Blueberry Bread
A long sweet bread loaf topped with piped blueberry sauce and icing.
Ingredients
Bread flour
500 g
Granulated sugar
90 g
Salt
5 g
Dry yeast
10 g
Butter
20 g
Egg
50 g
Water
220 ml
Egg wash (for brushing the surface)
to taste
Icing (mix powdered sugar with a little hot water to form a paste)
to taste
Blueberry jam (store-bought)
to taste
Instructions
1
Make the dough
Refer to the "Basic Dough Method" on pages 14–15 to make the dough. Divide the dough into 50 g pieces, then roll from the center outward into long strips.
2
Before proofing
Reference image before proofing. The dough is about 28 cm long and 12 cm wide.
3
After proofing
Comparison image after proofing. The dough is about 30 cm long and 13 cm wide.
4
Brush with egg wash
Gently brush with egg wash.
5
Pipe blueberry jam
Pipe three rows of blueberry jam; do not use too much, or the dough may collapse.
6
Decorating and finishing
After baking and cooling, drizzle with icing — it looks very tempting!
