Blueberry + Tangerine Breakfast Bread

I was excited when I saw Joy the Baker’s Baking Boot Camp making this whole wheat oatmeal bread. I really wanted to make those beautiful loaves (that post was especially gorg’), but I kept thinking that I wanted a little more happening with the bread. A little pizazz. Some flair. Some jazz hands. So I did something that I promised I wouldn’t do again until next Fall…I busted out the five-spice powder. Don’t let me make promises I can’t keep. I love five-spice powder and this seemed like a reallyyyyyyy good place to use it. I also wanted some zest. Everything tastes better with zest. And I wanted loads of blueberries in there. Probably because that gorgeous Huckleberry cookbook is sitting in my sunroom, taunting me, with those big, beautiful blueberries oozing all over the cover. Let’s say beautiful again. Beautiful.

So I rolled the dice and shoved some jazz hands into the bread and it worked. We ate the first loaf while it was still warm. Cut a piece, shove in mouth, repeat. That was yesterday. Needless to say I’ve been shoving fruit in my Vitamix all day trying to get rid of the bread dam that’s formed in my stomach. Was that too much? Did I take it too far? I’m saving the second loaf for French toast tomorrow. I’ll post if it’s as post-worthy as I think it’s going to be. Hopefully the bread dam will be gone by then. Yes, that’s how much I ate.

I don’t know about you, but I often put off making bread because it seems too time-consuming. I think it’s all of that rising that has to happen. So make sure you have a side-project to occupy your time simultaneously to bread making. Take a nap? Get a massage? What about a bath? I got it…make cocktails? This is a weekend recipe…it’s not like you need to go anywhere, right? Do something with blood oranges and then tell everyone you only cook seasonal.

A couple of notes about making this:

  • I changed the instructions and some of the ingredients from the original.
  • Don’t be afraid to beat the crap out of the dough during the kneading process…I found the longer I kneaded, the happier I was with the elasticity of the dough.
  • When you’re rolling this up and you’ve got blueberries everywhere, don’t worry about making everything perfect. If a berry rolls out just shove it back in.
  • I let that second rise go quite a bit longer than the original recipe. After futzing with the dough and rolling it, I want to let it relax and rise and do its’ work. I let my first loaf rise for 90 minutes and it did a good rise. I let the second loaf rise for three hours and I was VERY happy with the beautiful crown it got. If you have the time and the patience, go a little longer.
  • As usual, don’t be bound by what I shoved in there. Use the same quantities and technique that I did, and then shove your own jazz hands in there. I’m going to try this recipe again with chocolate chips, Nutella and cinnamon sugar. Yeah. That’s right. It’s February…holiday weight-gain guilt is a thing of the past.
  • The instructions below reference my electric stand mixer fitted with the dough attachment. However, you can make this using your hands…no need for equipment…so don’t let that stop you from making this.
  • I used the King Arthur White Whole-Wheat Flour  {that I bought a couple of weeks ago} for this. I love it. I made my pizza crust with it and my kids loved it. This isn’t remotely sponsored…I really mean it. Try it.
  • Eat this warm…toast later and smear with some butter…or make some French toast…recipe coming shortly.

Have fun lovelies.

{ blueberry + tangerine breakfast bread }

Blueberry + Tangerine Breakfast Bread

Makes 2 Loaves

INGREDIENTS

For the Dough

  • 2 cups boiling water
  • 1 cup old-fashioned oats
  • 1/2 cup lightly packed brown sugar
  • 1 tablespoon honey
  • 4 tablespoons unsalted butter
  • 2 tablespoons safflower oil (or other neutral veggie oil)
  • 1 teaspoon ground five-spice powder
  • 1 tablespoon instant or active-dry yeast
  • 1 1/2 cups King Arthur White Whole-Wheat Flour
  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 2 1/2 teaspoons sea salt

For the Filling

  • 5 tablespoons sugar
  • 1 1/2 teaspoons five-spice powder
  • 1 tablespoon tangerine/orange zest
  • 2 cups blueberries

