Blueberries and Cream Bread

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.

 

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Recipe by Rachel Lacy