Ingredients
Scale
- 1 Cup of Blueberries
- 1 Tablespoon of Lemon Juice
- 1/2 Cup of Light Brown Sugar
- 1/4 Cup Softened Unsalted Butter
- 4 Cups of Flour
- 1 Packet of Rapid Rise Yeast
- 2 Tablespoons of Olive Oil
- 2 Cups of Warm Water
- A Pinch of Salt
Instructions
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Combine yeast and warm water in a medium-sized bowl. Stir gently to combine. I prefer to use a whisk. Allow yeast and water to sit for approximately 10 minutes. This allows it to “bloom” and it will appear foamy.
- In a separate mixing bowl, combine flour and salt. Stir. Create a “well” in the flour mixture. Sprinkle 1/4 cup of brown sugar over the top of the flour mixture. When yeast has “bloomed”, pour into flour mixture.
- Using a mixing spoon, stir the dough until it is all combined. The dough will be very sticky and “shaggy”.
- Transfer the dough back into the bowl the yeast was bloomed in. Drizzle small amount of olive oil over the top of the dough and cover. Allow the dough to “rest”. It should rise to double it’s original size. This rise takes approximately one hour.
- While the dough is “resting”, combine the blueberries with 1/4 cup of brown sugar. Add lemon juice and softened butter in a small mixing bowl. Lemon zest can be added during this step or sprinkled in during step 6.
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There are two ways for this step. You can pour the blueberry mixture into the bread dough. Then, use a spoon to press the edges of the dough. This will work the blueberries to the bottom of the bowl. The second way is to “loosely” roll out the dough onto a lightly floured surface. I use my hands to work the dough out. No utensils necessary. Then I place my blueberry mixture on my dough and fold over and then roll up.
- Place back in the bowl. Cover with a clean tea towel or wrap. Allow to rise for another 30 minutes. While dough is rising, preheat oven to 400 degrees Fahrenheit. Place dutch oven inside to warm up.
- Carefully remove warmed dutch oven after 30 minutes and place dough into warmed pan. I use parchment paper under my bread for easy removal. Be careful with this part as the dutch oven will be HOT!
- Place dutch oven lid on top and allow bread to bake for 30 minutes. After 30 minutes, remove lid and at this time, you can drizzle a little butter over the top. Bake for another 10 minutes uncovered. Carefully remove the dutch oven and allow bread to rest for another 10 minutes.
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Remove from dutch oven and allow to cool on cooling rack.
Notes
- You can add your blueberries how you’d like to your recipe.
- Lemon zest is not required for this recipe to be amazing. It is entirely a personal choice.
- Flour can be all-purpose, artisan, or bread. I prefer artisan but will use unbleached all-purpose flour.
- Prep Time: 2 hours
- Cook Time: 40 minutes
- Category: Breads