가볍고 포근포근한~ 보라색 블루베리 식빵 만들기 (Blueberry pan bread Recipe)｜샌드위치빵, 식사빵

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

Honey is a natural sweetener with a distinct flavor.

vegetable oil

🥗Healthier: coconut oil

Coconut oil adds a subtle flavor and healthy fats.

milk

🥗Healthier: almond milk

Almond milk is lower in calories and dairy-free.

Use dried blueberries after pretreatment for better taste; cut large ones if necessary.

Marinate dried blueberries in handmade vanilla extract for about one night.

Defrost frozen blueberries at room temperature; mix melted water with measuring water instead of discarding it.

Prepare decorative egg wash by mixing eggs and water in a 1:1 ratio and sieve it.

Measure 260g bread flour in a bowl.

Measure 30g sugar and 5g salt; add to the flour.

Measure 3g semi-dry yeast gold and mix roughly with a kneader hook or silicone spatula, coating yeast with flour.

Measure 78~88g water (purple from melted blueberries) and 52g aged dough.

Measure 42g defrosted frozen blueberries and 52g eggs.

Knead the mixture for about 2 minutes at low speed, then 5 to 10 minutes at medium-low speed; adjust thickness with more water if too thick.

Add 26g unsalted butter and knead at medium-low speed for about 5 to 6 minutes, scraping dough or butter from the bowl surface.

Once dough is finished, add 52g dried blueberries and knead at low speed for about a minute.

Gather dough into a lump and place in a plastic container lightly coated with vegetable oil; ferment at room temperature for about 1 to 2 hours until 2 to 2.5 times original size.

After 30 minutes of fermentation, fold dough to release gas; check if fingermark remains when poking center with floured fingers.

Remove dough from container and divide into pieces weighing about 300g; round each piece using both hands and cover to prevent drying for 15 to 20 minutes.

Shape the dough by rolling it to release gas, forming an oval, and folding each side about 1/3 of the way in, pressing gently.

Roll the dough into a cylinder shape, pinch and seal the joint, and place in a loaf pan with the joint facing down.

Press lightly on top of the dough and ensure it's well positioned in the pan; cover and ferment at warm room temperature for about 60 minutes.

If it's autumn or winter, place a cup of hot water in a warm place to add moisture during fermentation.

Ferment until dough rises to 80 to 90% of the frame; apply egg wash with a brush.

Bake in a preheated oven at 165~170 degrees Celsius for 30 minutes, changing the pan position halfway through for even baking.

Ensure the top and sides are fully cooked and have a nice color; enjoy the sour taste of dried blueberries in the fluffy bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens