Heat the milk in a small saucepan until bubbles begin to form, then add the butter. Stir to melt butter completely, then remove from heat. Set aside to cool to lukewarm.
In a large bowl or the bowl of a stand mixer fitted with a kneading hook, combine 2 cups of the flour, yeast, salt and brown sugar and mix together well. Add water, egg, and lukewarm milk/butter mixture and mix thoroughly. Begin adding more flour, a bit at a time, until a soft, moist (but not sticky) dough forms. Place dough into a greased bowl, cover, and let rise until doubled, about an hour.
Remove dough to a lightly floured surface and gently press down to deflate dough. In a large bowl, mix together the white sugar and cinnamon. Using a sharp knife, cut the dough into 1-inch-ish irregular pieces and place into bowl with sugar. Toss dough in sugar to coat.
Grease two 8x4-inch loaf pans (or one 4x12-inch loaf pan, like I used). Divide chopped dough between the two prepared pans, scattering fresh berries in between the dough pieces as you fill up the pans, and then scattering some on top. Cover loaves with greased plastic wrap and set out to rise until almost doubled, 30-45 minutes.
Preheat oven to 350 F. Bake loaves in preheated oven for about 40 minutes, checking at 30 minute mark and covering loosely with aluminum foil if loaves are dark enough at that point. Internal temperature of bread should be in the 195-200 F. range when done.
Allow bread to cool in pans for about 15 minutes, then run a knife around the edges and remove to a cooling rack to cool completely. Mix together glaze ingredients well, adjusting for consistency by adding a bit more icing sugar or milk, as needed. Drizzle over cooled loaf.
This bread is best in the first 24 hours after baking, as the extra moisture from the fruit will begin to soften the bread. If you can't eat it all immediately, freeze it for later. This bread would also make great bread pudding!