Blueberry Loaf

Here’s a recipe from the Hummingbird Bakery ‘Home Sweet Home’ book which I made at my Mum’s request.  It has a Chelsea Bun / Bread & Butter Pudding feel to it

What you need:

One 900g / 2lb loaf tinIMG_2083

For the dough

300ml lukewarm whole milk
25g caster sugar
1 1/2 tsp dried active yeast
500g strong white bread flour, plus extra for dusting
1 tsp salt
85g unsalted butter, cubed

For the filling

60g unsalted butter, softened
100g soft light brown sugar
200g blueberries
1 large egg, beaten

What you do:

  • Grease the loaf tin and dust with flour
  • In a jug, mix the milk, caster sugar and yeast.  Stir well and set aside until it becomes frothy – mine didn’t froth 😦
  • In a large bowl, sift together the flour and salt.  Rub in the butter into the dry ingredients to form a crumb like consistency
  • Make a well in the centre and pour in the milk mixture.  Use a spoon to mix to form a dough
  • Turn out onto a floured surface and knead well.  Place back in bowl, cover with cling film and leave in a warm place to rise for approx. 45 minutes or until doubled – mine didn’t double, in fact it didn’t look any different in any way!
  • Once proved, knock back, and roll out to approx. 30 x 38cm then cut lengthways into 4 equal strips – the equal strips bit is quite important because you need to stack them
  • Spread butter over the strips, sprinkle 50g of the brown sugar over, then scatter the blueberries on too, gently pressing into the dough

Blueberry loaf

  • Stack the strips neatly on top of one another
  • Cut into 6 equal stacks, then put them into the loaf tin, cut side facing up.  Place each stack next to each other to fill the tin
  • Use up any extra blueberries or gather up the ones that have fallen out, press into the dough
  • Wrap the tin in cling film and allow to rise again – approx. 30-40 minutesLift the strips and stack them neatly on top of each other

Blueberry loaf

  • Preheat oven to 170°c
  • Brush the top with the beaten egg and sprinkle over the remaining sugar
  • Bake for approx. 30-35 minutes – mine actually took closer to 45 minutes

Blueberry loaf

  • Allow to cool but this is nicer served warm with a splash of cream

Blueberry Loaf

Until next time…Happy Baking!

 

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6 thoughts on “Blueberry Loaf

  1. Claire | Art and Soul says:

    Wow! That looks really labour-intensive… although that could just be because I’m a really lazy baker – haha! It looks lovely.
    I was thinking of trying blueberry muffins this week because my husband came back from the supermarket the other day with some bargain blueberries. Not sure if I’ll manage it before the toddler scoffs them all though 🙂

    Liked by 1 person

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