Ingredients
- 2 ¼ teaspoons active dry yeast
- 1 cup warm water (105-115 degrees F)
- 3 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 2 eggs
- 3 ½ - 4 cups all-purpose flour
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
Directions
- In the bowl of a stand mixer fitted with the dough hook attachment, combine the yeast, warm water, sugar, and salt. Let the mixture stand for 5 minutes until it begins to foam.
- Add the melted butter, eggs, and 2 cups of the flour. Turn the mixer on low speed and mix until the ingredients are combined. Increase the speed to medium and mix for 5 minutes, or until the dough is smooth and elastic.
- Add the lemon zest and mix for 1 minute. Add the remaining flour, ½ cup at a time, until the dough is no longer sticky. Add the blueberries and mix for 1 minute.
- Turn the dough out onto a lightly floured surface and knead for 5 minutes. Place the dough in an oiled bowl and cover. Let the dough rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Shape each piece into a round loaf and place on a greased baking sheet. Cover and let rise for 40 minutes or until doubled in size.
- Preheat the oven to 375 degrees F. Bake the loaves for 25-30 minutes or until golden brown. Remove from the oven and let cool before slicing.
Interesting Facts
- This bread is a great way to use up leftover blueberries.
- Lemon zest adds a subtle flavor to the bread.
- You can use this bread to make French toast.
- This bread freezes well, so you can enjoy it later.
