wrapped, at room temperature for up to 3-4 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.

Notes

*Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz. This is recommended since scooping the flour directly from the bag can can pack the flour into the measuring cup, and this means you'll end up with more flour than what's called for in the recipe. If you don't have a kitchen scale, you can measure the flour by spooning pre-sifted flour into the measuring cup, then using the straight end of the spoon to level the flour across the top to sweep off the excess.
**10/09/22 update: I updated the instant yeast from 1 Tbsp to 1 ½ Tbsp to improve rise time. Although this may seem like a lot, the blueberry puree interferes with the bread rising and I found out that more yeast is needed to counteract that. The 1 ½ Tbsp of yeast helped the bread to rise without making it too yeasty. 
***I used raw cane sugar, but you can use regular granulated white sugar, or healthier alternatives like coconut, date, or maple sugars which are less processed and more natural. I also sometimes like to use honey powder.
  • For yeasted breads, I would not recommend using sugar-free substitutes such as monk fruit sweetener or stevia powder since they can cause the bread to not rise properly. If you prefer a lower sugar recipe, you're welcome to leave out the sugar. The bread might taste slightly plain, but it will not significantly impact the shape or texture of the bread.
 
***It's best if the bowl is put in a warm place, and personally, I prefer using the oven that's been preheated for just a quick 10 seconds and spritzed with some water. The moist and warm conditions are perfect for the yeast bread to rise without it drying out. You can also place a bowl of hot water inside the oven so that the steam helps to maintain the humidity. This is especially useful during the winter months, when the conditions are cold and dry.

Nutrition

Calories: 130kcalCarbohydrates: 24gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 130mgPotassium: 40mgFiber: 1gSugar: 3gVitamin A: 7IUVitamin C: 2mgCalcium: 5mgIron: 1mgZinc: 1mg***Net Carbs: 23g
Keyword blueberry, bread, yeasted
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