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Ingredients
- Artisan Blueberry Bread (makes 1) adapted from the Boule recipe in “Artisan Bread in Five Minutes A Day”
- 3/4 cup pureed blueberries, microwaved until slightly warm
- 1/2 tablespoon dry yeast
- 1/2 teaspoon salt
- 1.5 cups all purpose flour
- warm water
- 1 . Put pureed blueberries in a large container.
- 2 . Add yeast and salt, and mix well.
- 3 . Add flour. Mix well with a wooden spoon. If the dough is too dry, add warm water, 1 tablespoon at a time.
- 4 . Cover with a lid (not airtight) and let it rise in a container until it’s double in size, for about two hours.
- 5 . Refrigerate overnight.
- 6 . Form a round ball. Let it rise for 40 minutes.
- 7 . Preheat oven with a pizza stone and a broiler pan inside to 450 F twenty minutes before baking.
- 8 . Slash a line in the middle of the top with a sharp knife. Put the dough on the pizza stone. Put a cup of hot water into the broiler pan.
- 9 . Bake for 30 minutes.
Preparation
Step 1
If it were sold at a grocery store, I wouldn’t make a big deal out of it, but it was being sold at a farmers’ market!!
I love farmers’ market and I’m willing to support all the local vendors, not only farmers but also any local food makers, like cheese makers, sausage makers, and bakers. But not this.
Artisan Blueberry Bread (makes 1) adapted from the Boule recipe in “
2. Add yeast and salt, and mix well.
3. Add flour. Mix well with a wooden spoon. If the dough is too dry, add warm water, 1 tablespoon at a time.
7. Preheat oven with a pizza stone and a broiler pan inside to 450 F twenty minutes before baking.
Thank you for your comment! It was fun to make this and we certainly enjoyed eating it!
Heather
Heather,
Thank you for your comment. I wouldn’t call this bread “soft”. This is a typical hard crusted boule. Unfortunately, I can’t tell you how to soften it, unless you want to make different kinds of bread, like the ones that contain eggs , butter, and/or oil.
Thank you for your interest and comment! I’ve never made or eaten gluten free bread, so unfortunately I can’t tell you if gluten free flour would work in place of regular flour. I’d love to hear how it turns out, if you decide to try!