Check that bread out. Looks good, doesn’t it? I like baking things that look impressive, but I LOVE baking things that taste even BETTER than they look.
And this bread has got it. This bread is like Hansel, so hot right now.
If I never got to work with another bread dough in my life, I think I would be OK. Because this is the easiest, most reliable, most versatile bread dough ever. If yeast baking scares you this is the place to start. It’s like showing a person who’s afraid of dogs a dachshund puppy – it’s just so adorable and docile, you can’t help but love it.
It’s got a little sugar in it, but it’s certainly not sweet. When it bakes it has the texture of brioche, but not quite as rich. And it takes on flavours beautifully, either savoury or sweet.
The first incarnation of this dough was my Swedish Vanilla Bread – perfectly plain and delicious with a little luxury from the vanilla. This is the next level up from that. It’s so simple, just a few blueberries folded into the dough.
It’s irresistible though. There is no chance you will be able to stop yourself from tearing into this loaf when it’s fresh from the oven, juicy blueberries bursting over the buttery bread, with another slick of salted butter just for luck.
Or maybe you will? I certainly couldn’t. But then again, self control isn’t one of my strong points. Bread eating is though. So it’s not a total wash.
I strongly suggest you make this next time you have anyone over before midday. It belongs equally well at any breakfast, brunch, or morning tea table and people will worship you for your kitchen prowess. Do you have people over for breakfast much? I love a breakfast catch up.
xx Sarah.
- 1 cup (250ml) milk
- ½ stick (50g) butter
- 1 vanilla pod (or 2 tsp vanilla extract or paste)
- 3 + ? cups (500g) plain flour
- 1 tsp dried yeast
- ¼ cup (50g) caster sugar
- 2 egg yolks (reserve the whites to glaze the loaf)
- ¾ cup fresh or frozen blueberries (no need to defrost)
- Place the milk and butter into a medium saucepan and bring up to just under a boil.
- Split the vanilla bean and scrape out the seeds, and add them to the pan along with the pod. Set aside to infuse for 10 minutes.
- Meanwhile, place the flour, yeast and sugar into the bowl of a stand mixer fitted with the dough hook.
- Fish out the vanilla bean from the milk, and add it to the mixer (it should be only just warm by now – if it’s still too hot, leave it for longer), along with the egg yolks and begin mixing on a low speed until the dough comes together and looks smooth.
- If mixing by hand, start with a wooden spoon and then knead until the dough is smooth and combined.
- Cover the dough with plastic, and set aside for an hour or until doubled in size.
- Split the dough into three, and roll them into three ropes about as long as you want the loaf to be. Pat each rope out flat, and then sprinkle a third of the blueberries over each rope.
- Roll the ropes up like a swiss roll, trapping the blueberries inside and braid them together into a loaf, and then place it on a lined baking sheet. Set aside for 45 minutes to prove.
- Preheat the oven to 425F/220C. Brush the loaf with the reserved egg whites, and place into the hot oven for 10 minutes, before turning the temperature to 400F/200C and baking for another 35 minutes, or until golden brown and hollow sounding when tapped on the base.
- Tear into the loaf, and eat it in pieces, smearing with butter as you go.
Excellent! I love the add of berries in this beautiful braided bread.
HA! I totally watched Zoolander again last month–just as silly and funny as I remember. This bread is even sexier than Blue Steel, which is saying something!
Oh yum. I’m making this.
I love the idea of throwing blueberries in bread! Yum!
Actually, Sarah, I was going to have people over for brunch today but we had to cancel as we’re having some work done on the bathroom and it isn’t finished (sorry, probably tmi!) This bread would have been perfect! I was wondering how to make it look so pretty like that but you explained the plaiting thing perfectly!!
New bathroom, that’s awesome!
I want that piece with melted butter on… nah scratch that I want the whole loaf! Looks delicious!!
when i’ll make this bread I’ll be alone. no guest around. I’ll have to enjoy this beauty all by myself :)
Oh my god that looks flawless. I just love the browned crust challah gets. :) I’m glad i saw your blog from the buzzfeed article about pb + chocolate desserts (you probably knew that, right?)–everything looks so delicious and the site design is like so unique. :D
This is SO pretty and looks like it tastes aaahmazing…and i bet is makes your house smell wonderful. I’ll just take a whole loaf, thanks.
Yep, I could down a lot of this in one sitting. I have to say (and just put it out there) that you make beautiful breads! seriously.
Your recipes are so inspiring Sarah!
Thanks Laura – I feel exactly the same way about your recipes!
I think some of the best food photography features food so good, the photographer can’t help but to sneak a bite.. and tells a story about that whole process. You’ve done that so awesomely, here :)
Yum! I love incorporating fruit into bread :) Awesome blog layout btw!
This bread is a total beaut! I just wanna eat a big slice slathered with butter!
Is it wrong I want this for breakfast everyday forever and ever?
It’s oh-so-right.
I just made this and it’s SO GOOD!!! AMAZING. Honestly. I added 2 more tablespoons of sugar to make the bread a bit sweeter, and subbed sliced strawberries instead of blueberries. OH MY GOODNESS SO GOOD. It looked professional, first off, and it tasted even better, like you said! Everyone was so impressed hehe. I’m planning on making your never-fail french toast with it. that is, if my family lets me use it because they just want to eat it as is with butter…I think I’ll sneak a couple of pieces hehe. HUGE FAN OF YOUR BLOG, YOU’RE AWESOME, YOUR RECIPES ARE AMAZING, KEEP IT UP!!!
This recipe is greaat! And photos looks really nice :)