Brought to you by Seasonal Berries
- 1 orange (zest only, pared away in strips with a vegetable peeler)
- 1 lemon (zest only, pared away in strips with a vegetable peeler)
- 75 g caster sugar
- 500 g strong white bread flour
- 1 tsp salt
- 1 tsp ground cinnamon
- 40 g butter (diced)
- 3 tsp fast-action dried yeast
- 1 free-range egg (beaten)
- 250-300 ml warm milk and water mixed
- 150 g blueberries
- extra flour and semolina (optional) for shaping
Finely chop the fruit zests and mix with half the sugar.
Add the flour, salt, cinnamon and butter to a large bowl and rub in the butter with your fingertips until it resembles fine crumbs. Stir in the chopped fruit zests and sugar mix, then the yeast.
Add the egg to the flour, then gradually mix in enough warm milk and water to mix the flour to a soft dough; you may have a little liquid left. Knead for 10 minutes on a lightly floured surface until the dough is smooth and elastic.
Sprinkle the work surface with extra flour and semolina, if using, then gradually knead in the blueberries and remaining sugar, twisting and pulling the bread until they have all been mixed in. Try not to overwork the dough, so that the blueberries stay whole. Shape into an oval-shaped loaf about 23cm (9in) long and put on to a floured baking sheet. Cover with oiled clingfilm and leave to rise in a warm place for about 45-60 minutes, until the dough is well risen. While the bread rises, preheat the oven to 220ºC/Gas Mark 7.
Remove the clingfilm, sprinkle the bread with a little extra flour, then bake for 30-35 minutes until golden brown and the base of the loaf sounds hollow when tapped. Leave to cool on a wire rack and serve while still warm.