Light and lovely white bread, filled with fresh blueberries and a touch of lemon. It's lovely eaten out of hand with butter or toasted. It's like having the jam in the bread!
1 1/2cupswarm water
1Tbspinstant or dry active yeast
1cupfresh blueberriesI usually add a few more than a cup
3 1/2 - 4cupsall-purpose flour
Grease a 9x5-inch loaf pan and set aside.
In a large bowl or the bowl of a stand mixer with the kneading hook, combine the warm water, yeast, blueberries, sugar, salt and lemon zest. Let stand 5 minutes.
Add 2 1/2 cups of the flour and mix to combine. Begin adding the flour 1/4 cup at a time, just until the dough comes together in to a smooth and moist dough (but not too sticky). If using a mixer, stop kneading when the berries seem to be crushing.
Remove to a floured surface and gently knead in a bit of flour until you have a smooth ball. Place in a greased bowl, cover and let rise until doubled (about 1 hour).
Remove dough to a floured surface and press out in to a 9x18-inch-ish rectangle. Starting with the 10-inch edge, roll up jelly-roll style. Place in to prepared 9x5 loaf pan. Cover with greased plastic wrap and let rise until doubled (about 45 minutes).
Preheat oven to 350 F. Bake in preheated oven for 30-35 minutes, or until deep golden and cooked through.