Inky berries top a slightly sweet, less crumbly alternative to a classic breakfast muffin.
Servings: Makes 2 Loaves
Ingredients 1 package (1/4 ounce) active dry yeast2 1/4 cups warm water6 cups all-purpose flour1 cup light brown sugar1 teaspoon salt1/2 teaspoon ground cinnamon1 large egg6 tablespoons unsalted butter room temperaturevegetable oil for greasing2 pints (5 or 6 cups) blueberries
In a small bowl, mix yeast and water; set aside until foamy, about 5 minutes. In a large bowl, combine flour, 1/2 cup brown sugar, salt, and cinnamon. Stir egg into yeast; pour into flour mixture and mix on low speed. Add butter, and mix until combined. Knead dough until smooth and pliable but still relatively wet, about 5 minutes on a stand mixer.
Grease a large bowl and 2 baking sheets with oil; set baking sheets aside. Scrape dough into bowl and cover with plastic wrap. Let rise in a warm place until doubled, about 1 hour.
Preheat oven to 400°. Halve dough, and place 1 piece on each baking sheet. Stretch out slightly, until dough forms a 1-inch-thick oval; cover with greased plastic wrap. Let rise again about 1 hour.
With greased fingers, dimple surface of loaf; sprinkle each with 1 pint berries and 1/4 cup brown sugar each. Bake until golden brown, 30 to 35 minutes, rotating once. Slice and serve warm.