Breakfast bread makes 2 loaves
| 1/4 | ounce active dry yeast |
| 1 1/4 | cups warm water |
| 6 | cups all purpose flour |
| 1 | cup light brown sugar |
| 1 | teaspoon salt |
| 1/2 | teaspoon ground cinnamon |
| 1 | large egg |
| 6 | tablespoons unsalted butter |
| 1 | tablespoon vegetable oil |
| 2 | pints blueberries |
- In a small bowl, mix yeast and water; set aside until foamy, about 5 minutes. In a large bowl, combine flour, 1/2 cup brown sugar, salt, and cinnamon. Stir egg into yeast; pour into flour mixture and mix on low speed. Add butter, and mix until combined. Knead dough until smooth and pliable but still relatively wet, about 5 minutes on a stand mixer.
- Grease a large bowl and 2 baking sheets with oil; set baking sheets aside. Scrape dough into a bowl and cover with plastic wrap. Let rise in a warm place until doubled, about 1 hour.
- Preheat oven to 400 degrees. Halve dough, and place 1 piece on each baking sheet. Stretch out slightly, until dough forms a 1 inch thick oval; cover with greased plastic wrap. Let rise again about 1 hour.
- With greased fingers, dimple surface of each loaf; sprinkle with 1 pint berries and 1/4 cup brown sugar each. Bake until golden brown, 30 to 35 minutes, rotating once. Slice and serve warm.
Breads
| Nutrition Facts | ||||||
Serving Size 154.2g |
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Amount Per Serving |
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Calories 326 Calories from Fat
63 |
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% Daily Value* |
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Total Fat
7.0g 11%
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Saturated Fat
3.5g 18%
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Cholesterol
28mg 9%
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Sodium
212mg 9%
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Total Carbohydrates
59.6g 20%
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Dietary Fiber
2.9g 12%
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Sugars
15.9g |
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Protein
6.6g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Bad points |
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