Blueberry Swirl Bread

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I have…run out of things to talk about….

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I usually have a funny or at least borderline entertaining anecdote to share after the weekend.

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But when you do the same thing four weekends in a row, it all starts to blur.

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I finished a puzzle. We watched Ozark. I’m reading a book. Sometimes I nap. It’s getting wild up in here, is what I’m trying to say. I really just feel like a worthless bump on a leg, quite honestly. I’d prefer to feel a little more useful while in quarantine but I have no skills. I can’t sew masks for hospital workers, I can’t provide any services to those in need. What am I good for, seriously? Do you all know of any way I can contribute to society from the comforts of my home? I need to do SOMETHING.

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I can’t keep making bread, I’m going to actually explode.

 

 

Time: 3 hours (prep + baking) | Serves: 1 loaf

Ingredients:

  • 2/3 cup of plain almond milk
  • 6 3/4 tsp. of active dry yeast
  • 1/4 cup of coconut sugar
  • 3 cups of all purpose flour
  • 1/2 tsp. of S
  • 5 tbsp. of vegan butter, softened
  • 1/2 cup of blueberry jam

How to:

  • Warm the milk in a sauce pan to 98.6-113 degrees
  • Turn off heat, stir in yeast + 1 tbsp. of sugar, let activate for 10 minutes
  • Meanwhile, combine flour + remaining sugar + S in a bowl
  • Stir in yeast mixture + softened butter
  • Mix with your hands until combined + knead for 8-10 minutes or until a dough forms
  • Place dough in a large greased bowl, cover with a dish towel + let rise for an hour
  • Place on a lightly floured surface + knead for a while longer until air is out
  • Roll out the dough to a rectangle
  • Spread with blueberry jam
  • Roll up the dough taco style (long ways)
  • Transfer to a greased baking dish
  • Obvio, it won’t fit like this, so just smash it all around, folding the dough in on top of itself, this is gonna give you your swirls
  • Cover with a dish towel + let rest another 45 minutes
  • Meanwhile, preheat oven to 355
  • Brush loaf with a lil more milk
  • Bake for 40 minutes
  • Let cool for 10 minutes before removing from pan to cool more
  • Serve warm or room temp
  • Slather a slice with a lil vegan butter + slap on face, repeat with remaining slices until totally covered in bread

 

Adapted from here!

6 thoughts on “Blueberry Swirl Bread

  1. Moira says:

    Hi Rachel, thanks for the like on my blondie post. This bread looks amazing, although I’m such an impatient baker that I rarely bake with yeast. I hope you’re keeping healthy and sane during these crazy times. Be well!

    Like

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