It has been two months since my last post on this blog. Unbelievable how fast the time has gone by! I am taking it as a good sign of busy days settling into a new environment. My boyfriend and I have finally picked our new flat in Barcelona and for past couple of weeks we have been trying to turn it into our home. That included one very lengthy visit to IKEA and hours of DIY afterwards, but all totally worth it when you see it finally coming together.
Two months without baking (read – my old comfortable kitchen) has taken its toll and I have messed up a couple of bakes. To take it easy, I have decided to give up experimenting for a while until I get used to my new kitchen. In the meantime, I will stick to some simple recipes to see on what terms I am with the oven and the weather conditions that require everything to be done fast.
It doesn´t get much easier and tastier than this blueberry loaf. I have called it a breakfast loaf as it goes so well together with a cup of coffee and isn´t a dessert the best way to start a day?
BLUEBERRY BREAKFAST LOAF
1 teaspoon active dry yeast
125 ml warm milk
25g melted butter
pinch of salt
200g all purpose flour
120g blueberry jam
- In a large bowl dissolve yeast in the warm milk. Add sugar and 60g of the flour. Stir well. Cover the bowl and set aside to rise for about 30-40 minutes or until it has doubled in size.
- Add warm (not hot) melted butter, salt, egg and the remaining flour one cup at time mixing after each addition.
- Knead the dough in the bowl for about 5 minutes until all flour incorporated and the dough reaches slightly sticky and elastic consistency. Cover the bowl with a cloth and let rise in a warm place for about 1 hour.
- Preheat oven to 180°C. Once risen, move the dough to a well floured surface and roll it out into a rectangle (approximately 40cm x 30cm).
- Spread the jam over the surface of the dough and starting from the long edge carefully roll the dough until it is one big roll. Cut it lengthwise leaving one side together and make one tight braid.
- Transfer the braid to loaf pan lined with baking paper. Bake for about 50 minutes or until the loaf reaches golden colour. Decorate with chopped almonds and leave to cool completely before slicing.