i've always been a morning person, there is something about it that i just love. no morning can start out right without breakfast. i'm a firm believer in that.
For the Bread Dough
2 3/4 cups all purpose flour
1/3 cup brown sugar
2 1/4 teaspoons dry yeast
1/2 teaspoon salt
1/4 cup unsalted butter
1/3 cup low fat milk
1/4 cup cold water
2 large eggs at room temperature
For the Filling
1 cup white granulated sugar
2 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 lb. of frozen or fresh blueberries
1/4 cup unsalted butter
Mix 2 cups flour with brown sugar, yeast, and salt for 1 minute in a stand up mixer so as to remove any lumps. In a small sauce pan warm up the milk and butter and mix until the sugar is completely melted. You can also warm up the milk and butter in the microwave for 1-2 minutes, until butter is fully melted. Add the cold water to the milk and butter mixture. Let it stand for 2 minutes until it cools down. Add the milk mixture to the dry ingredients and mix at medium speed for 1 minute. Add the eggs and remaining flour to the mixture and mix at medium speed for another minute. The mixture will be very sticky. Cover the dough with a wet kitchen towel. Let it rise until double in size.
For the filling, in a large bowl mix together the white granulated sugar, cinnamon, and nutmeg. Remove any lumps. In a small bowl melt 1/4 cup unsalted butter. Knead the dough a couple of times. Add 2 tablespoons of flour if the mixture is too sticky. With a rolling pin open the dough forming a rectangle; 12" in height and 20" in width. Spread the melted butter on top of the dough and sprinkle the sugar mixture on top of that. Add the blueberries. Make sure to spread out the blueberries so that it covers the entire surface of the dough. Cut the dough vertically into 6 equally sized strips. Make two columns of stacked dough, 3 strips in each column. Then cut the columns into 6 equal parts. Layer the dough squares in the loaf pan like a flip book and let the dough rest for 20 minutes. Place the oven rack in the middle of the oven and pre-heat the oven to 350. Bake for 30-40 minutes. Serve warm.
2 3/4 cups all purpose flour
1/3 cup brown sugar
2 1/4 teaspoons dry yeast
1/2 teaspoon salt
1/4 cup unsalted butter
1/3 cup low fat milk
1/4 cup cold water
2 large eggs at room temperature
For the Filling
1 cup white granulated sugar
2 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 lb. of frozen or fresh blueberries
1/4 cup unsalted butter
Mix 2 cups flour with brown sugar, yeast, and salt for 1 minute in a stand up mixer so as to remove any lumps. In a small sauce pan warm up the milk and butter and mix until the sugar is completely melted. You can also warm up the milk and butter in the microwave for 1-2 minutes, until butter is fully melted. Add the cold water to the milk and butter mixture. Let it stand for 2 minutes until it cools down. Add the milk mixture to the dry ingredients and mix at medium speed for 1 minute. Add the eggs and remaining flour to the mixture and mix at medium speed for another minute. The mixture will be very sticky. Cover the dough with a wet kitchen towel. Let it rise until double in size.
For the filling, in a large bowl mix together the white granulated sugar, cinnamon, and nutmeg. Remove any lumps. In a small bowl melt 1/4 cup unsalted butter. Knead the dough a couple of times. Add 2 tablespoons of flour if the mixture is too sticky. With a rolling pin open the dough forming a rectangle; 12" in height and 20" in width. Spread the melted butter on top of the dough and sprinkle the sugar mixture on top of that. Add the blueberries. Make sure to spread out the blueberries so that it covers the entire surface of the dough. Cut the dough vertically into 6 equally sized strips. Make two columns of stacked dough, 3 strips in each column. Then cut the columns into 6 equal parts. Layer the dough squares in the loaf pan like a flip book and let the dough rest for 20 minutes. Place the oven rack in the middle of the oven and pre-heat the oven to 350. Bake for 30-40 minutes. Serve warm.
