blueberry swirl sourdough bread

I can’t decide if this bread is best topped with a hefty smearing of peanut butter, butter, cream cheese, a slice of brie, or used as french toast.  What do you think?

blueberry swirl sourdough bread

At this VERY moment, I’m leaning towards a huge glob of peanut butter.  But ask me again around lunch time and I’m guessing I’d enjoy a slice with some brie, and maybe a salad to make it a meal.  And for dessert?  I’d smear a slice with cream cheese and maybe sprinkle on some cinnamon and sugar.  Or wait, what about spreading a little Nutella on a slice?  Oh geez.  I’m about to go down the rabbit hole of ‘bread toppings.’  I’ll stop while I’m ahead.

blueberry swirl sourdough bread Bottom line: this bread is a must!  It’s the same basic sourdough bread I’ve been making on a semi-weekly basis for the past month, just with some blueberry preserves rolled up in the dough.  Totally easy!  The bread can be baked, cooled and frozen also.  In fact, I have a loaf in my freezer right now.  I plan on taking it out around Easter and using it for Easter brunch.  Baked Blueberry French Toast, anyone?

Don’t like blueberry preserves?  Try any fruit spread you like! Orange marmalade, apricot jam, grape jelly, and the list goes on…

Blueberry Swirl Sourdough Bread

Yield: Makes 2 loaves

Blueberry Swirl Sourdough Bread

Ingredients

  • 1 batch Sourdough
  • 1 cup blueberry preserves
  • Sugar

Instructions

Prepare the sourdough dough according to instructions. After the first rise, divide the dough into 2 pieces and roll dough ball into a large rectangle (about 8×11 inches). Spread each piece of rolled dough with 1/2 cup preserves. Roll up, sprinkle generously with sugar and place each rolled ‘log’ into it’s own loaf pan.

Allow to rise for about 90 minutes (until it’s almost doubled in size). Towards the end of the rising, preheat the oven to 425.

Bake at 425 for 30 minutes.

Remove from the oven and cool in the pan for 15 minutes then finish cooling on a wire rack.

Slice and serve. Save leftovers in an airtight container at room temperature for up to 5 days.

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