For the Top

  • 1 egg yolk
  • 1 tablespoon cream or milk
  • 4 tablespoons granulated sugar

INSTRUCTIONS

  1. In the bowl of your electric stand mixer (fitter with the dough hook attachment) combine the boiling water, oats, brown sugar, honey, butter, oil and five-spice powder. Let cool about 5-10 minutes.
  2. Once the mixture has cooled a bit, add the yeast and let it sit for 5  minutes.
  3. Add the flours and salt. Knead for about 10 minutes on a medium speed until the dough is smooth and elastic. If you’re using your hands, knead for at least 15 minutes.
  4. Put about ½ tablespoon of oil in a warmed bowl and smear it all around the sides to keep the dough from sticking. I like to run this bowl under warm water and then dry completely before I put the oil and then the dough in…just to give it a little extra warmth to help with rising.
  5. Put the dough in the oiled bowl and cover with a dishtowel. Put this bowl somewhere away from any drafts and let it sit and rise for 1 hour. The dough should have doubled in size.
  6. In a small bowl, mix together the five-spice powder, zest and sugar for the filling.
  7. Divide the dough in half and gently shape each half into a rectangle. Gently nudge the dough into shape…don’t pull too aggressive and no need to roll it out…just gently coax it into shape. It doesn’t have to be perfect.
  8. Equally sprinkle the blueberries on each rectangle of dough. Leave a one-inch border on the long edges.
  9. Evenly sprinkle half of the sugar-tangerine mixture over each.
  10. Starting on the long side, roll the dough into a log. Kind of tuck the berries in as you roll to make sure you’re getting a relatively equal filling as you go. Be thinking about every bite you’re going to have later today…you want lots of berries tucked in there.
  11. Now look at the size and shape of your log. How’s it going to fit in your buttered ( or oiled ) 8 1/2″ x 4 1/2″ bread pans? If it’s too long to fit, don’t worry. You’re going to tuck those ends under when you’re fitting the dough in the pans.
  12. Place the dough logs in the bread pans, seam side down. Tuck the ends of the loaves under and gently shape it so that it all looks even and symmetrical. It’s going to rise quite a bit and fill out any gaps, so don’t be too OCD about this.
  13. Cover with a slightly damp dishtowel and allow the loaves to rise until they’ve crowned about 1″ over the top of the pan. I would let this rise go between 90 minutes and 3 hours. You call it.
  14. Turn the oven to 350 degrees F.
  15. Mix together the cream and egg yolk in a small bowl.
  16. After the loaves have had their second rise, brush the egg wash over the loaves, making sure it doesn’t pool anywhere along the sides…go thin on this.
  17. Sprinkle heavily with sugar. LOTS!!! Yum. Nice crunch.
  18. Put the loaves in the oven and set your timer for 25 minutes. After 25 minutes of baking gently set some foil over the top of the loaves and continue cooking for 10 more minutes (for a total of 35 minutes).
  19. Let them cool in the pan for 5-10 minutes. Your house will smell AMAZING. It’s torture to not crawl in bed with these and call it a day. They smell that seductive.
  20. After 5-10 minutes, run a knife along the sides of the bread to loosen them just a bit and then gently turn out the loaves. The egg wash and sugar will have created a nice crust that you won’t want to lose…so do this carefully. Let the bread finish cooling on a cooling rack. Store at room temperature, wrapped in plastic wrap and then put in a sealable plastic bag.
  21. We couldn’t wait for them to cool completely. We started cutting away and pretty much ate the whole loaf. In under an hour. The goal is to save the second loaf for French toast…which I will post that recipe as well if this all goes according to plan.
{ on my mind }
  • Taxes. Yuck. And TurboTax halted state filings??! This is really putting a wrinkle in my whole system.
  • Bruce Jenner. Whaaaaaaaa? This is real. This is happening. Holy crap. I didn’t see that one coming.
  • My kids leave in a week to spend Chinese New Year in…drumroll…Asia. Shocker. Spoiler alert. Paradigm shift. To say that sending your kids on vacation to the other side of the world is anxiety-ridden is an understatement. Like, panic, head-between-the-knees-deep-breathing-in-a-paper-bag. But, we do it once or twice a year. I’ll survive. Picture Bridgette Jones at the end of the movie…before Colin comes back to sweep her off her pity-party feet. She’s a hot mess. Yes, that’s what’s happening.
  • My LA trip is also in the upcoming week. Yeah. The wheels usually come off the bus when I’m kid-free but this time I’m going for a different approach. I think I might be…productive? We’ll see how this rolls out…
  • I set my phone in a glass of water that was in the coffee holder in my car. It’s sitting in a bowl of rice as I type this. If it shits the bed, it will be my second destroyed iPhone in three months. Trying not to think about this.
  • I’m making French toast tomorrow…I’ll report back. I also have { meat love meatloaf } coming up (because I love meat), as well as { white-girl jiaozi } in honor of Chinese New Year. Ganbei pengyoumen.

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