|4.9028573 (2)||rate this recipe »|
This bread is perfect for a lazy spring morning. It has a distinct blueberry flavor and cake-like texture. Substitute dried apricots or cranberries for the blueberries, if desired.
1 1/4 cups milk
1 teaspoon vanilla
3 tablespoons unsalted butter
1/4 cup sugar
2 teaspoons salt
3 1/4 cups King Arthur Unbleached Special Bread Flour
3/4 cup rolled oats
2 teaspoons instant yeast
1/2 cup dried blueberries
1 tablespoon melted butter
1 tablespoon Cinnamon Sugar Plus
glazing sugar or confectioners' sugar
Dough: Mix together all of the ingredients, except the blueberries and topping (by hand, mixer, or in a bread machine) till you've created a smooth, elastic dough. Add the blueberries, kneading until they're evenly incorporated. Place the dough in a lightly greased bowl, cover, and let rise until doubled, about 1 to 1 1/2 hours.
Shape the dough into a loaf and place it in a greased 9 x 5-inch loaf pan. Cover the pan and let the dough rise until it crowns over the rim of the pan, about 1 hour. Bake in a preheated 350°F oven for 40 to 45 minutes. Remove the loaf from the oven when it's golden brown and firm to the touch, turning it out onto a rack to cool. Brush the loaf with the melted butter, and sprinkle it lightly with cinnamon sugar plus. Let it cool, then sprinkle it with glazing or confectioners' sugar.