I'm back to making bread again. This is a breakfast bread filled with blueberries and white chocolate. It's topped with cognac frosting. Yes, it's really, really good!
Yes, it's really, really good!
If you're interested in the bread part of the recipe, there are many of them available in the tab "bread making" in the right column of this blog - desktop view.
For today's bread, I used a ball of dough after the first rise to flatten out and press into a greased oven proof dish. I formed it into a "bowl" and added dried blueberries and white chocolate chips. Then I folded the sides to the center and pressed it closed.
I turned it over in the dish, let it rise for another 30 minutes, and it was ready to bake for 35 minutes at 350 F.
That's the baked breakfast bread at the bottom of this image. At the back are four loaves of bread I was making at the same time from the same batch of bread.
The final touch was frosting made with powdered sugar (about a cup this time - should have used 3/4 cup), 1 teaspoon of vanilla, and enough cognac to get the desired consistency.
After that, it's easy - just eat it! It didn't last long.