|
|
|
Hey Lisa
Posts:
1,939
From:
Oregon
Registered:
9/27/06
|
|
(5 of 5)
Aug 25, 2009 6:00 PM
|
|
I bet this would be a hit here too. I love the idea of baking muffin-sized ones.
--
Lisa
|
|
scott eggers
Posts:
948
From:
Chicago
Registered:
8/25/07
|
|
(4 of 5)
Aug 21, 2009 1:09 AM
|
|
I'm glad you all liked it. It is sort of a twist on monkey bread. I'm freezing a bunch of blueberry's and last of the season cherrys I got at the green market, as I'm typing. This is the first year I have frozen a lot of fruit. Half of my freezer is filled with cherrys. (one of my favs)
|
|
|
Shan Triggs
Posts:
1,534
Registered:
10/3/06
|
|
(3 of 5)
Aug 20, 2009 4:34 PM
|
|
Scott, this recipe looks fabulous. I cannot wait to try it. Thank you for posting this. My boys were actually reading over my shoulder so now I H AVE to give this a whirl. LOL! I can't wait!
Shan
|
|
|
Momof3.
Posts:
640
Registered:
6/14/07
|
|
(2 of 5)
Aug 19, 2009 9:03 PM
|
|
This was my recipe of the week... YUMMY.. blueberries were on sale.. buy one pint get one free...made blueberry pancakes with one.. made this blueberry bread with the other.. well.. actually my son made it... I had printed this out to put in the "to make" box...
He saw it... and took it out and made it.. rode his bicycle to the store to get the bread mix.... no pics....wasn't home when he baked... so it was actually my son's recipe of the week..LOL
Thanks for sharing this recipe Scott...
|
|
|
scott eggers
Posts:
948
From:
Chicago
Registered:
8/25/07
|
|
(1 of 5)
Aug 6, 2009 8:28 PM
|
|
1 pint blueberries, washed but still wet
1/2 cup powdered sugar (more if your blueberries need it)
1 pound no-knead Artisan bread dough (challah, brioche, or boule dough) (any sweet rich dough should work)
Splash milk, cream, or lemon juice and additional 1/4 cup powdered sugar for glaze
Put wet blueberries in small saucepan. Add 1/2 cup powdered sugar. Stir to combine. Heat over medium-low heat until thick and syrupy, stirring occasionally. Carefully sample to check sweetness balance and add more sugar if necessary.
Transfer half of compote into a large bowl and let cool until warm, but not hot. Enjoy the other half on pancakes, yogurt, ice cream, etc.
While the compote is cooking, pat bread dough to roughly 3/4-inch thickness on floured surface.
With a bench scraper or knife coated with cooking spray, slice the dough into small pieces.
Add the dough pieces (separate as you add them to the bowl if stuck together) to the compote bowl and gently stir until all the dough pieces are coated with compote. Transfer mixture to a greased loaf pan and let rise for 45 minutes to 1 hour. (mine took 1 hr 15 min and I used glass for easy cleanup)
Bake in a 400 degrees for 40-45 minutes, until crusty on top. If in doubt, bake a little longer. There’s a lot of moisture in the dough and compote and you want to make sure it bakes all the way through.
This should work with just about any heated jam or compote. I use some of the plum jam I made a few days ago. I don't like my jam to sweet, it was a great contrast with the challah dough. I only did half of the dough at a time in the jam, since I had a small bowl.
Let cool in pan for 15 minutes then turn out onto wire rack. Let cool completely. Gradually add milk, cream, or lemon juice to 1/4 cup powdered sugar until a glaze consistency is reached. Drizzle onto bread.
I think this would be good for french toast and/or bread pudding. It will freeze well, make 2 or more since you are going to the trouble and using the oven. Some time I'm going to cut the pieces of dough a little smaller and bake them in muffin tins.
|
|
|
|
