Hardly do I ever bake homemade bread for my own consumption as limiting unhealthy carbs is very important to me. However, sometimes you just have to make an exception and remind yourself that this isn’t an every day thing. This bread makes me want to sing from the rooftops!Jump to Recipe
Well, I had a feeling it would happen. Our 4th of July boat plans are cancelled due to the rise in COVID-19 cases here in Texas. I’m actually glad the state of Texas is putting a halt to businesses which have been re-opening and accepting large capacities at an alarming rate. Why do bars even need to be open during this time? I totally understand the making money part and I don’t want any business to close due to these unprecedented times; however, I would imagine it is very difficult to properly social distance at a bar with the influence of alcohol. Who even wants to go to a bar and socalize with others right now? I sure don’t.
So, since I won’t have to run around in a bikini for 4th of July weekend, I’m baking and eating bread. I love this recipe bread recipe so much because it actually doesn’t intimidate me unlike other bread and pastry recipes. My tip for not becoming overwhelmed with each step is to read over the recipe carefully before starting. Also, having all ingredients measured and ready to go will ensure a smooth process. I hope you love this recipe as much as we did!
Stay safe, stay healthy, stay home and wear your damn masks! 🙂
Blueberry Brioche Bread
- 1/4 cup Whole Milk warmed to touch
- 1 1/2 Tbsp Active Dry Yeast
- 4 cups All-Purpose Flour
- 1/4 cup Granulated Sugar
- 1 1/2 tsp Salt
- 5 large Eggs
- 1 cup Unsalted Butter Room Temp
- 1 cup Fresh Blueberries
- 1 cup Turbinado Sugar
- 1 Egg (for egg wash)
- 1 Tbsp Whole Milk (for egg wash)
- In a small bowl, add the warmed milk and dry active yeast. Stir to combine.
- Allow the milk/yeast mixture to sit and activate for 5 minutes. *The mixture will begin to bubble slightly.*
- In the bowl of a stand mixer with a dough hook attachment, add the flour, sugar and salt. On low speed, mix to ensure ingredients are combined.
- Add the milk/yeast mixture to the dry mix. Mix for 30-60 seconds until the dough is slightly combined.
- Then on low speed, add the eggs one at a time.
- Next, add the (very) softened room temperature butter, 1 Tbsp at a time until all the butter is incorporated.
- As the dough continues to mix on a medium-low speed, it should begin to pull away from the sides of the bowl and become one ball. If the dough is too sticky, simply add 1 Tbsp flour at a time until the dough begins to come together more.
- Transfer the dough to a lightly-floured work surface. Knead the dough for 2-3 minutes. *Don't overwork the dough.*
- Place the dough back in the large mixing bowl and cover with plastic wrap. Place the dough in a warm spot and allow to rise for 1 hour or until doubled in size.
- Once the dough has doubled, punch the center of the dough to release the gases.
- On a lightly-floured work surface, roll the dough into a 12"x6" rectangle.
- Mix 1 egg with 1 Tbsp milk and brush the egg wash onto the rolled out dough.
- Spread the blueberries and 1/2 cup of the turbinado sugar over the egg-washed dough.
- Gently, roll the dough from the bottom all the way up into a log.
- Cut the ends from the dough- about 2".
- Place the dough in a parchment paper-lined 9"x12" loaf pan.
- Cover the dough with plastic wrap or a kitchen towel and allow to rise once more until doubled in size, about 1 hour.
- Preheat the oven to 350 degrees F.
- Brush the dough with more egg wash and the remaining 1/2 cup turbinado sugar.
- Bake for 45-60 minutes, or until a knife/toothpick comes out clean from the center.
- Allow the bread to rest for 25-30 minutes before slicing. *This step takes patience!*