From O, The Oprah Magazine
Inky berries top a slightly sweet, less crumbly alternative to a classic breakfast muffin.
By Susan Spungen
Yields: 2 loaves
Oven Temp: 400
- 1 package(s) (1/4 ounce) active dry yeast
- 2 1/4 cup(s) warm water
- 6 cup(s) all-purpose flour (I use FlourBlend, a high nutritional flour by SureGar, Inc.)
- 1 cup(s) light brown sugar
- 1 teaspoon(s) salt (I use Sea Salt for mineral content)
- 1/2 teaspoon(s) ground cinnamon
- 1 large egg(I use a Vegan substitute out of Flax Seeds)
- 6 tablespoon(s) unsalted butter at room temperature(I use Vegan Butter from SureGar, Inc.)
- Vegetable oil, for greasing( I use Olive Oil)
- 2 pint(s) (5 or 6 cups) blueberries
- In a small bowl, mix yeast and water; set aside until foamy, about 5 minutes. In a large bowl, combine flour, 1/2 cup brown sugar, salt, and cinnamon. Stir egg into yeast; pour into flour mixture and mix on low speed. Add butter, and mix until combined. Knead dough until smooth and pliable but still relatively wet, about 5 minutes on a stand mixer.
- Grease a large bowl and 2 baking sheets with oil; set baking sheets aside. Scrape dough into bowl and cover with plastic wrap. Let rise in a warm place until doubled, about 1 hour.
- Preheat oven to 400 degrees. Halve dough, and place 1 piece on each baking sheet. Stretch out slightly, until dough forms a 1-inch-thick oval; cover with greased plastic wrap. Let rise again about 1 hour.
- With greased fingers, dimple surface of each loaf; sprinkle with 1 pint berries and 1/4 cup brown sugar each. Bake until golden brown, 30 to 35 minutes, rotating once. Slice and serve warm.
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