Lightly honey-sweetened yeast bread made with greek yogurt and whole blueberries. Now imagine having your morning cup of coffee with a toasted slice of this bread spread with a small pat of butter or drizzle of honey on top.
Oh …… yum.
Now that’s the right way to start your day.
This recipe is adapted from the Greek Yogurt Bread Recipe, so that means it requires some kneading and rising time, but the natural… warm… crusty…. honey sweetbread results is totally worth the time it takes. It makes two medium size round loaves.
I made this bread after a craving for a sweet blueberry bread that could serve as a hearty breakfast that is pleasantly sweet but not dessert level sweet. With no preservatives, I stored it in the fridge and had a toasted slice or two of it in the mornings. It tastes like it is fresh out of the oven every time, after toasting and a bit of butter. I would like to try freezing either the dough or baked bread at some point to see if that affects the flavor.
My husband, who has never been a fan of berries, even had a bite of this deliciousness. Baking this bread made the whole house smell so lovely. I wish I could convey the heavenly scent through words, but you will just have to see for yourself.
- 2 tsp dry active yeast
- ½ cup blueberry greek yogurt
- ½ cup milk
- ¼ cup honey
- 3 cups bread flour
- 2 tbsp butter
- 1 tsp sea salt
- ¼ cup water
- 1 cup frozen blueberries
- 1 egg white
- Mix yeast, warm water (~110 degrees F), and honey. Let sit 5 minutes
- Mix together yogurt and milk to equal 1 cup and only add ½ cup of the yogurt/milk mix to the yeast honey water mix. Then, slowly mix in 1½ cup flour until consistent.
- Cover bowl with plastic wrap and let the dough sit for 30 minutes, or until about doubled in size.
- Add salt and butter to remaining yogurt/milk mixture and microwave ~30 seconds, or until butter is melted and can be stirred into a consistent mix. Let it cool back to lukewarm while bread is rising.
- After bread has risen, punch down and mix in yogurt/milk/butter/salt mixture. Then add 1 to 1 & ¼ cup remaining flour. If you add too much flour, just add a couple more tbsp of water. Dough should be slightly stiff and not stick to hands but still very pliable.
- Spread a handful of remaining flour on hard surface and knead dough for 8-10 minutes.
- Clean out bowl and coat with butter or oil and add kneaded dough to greased bowl, turning to coat with grease. Cover with plastic and leave it to rise until double, about an hour.
- Punch down dough, fold in frozen blueberries, by stretching bread out and folding to enclose the berries. Form into two round loaves. Place loaves on buttered pan and let rise 45 minutes.
- Brush bread with egg white and place in preheated oven at 425 F for 10 minutes then turn oven down to 350 F, never taking bread out of oven. Just turn down temperature and set a 30 min timer right after 10 min timer goes off.
Kindo, as usual, thinks I should share. Just look at that face. I think he better stick with his dog food, maybe a treat too, for being so cute.