Blueberry Cinnamon Swirl Bread

You know the Cinnamon Raisin Swirl loaves of bread you can get at the store (or make yourself)? Well, I decided to twist it up some and use blueberries instead of raisins.

I made the dough in my breadmaker, then lightly kneaded in some whole, fresh blueberries. I stretched out the whole thing, put some cinnamon sugar on top, rolled it up, and baked it in a loaf pan. It turned out WONDERFULLY, and I ate it every day for breakfast for a week, toasted with some margarine on top.


Here’s the recipe!
1/2 cup warm water (~100 degrees Fahrenheit)
1/2 cup warm skim milk (~100 degrees Fahrenheit)
2 tbsp margarine
1.25 cups bread flour
1.5 cups AP flour
1 tsp salt
1/2 tbsp. yeast
1/2 cup blueberries
2 tbsp sugar
2.5 tsp cinnamon
Egg wash (egg mixed ~1:1 with water, optional)

Add the first seven ingredients to your breadmaker and set it on the dough cycle. Turn out onto a floured surface. Stretch it out a bit and cover with blueberries. Fold the dough on itself to work in the blueberries semi-evenly, taking care not to pop them. Stretch to the length of your loaf pan by ~18 inches. In order to stretch the dough to this size, you might need to stretch a bit, let it rest a few minutes, and stretch again until it reaches the right size. Mix the cinnamon and sugar together and sprinkle it on top. Roll up your bread so the final length fits in your loaf pan. Cover and let rise ~30 minutes in a warm place. Brush with an egg wash if you want the top to be shiny. Bake at 350 degrees Fahrenheit until the bread is golden brown and makes a hollow sound when you knock on it.

Bread out of the breadmaker, stretched out
Add the blueberries
Blueberries worked in
Stretched out
Sprinkled with cinnamon sugar
Rolling up
Rolled up
Into the pan
Egg wash (beaten egg and water)
Painting on the egg wash
Into the oven
Out of the oven
The bottom of the bread
My shiny loaf
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