Hi everyone ^_^ I am so sorry, i really am. I was not update my blog for such a long time. And between that time, i am so happy to know that i have 2 new followers. Thank you all of you SO MUCH for interesting in what i am trying to share. It's important to me and i am really appreciate. Thank you ^_^ Thank you.
Well, talking about my excuse for being absent. I can only say that it's "Spring" fault. Don't get me wrong. After such a long winter we have had, we are so happy to see "spring" finally arrived. The problem is as soon as the sun come out, my kids can't stop asking me to bring them ouside .. and of course to stay with them ALL DAY outside. No more "cleaning" time, no more "cooking" time, no more "baking" (sniff ..) time .. and of course no more "blogging" time. I know, I have to manage time differently than during the winter. I am working on it :)
P.S. Even when i didn't update my blog, i always think of "doing" it and always thinking of new recipes to share ^_^ Please stay with me :)
Well, what am i sharing with you today? Something in season = blueberry, something in trend since a while ago = pull apart bread, something so much fun to eat = yes, Blueberry Pull Apart Bread. Love bread - Love blueberry - Love the idea of pull apart. So, let do it today ^_^ It is fun to make, take a little bit of time as bread always did, taste great and fun to eat. Ready? .. set? .. go!!!!!! Let get fat!!!!!!! Oopsy, i better said "let do it"? :D
Ingredients you will need: make one 9*5 inch loaf
Source: adapted from Joythebaker
Thank you for this fun and wonderful recipe ^_^
Thank you for this fun and wonderful recipe ^_^
For the dough
- 1 and 3/4 cups all purpose flour
- 1 cup whole wheat flour (you can just use only all purpose flour as well, in that case, it will be in total 2 and 3/4 cups all purpose flour)
- 2 tablespoons flex seed meal (optional)
- 1/4 cup sugar
- 2 and 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/4 cup unsalted butter
- 1/3 cup whole milk (2% milk work just fine)
- 1/4 cup water
- 1 teaspoon pure vanilla extract
- 2 large eggs, room temperature, lightly beaten together
- 1/4 cup maple syrup
For the filling:
- 1 cup light brown sugar
- 1 pack (6 OZ.) fresh blueberry (you can also use raisin or nuts instead if you want ^_^)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup unsalted butter, melted until browned
- In a large bowl of stand mixer, with the whisk attachment, whisk together -- 1 cup all purpose flour + 1 cup whole wheat flour + flex seed meal + sugar + yeast + salt -- set aside.
- In a small saucepan over medium heat, melt together -- milk + butter -- until butter just melted. Remove from heat then mix in -- water + vanilla extract -- wait until the temperature of the liquid is between 115 - 125 degrees F.
- Change to paddle attachment, on low speed, pour in the liquid (milk mixture) into the dry ingredients. After well combined, pour in -- eggs + maple syrup -- at this stage, the dough will fall apart and separate into pieces, just keep going. Add in -- 3/4 cup all purpose flour -- mix until all come together again. The dough will be a little bit sticky, that's right.
- Place the dough in a large greased bowl. Cover with clean humid towel. Place in a warm place and let it rest until double in size, about an hour. Note: At stage 4, the dough can be, instead, place in the fridge overnight. Just make sure to take the dough out from the fridge about 30 minutes before rolling.
- While waiting for the dough to rise, in a small bowl, mix together -- sugar + cinnamon + nutmeg -- set aside
- In a small saucepan (or microwave), melted -- 1/4 cup unsalted butter -- set aside.
- Grease a loaf pan then set aside.
- Deflate the risen dough and knead the dough a few times with a few tablespoon of flour.
- Cover with a clean humid towel and let rest for 5 minutes.
- On a lightly working surface, roll the dough out into rectangle shape, about 12 inch* 20 inches.
- Spread melted butter all over the surface of the dough. Sprinkle with all of the sugar-cinnamon-nutmeg mixture. Sprinkle blueberry.
- Cut the dough, vertically, into 6 equal-sized strips. Stack the strips on top of one another. Cut the stack into 4 equal-sized slices once again.
- Stand the loaf pan up vertically then gently transfer each stack of the the dough squares into the loaf pan, one over another. Cover with a clean humid towel and let rest again in a warm place for about 45 minutes.
- Preheat oven to 350 F.
- Place loaf in the oven and bake until the top is very golden brown, about 30-35 minutes.
- Remove from the oven and allow to rest for 20 minutes before serving. If you can wait of course ^_^ not me by the way :D
|You can also bake and serve individually in a cup as well ^_^|
Now, let's go make some & ENJOY ^_^