Blueberry Brioche Bread

Warm milk to 110ºF. Dissolve yeast in the milk in a large mixing bowl. Add half the flour and mix well. Let stand in a warm place for 15 minutes. Add the egg, butter and nutmeg and mix well. Add the remaining flour, sugar, salt and blueberries. Mix until the mixture begins to come together. Continue to mix with a large wooden spoon until the dough is smooth and elastic when pressed.

Remove the dough to a lightly oiled bowl and turn to coat. Cover with a kitchen towel and let rise at room temperature for 20 minutes or until doubled in size. The dough should retain an indentation when pressed. Punch down the dough and fold it over to remove air pockets and redistribute the yeast.

Preheat the oven to 350ºF. Place the dough on a floured work surface and divide into 2 pieces. Place each dough ball into a greased loaf pan and bake for 25 to 30 minutes or until golden brown. Remove to a wire rack and cool completely. Makes two loaves.

(Adapted from Biltmore, Our Table to Yours, Chef’s Selection Cookbook.)