Or Afternoon Tea, Second Breakfast, or First.
I don’t really know what else to call it. Until I think of something better, because that’s what it is.
It has a beautiful dough that is a pleasure to work with.
It freezes well and toasts nicely.
There is a lot of rising and beating time to get that beautiful texture, but it makes a nice large pan that won’t last as long as you would like it to.
If you have a stand mixer with a dough hook the combining part is a breeze.
Do not worry about the lattice overlapping perfectly. No one will know the difference once it is cut.
If you do not have a thermometer to check the temperature of the water, start with a warm measuring cup, pour half the amount of boiling water that you need, and the other half cold. That’s about right.
Do similar for the milk.
Too cold and it takes long for the yeast to activate, too hot and it kills the yeast. Yup, it’s alive.
Directions
INGREDIENTS
Makes 15”x10”/38 x25cm bread
Prep time 2 hour 30 minutes
Baking time 40 minutes
- 4 cups (450g) fresh organic blueberries, you can use frozen, but do not drain
- ¾ cup (155g) sugar, I used organic cane
- 2 tsp fresh lemon juice
- 1 tsp cinnamon
- ¼ tsp salt
- 2 Tbsp (30g) cornstarch
- 2 Tbsp water
- ½ cup (125ml) warm water 110- 115°F (41-46°C)
- ¾ cup (155g) sugar, I use organic cane
- 1 pkg (8g) active dry yeast
- 7-8 cups (945-1080g) all purpose flour
- 2 cups (500ml) milk warmed to 110- 115°F (41-46°C)
- 2 eggs
- 1 tsp salt
- ¾ cup (185g) unsalted butter, room temperature
1. Mix the cornstarch and water together and combine with the sugar in a medium sauce pan.
2. Stir in the salt and cinnamon.
3. Cook on medium high, stirring until it starts to boil.
4. Fold in the blueberries.
5. Cook, stirring gently for about 5 minutes until the mixture bubbles and the cornstarch has cooked. It will be clear and dark instead of cloudy.
6. Stir in the lemon juice and remove from heat.
7. Grease a 15”x10” (38cmx25) baking dish.
8. In a large bowl that is not cold, stir together the warm water and ¼ cup (52g) sugar.
9. Sprinkle the yeast over and give it a quick stir.
10. Let it sit somewhere warm, or at least not cold, for 10 to 15 minutes. If it does not puff, start again. Do not use this, it won’t work!
11. Once the yeast has risen, stir in the milk, 3 cups (405g) of flour, eggs, salt and ½ cup (105g) sugar.
12. Beat well. Add in another cup of flour and beat some more
13. Add in another cup of flour and keep beating while adding the soft butter.
All of this beating is making it stretchy, giving it structure.
14. Add in the rest of the flour, one cup at a time, you will have to stir by hand.
15. Then knead it with your hands for about 5 minutes. Add more flour if it is too sticky.
If you are using a large mixer you can use the dough hook attachment.
16. Form the dough into a ball and place in a large oiled bowl.
17. Cover with a damp, not wet cloth or loosely with plastic wrap.
18. Let rise for 1½ -2 hours until doubled in size.
19. You will know that it has risen enough if you poke it and it does not spring back.
20. Oven 350°F (180°C)
21. Turn the dough out onto a floured surface and cut ⅓ of the dough off and set aside.
22. Roll the larger piece to fit the baking pan without stretching.
23. Spread with the blueberry filling.
24. Roll out the rest of the dough to about 1 cm thickness, bit less than ½ inch (1.5cm). It should be at least as long as the length of the pan (15” (38cm)).
25. Cut about 14 strips about ½” (1.5 cm) thick.
26. Lay the strips over the blueberry filling in a lattice form, if you want. It doesn’t have to criss cross, you can lay all the horizontal ones, then lay all the vertical ones. Once it is cut, the slices will still look nice.
27. Pinch the ends together and roll over the edges. Sprinkle with sugar.
Bake for 30-40 mins.
Blueberry Afternoon Dessert Bread
Or Afternoon Tea, Second Breakfast, or First. I don’t really know what else to call it. Until I think of something better, because that’s what it is. It has a beautiful dough that is a pleasure to work with. It freezes well and toasts nicely.
Prep Time: 2h 30m
Bake Time: 40 min
Makes: 15”x10” Bread
INGREDIENTS
- 4 cups (450g) fresh organic blueberries, you can use frozen, but do not drain
- ¾ cup (155g) sugar, I use organic cane
- 2 tsp fresh lemon juice
- 1 tsp cinnamon
- ¼ tsp salt
- 2 Tbsp (30g) cornstarch
- 2 Tbsp water
- ½ cup (125ml) warm water 110- 115°F (41-46°C)
- ¾ cup (155g) sugar, I use organic cane
- 1 pkg (8g) active dry yeast
- 7-8 cups (945-1080g) all purpose flour
- 2 cups (500ml) milk warmed to 110- 115°F (41-46°C)
- 2 eggs
- 1 tsp salt
- ¾ cup (185g) unsalted butter, room temperature
INSTRUCTIONS
- In a medium saucepan, combine the sugar, cornstarch and water.
- Stir in the salt and cinnamon.
- Cook on medium high, stirring until it starts to boil.
- Fold in the blueberries.
- Cook, stirring gently for about 5 minutes until the mixture bubbles and the cornstarch has cooked. It will be clear and dark instead of cloudy.
- Stir in the lemon juice and remove from heat.
- Grease a 15”x10” (38x25cm) baking dish.
- In a large bowl that is not cold, stir together the warm water and ¼ cup (52g) sugar.
- Sprinkle the yeast over and give it a quick stir. Let it sit somewhere warm, or at least not cold, for 10 to 15 minutes.
- Once the yeast has risen, stir in milk, 3 cups (405g) of flour, eggs, salt and ½ cup (105g) sugar.
- Beat well until it gets smooth.
- Add in another cup of flour and beat some more. The beating is giving it structure
- Add in another cup of flour and keep beating while adding the soft butter.
- Add in the rest of the flour, one cup at a time and keep beating until it becomes too stiff for the beater. Then knead it with your hands for about 5 minutes.
- Add more flour if it is too sticky. If you are using a large stand mixer you can use the dough hook attachment.
- Form the dough into a ball and place in a large bowl coated with oil or butter.
- Cover with a damp towel, or loosely with plastic wrap.
- Let rise for 1½ -2 hours until doubled in size.
- Preheat oven to 350°F (180°C)
- Turn the dough out onto a floured surface and cut ⅓ of the dough off and set aside for the top.
- Roll the larger piece to fit the baking pan, up the sides, without stretching.
- Spread with the cooled blueberry filling.
- Roll out the rest of the dough to about 1 cm thickness, bit less than ½ inch. It should be at least as long as the length of the pan (15” (38cm)).
- Cut about 14 strips about ½” (1.5 cm) thick. Lay the strips over the blueberry filling in a lattice form, if you want. It doesn’t have to criss cross, you can lay all the horizontal ones, then lay all the vertical ones. When you cut it the slices will still look nice.
- Pinch the ends together and roll over the edges.
- Sprinkle with sugar.
- Bake for 30-40 mins.
