Blueberries and Cream Bread

June 13, 2012 27 Comments


Bread has always, always, always been my weakness.  I know there are supposedly all kinds of things that says about me but it’s true.

I puffy heart bread. . . especially homemade bread.

My mom used to make yeast rolls when we were kids and they were the best.  Soft, slightly sweet and if you piled them with butter?  SWOON.

I kind of think Mr. Boy is following in his Mama’s shoes when it comes to bread; this little boy loves some “bwead.”  Loves. It.

I made my first loaf of bread when I was in college; it was my sophomore year and I had just moved in to my first apartment.  Since I came from a long line of home-cooks, I just assumed I could cook too . . . even though I had not ever made a thing other than homemade chocolate chip cookies and brown sugar bars.

But, yeah, I could cook — I just knew it.  And baking?  Pshaw.  I knew I could do that too.

So, in true, hard-headed, not-thinking-things-through, college-kid fashion, I decided to host a dinner party the second week of school.  I was going to cook steaks and make bread.  And,  in true college-kid fashion . . . that was all I planned to cook.

‘Cause, what else do you need?

I still remember kneading the dough and shaping the loaves . . . as well as the first bite.  PERFECTION.  Oh, yeah — I did it.

Wanna know why?  Yeast breads are easy.

I’ve had people tell me that yeast scares them … or that it seems like it would be too hard.  Using yeast is just about one of the easiest things ever.  Dump it in some warm water and let it get it on.  That’s all you gotta do.

Promise.

So, when you see bread recipes like this Blueberries and Cream Bread, don’t dismiss it because you see the word yeast in it.  Try it.  Thank me later.


This recipe is one I adapted from a Cinnamon Bread recipe that is in the very first cookbook I ever owned:  The Adair United Methodist Women’s Cookbook.  Yep, a church cookbook — a collaboration of recipes from all the women who helped raise me, raise my dad and some even were around when my Grandpa needed raising.

I adore church cookbooks.  They are simple.  Homey.   Full of memories.  Each recipe has a name I know printed beside it . . faces I remember smiling at me (or frowning when I happened to be a bit too rowdy during Vacation Bible School).

The original Cinnamon Bread recipe was submitted by the pastor’s wife, Sherrian.  And, incidentally, the mother of my first boyfriend.  I was 7.

And now that I have a 5 year old daughter . . . I completely understand why my mother made us “break” up within 24 hours.

(Sigh)

Whether you’re recovering from a broken heart, need great breakfast bread, or want a coffee break treat, this bread is it.  Soft and chewy interior … perfect crust … slightly sweet… fresh blueberries that pop in the oven, releasing all of their blueberry goodness.

‘Nuff said.

And, if you want to skip a bunch of steps, throw everything in the bread machine and let it do the work for you.  I used the dough cycle for mine and then pulled out the dough and shaped it.  Easy Peasy.

Oh, and, yes … there is a secret ingredient!

Blueberries and Cream Bread

Slightly sweet dough combined with fresh berries for a satisfying breakfast or coffee break treat.

Ingredients

  1. 4 cups All-Purpose Flour, divided into 2 cup portions
  2. 1 package active dry yeast*
  3. 1 cup of International Delight Coldstone Creamer**
  4. 1/4 cup Butter
  5. 1 teaspoon Salt
  6. 2 eggs, beaten
  7. 1 cup Blueberries
  8. 2 tablespoons Brown Sugar

Directions

If Using a Mixer:

  1. In a large mixing bowl, combine 2 cups of flour and yeast.
  2. Heat International Delight Coldstone Creamer, salt and butter in a small saucepan till warm (115 to 120 degrees). Stir till butter is completely melted.
  3. Add the liquid to the flour/salt, and then add the beaten eggs.
  4. Beat at low speed for 1/2 minute, scraping the bowl periodically — then beat three (3) minutes at high speed.
  5. By hand, stir in the remaining flour to make a moderately stiff dough.
  6. Knead on a lightly floured surface for 8-10 minutes until the dough is smooth.
  7. Shape into a ball and place it in a lightly greased bowl, turning once to allow all exposed dough to be oiled.
  8. Cover and let it rise till doubled (about 1 hour).
  9. Punch down and divide in half.  Cover, letting each half rest 10 minutes.
  10. On a slightly floured surface, roll each half of dough to a 12×8″ rectangle.
  11. Brush each with 1 1/2 teaspoons of melted butter and then sprinkle 1 tablespoon of sugar over each rectangle.
  12. Sprinkle freshly washed 1/2 cup of blueberries onto each dough rectangle.
  13. Starting at the “long side”, roll up and seal seams.
  14. Place in greased baking pans.
  15. Cover and let rice till double (About 30 minutes).
  16. Bake at 375 for 18-20 minutes.
  17. Cool slightly before diving in.

If Using the Dough Cycle of a Bread Machine:

(check your machine’s instructions first — mine says liquids go in first but some require dry first)

  1. Heat creamer, salt and butter till warm (115 to 120 degrees)
  2. Pour into bread machine baking canister.
  3. When just warm to the touch, add in beaten eggs.
  4. Add the flour and then make a “well” in the flour and pour in your yeast.
  5. Set the machine for the “dough cycle.”
  6. When the machine has finished, complete steps 9-17 from the instructions above.

