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Blackberry & Apple Bread Recipe


Blackberry Apple Bread: In the bowl of your electric mixer, stir together the lukewarm milk, 1/2 teaspoon white sugar, and the yeast.  Let this mixture stand 5-10 minutes or until the yeast is nice and bubbly.  At this point add the flour, the remaining 1/4 cup (50 grams) white sugar, and the salt and beat until combined.  Add the egg and beat the dough for a few minutes.  Using the dough hook, and with the mixer running, gradually add small pieces of the softened butter, continuing to knead the dough for about 5 to 7 minutes, or until the dough is soft and silky feeling.  (Note: As you beat in the butter you will notice the dough first comes together, then falls apart, and finally comes together once again.) 

Place the dough in a buttered bowl, cover with plastic wrap or a clean towel, and leave to rise in a warm place until doubled in size (this will take about 1 1/2 - 2 hours).  Once it has doubled in size, punch the dough down and, on a lightly floured surface, roll or press into a 13 x 9 inch rectangle.  Transfer to a buttered or parchment lined baking sheet.  Then, in a small bowl, whisk together the cream, egg and cinnamon for the egg wash.  With a pastry brush, lightly brush the surface of the dough with the egg wash.  Cover the dough and let rise until doubled in size (about 45 minutes to 1 hour). 

While the dough is rising, make the streusel topping.  In a small bowl combine the sugar, flour, and cinnamon.  With a pastry blender, or your fingertips, cut in the butter until the mixture is lumpy.  Set aside.

Preheat the oven to 350 degrees F (177 degrees C) and place rack in center of oven.  When the dough has doubled, once again lightly brush the surface with the egg wash.  Evenly place the blackberries and diced apple on the dough and then sprinkle with the streusel topping.  Bake for about 35 minutes or until nicely browned and cooked through.  Remove from oven and place on a wire rack.  Serve warm or at room temperature.

Serves 6 - 8


1/2 cup (120 ml) milk, heated to lukewarm

1/2 teaspoon granulated white sugar

1/4 oz. package (7 grams) active dry yeast

2 1/2 cups (325 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1/2 teaspoon salt

1 large egg

1/2 cup (113 grams) unsalted butter, room temperature (cut into small pieces)

Egg Wash:

1 tablespoon cream

1 large egg

1/8 teaspoon ground cinnamon

Streusel Topping:

1/4 cup (50 grams) granulated white sugar

1/3 cup (50 grams) all purpose flour

1/4 teaspoon ground cinnamon

1/4 cup (56 grams) cold unsalted butter, cut into small pieces

2 cups fresh blackberries

1 Granny Smith apple, peeled and diced