This bread is everything I like, bread and one of my favourite flavour combination, lemon and blueberry. It’s perfect as a little breakfast treat and also as a pick me up snack through the day.

I honestly love experimenting with bread and dough, so I thought I would experiment with blueberry and lemon, which is a flavour combination that I know works and I love.

This bread is super soft and it can just be enjoyed on its own or with some yoghurt and fruit, I have loved eating it as a little snack throughout the day.

This bread is super easy to make, although it obviously takes time because it needs to rise, but it doesn’t require that much of your time. I must say, this recipe makes a small about, so if you are feeding a lot of people, make sure you double the ingredients!

This is how I made it

All you need to make this bread is: milk, bread flour, sugar, lemon zest, instant yeast, salt, butter, vanilla extract, egg and blueberry jam.

• The first thing to do is to warm up the milk with the butter, the butter should melt fairly quickly, but I did help it with a spoon. In the meantime, mix together the flour, yeast, salt, sugar and lemon zest.
• Add in the milk and butter mix to the wet ingredients, add in the vanilla and mix well. Once it starts to acquire the shape of a dough, flour a surface and knead it for around 5 minutes. Then, transfer it to a bowl with a bit of oil and leave aside to rise for at least an hour or until it doubles in size.
• Once it has doubled in size, roll the dough on a surface into a rectangle shape, make sure the long side faces you, so it is in a vertical position. Cut the sides if necessary to make it have that rectangle shape.

• 

• 

• Spread the blueberry jam all over the dough and start rolling it with your hands from the bottom to the top, forming a long log. Cut the top and bottom edges of the log.

• 

• 

• 

• Cut the log vertically in half and start twisting it, one side on top of the other, all the way. I started in the middle and worked my way to the bottom and then turned it around and did the same. Transfer to a baking tray and set aside for another hour. Note, this is going to be messy!

• 

• 

• 

• After an hour, mix an egg with a dash of milk and cook in a preheated oven at 180 degrees for 20 – 25 minutes, if the top starts getting a bit too brown, cover with foil and keep cooking.

… and enjoy!

Blueberry & lemon bread

Ingredients:

• 225 ml of milk (and an extra dash for coating)
• 45 gr of butter
• 375 gr of bread flour
• 75 gr of sugar
• 1 tsp of vanilla extract
• Zest of 1 lemon
• 1 tbsp and 1/2 of instant yeast
• 1 egg

Process:

Please make sure you have a look at the pictures above to understand the process better.

• The first thing to do is to warm up the milk with the butter, the butter should melt fairly quickly, but I did help it with a spoon. In the meantime, mix together the flour, yeast, salt, sugar and lemon zest.
• Add in the milk and butter mix to the wet ingredients, add in the vanilla and mix well. Once it starts to acquire the shape of a dough, flour a surface and knead it for around 5 minutes. Then, transfer it to a bowl with a bit of oil and leave aside to rise for at least an hour or until it doubles in size.
• Once it has doubled in size, roll the dough on a surface into a rectangle shape, make sure the long side faces you, so it is in a vertical position. Cut the sides if necessary to make it have that rectangle shape (see pictures above).
• Spread the blueberry jam all over the dough and start rolling it with your from the bottom to the top, forming a long log. Cut the top and bottom edges of the log.
• Cut the log vertically in half and start twisting it, one side on top of the other, all the way. I started in the middle and worked my way to the bottom and then turned it around and did the same. Transfer to a baking tray and set aside for another hour. Note, this is going to be messy!
• After an hour, mix an egg with a dash of milk and cook in a preheated oven at 180 degrees for 20 – 25 minutes, if the top starts getting a bit too brown, cover with foil and keep cooking.