Notes:

* I never buy the small packages of yeast — I get the large blocks instead.  1 package of active dry yeast is the equivalent of 2 1/4 teaspoons of active dry yeast or 2 teaspoons of instant yeast.

**If you opt to not use the flavored creamer, use 1 cup of milk plus 1/4 cup of sugar.

 

Copyright © http://followinginmyshoes.com
Recipe by Rachel Lacy

 

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About Rachel Lacy

Rachel Lacy is the author of Following In My Shoes, where she blogs about Mommyhood, Family-Friendly Recipes and Bento Lunches, and Life in Texas. She is a lover of all things Coffee and Nutella. Connect with Rachel Lacy on Google+ and stop by the Following In My Shoes Facebook page.

Comments

  1. Penelope says:
    June 13, 2012 at 12:02 pm

    Ooh, amazing, that really looks divine!

    Reply
  2. April Decheine says:
    June 13, 2012 at 12:42 pm

    Oh that looks so good, awesome recipes!

    Reply
  3. Melinda @ LookWhatMomFound says:
    June 13, 2012 at 1:25 pm

    looks heavenly

    Reply
  4. Jennifer says:
    June 13, 2012 at 1:28 pm

    wow, that looks absolutely amazing!

    Reply
  5. Whitney at It's Gravy, Baby! says:
    June 13, 2012 at 1:56 pm

    Definitely trying this SOON. Looks delicious!

    Reply
  6. Laura Sweeney says:
    June 13, 2012 at 3:28 pm

    That looks AMAZING!!! I’ve never made bread before and the thought alone terrifies me…but your picture makes me want to go out and spend a fortune on a bread maker..mmmmmm!!

    Reply
  7. Billie says:
    June 13, 2012 at 3:45 pm

    I don’t much care for blueberries, but your pictures definitely make it look delicious.

    Reply
  8. Liz @ A Nut in a Nutshell says:
    June 13, 2012 at 4:26 pm

    Now I know what the blueberry comment from FB came from. :) That looks insanely delicious!

    Reply
  9. Notorious Spinks says:
    June 13, 2012 at 6:53 pm

    I think you just convinced me to get a bread machine… awwwwww!

    Reply
  10. Stefani says:
    June 13, 2012 at 6:57 pm

    That looks super yummy!

    Reply
  11. Tricia says:
    June 13, 2012 at 9:49 pm

    blueberry is my son’s favorite I bet he’d love it

    Reply
  12. Virginia from That Bald Chick says:
    June 13, 2012 at 10:55 pm

    Yes, please. Oh, can I have a pat of butter on mine. Yum.

    Reply
  13. Ty @ Mama of 3 Munchkins says:
    June 13, 2012 at 11:37 pm

    That Cream Bread sure does look delicious!

    Reply
  14. Stefanie says:
    June 14, 2012 at 7:41 am

    That bread looks awesome!

    Reply
  15. Theresa says:
    June 14, 2012 at 9:39 am

    This looks so amazing! I love the story behind it too. So sweet. :)

    Reply
  16. Kathleen says:
    June 14, 2012 at 9:55 am

    This looks amazing. No wonder the kids are gobbling it up!

    Reply
  17. Tammy says:
    June 14, 2012 at 2:12 pm

    It looks so yummy.

    Reply
  18. Henrietta says:
    June 14, 2012 at 9:55 pm

    I absolutely adore bread as well and you are so right, it’s easy {and fun} to make! Bread and blueberries and coffee creamer??? Bliss!! Can’t wait to try this!

    Reply
  19. Kiersten @ Oh My Veggies says:
    June 15, 2012 at 1:49 pm

    Yes ma’am, I’m one of those afraid-of-yeast types. :) I inherited it from my mom–she flat-out refused to make anything involving yeast and after a few half-hearted attempts once I moved out of the house, I’ve joined her in refusing to make breads with yeast. Maybe this will be the bread that changes my mind? Because I love blueberries!

    Reply
  20. Catharine @BakingChemist says:
    June 15, 2012 at 4:14 pm

    This does look great! And I’d like to try it. Could you tell me what size baking pans you used? The size of the pan affects the baking time!

    Reply
  21. Courtney says:
    June 15, 2012 at 7:08 pm

    Wow, I need a slice of that!

    Reply
  22. Zipporah Sandler says:
    June 17, 2012 at 2:25 pm

    I love anything with blueberries in it. I may try this recipe.

    Reply
  23. JulieD says:
    June 18, 2012 at 1:10 am

    That bread looks amazing, Rachel!

    Reply
  24. SCM (SocialCafe Magazine) says:
    June 18, 2012 at 11:18 am

    Your bread looks amazing. Can’t wait to try it!

    Reply
  25. Helena Green says:
    June 19, 2012 at 1:10 am

    Wow, this is perfect for breakfast. It is good this one to start my dad.

    Reply
  26. Colleen says:
    June 25, 2012 at 8:40 pm

    This looks yummy for breakfast.

    Reply
  27. Donna says:
    June 26, 2012 at 9:44 am

    I’m guilty of being afraid of “yeast” breads. But I’ll take your word for it and give this a try! :) It looks so good!

    Reply

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