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Ingredients
- Glaze:
- 1/2 pint blueberries, washed but still wet
- 1/4 cup powdered sugar (more if your blueberries need it)
- 1 pound no-knead Artisan bread dough (challah, brioche, or boule dough)
- Splash milk, cream, or lemon juice and additional 1/4 cup powdered sugar for glaze
Preparation
Step 1
Put wet blueberries in small saucepan. Add 1/4 powdered sugar. Stir to combine. Heat over medium-low heat until thick and syrupy, stirring occasionally. Carefully sample to check sweetness balance and add more sugar if necessary. Transfer compote into a large bowl and let cool until warm, but not hot.
While the compote is cooking, pat bread dough to roughly ¾-inch thickness on floured surface. With a bench scraper or knife coated with cooking spray, slice the dough into small pieces.
Add the dough pieces (separate as you add them to the bowl if stuck together) to the compote bowl and gently stir until all the dough pieces are coated with compote. Transfer mixture to a greased loaf pan and let rise for 45 minutes to 1 hour.
Bake in a 400 degrees for 40-45 minutes, until crusty on top. If in doubt, bake a little longer. There’s a lot of moisture in the dough and compote and you want to make sure it bakes all the way through.
Let cool in pan for 15 minutes then turn out onto wire rack. Let cool completely (if you can wait. I couldn’t). Gradually add milk, cream, or lemon juice to ¼ cup powdered sugar until a glaze consistency is reached. Drizzle onto bread.