Blueberry White Chocolate Swirl Bread

On our way home from church yesterday, my husband said he had a great idea to use the blueberries we had in the freezer. Sweet bread with white chocolate and blueberry swirls. So it became my responsibility to put his idea into action. I looked up lots of recipes for sweet breads (including the Great Harvest Cinnamon Burst copycat bread recipe) online and in books. I finally came up with my recipe using that copycat recipe and the one for egg bread that I found in my Better Homes and Gardens cookbook.

About 5 cups all-purpose flour
1 Tbsp yeast
1 1/3 cup milk
1/4 cup sugar
3 Tbsp butter
1/2 tsp salt
2 eggs

Filling:
1 lb blueberries, prepared with about 1 tsp lemon juice and 1 Tbsp sugar
1 1/2 cup white chocolate chips

Heat butter and milk until butter almost melts. Stir in sugar and salt. Add eggs, yeast, and 2 cups flour. Mix well. Continue to stir in flour. Once the dough starts to become thick and somewhat sticky, begin to knead in enough of the remaining flour to make a moderately stiff dough that is smooth and not too sticky. Place in a lightly greased bowl to rise until about double in size (about 1 hour).

Punch down dough and then form into a ball; divide dough in half and cover and let rest for 10 minutes. Lightly grease two loaf pans.

Roll each portion of dough into a 12x7" rectangle. Top with about 1/2 lb blueberries and 3/4 cup white chocolate chips.

 

Roll up dough and pinch seam and ends to seal. Place seam side down in prepared loaf pans. Cover and let rise in a warm place until nearly double (about 30 minutes). Bake at 375º for 25-30 minutes. Remove loafs from pan and drizzle with a glaze made from powdered sugar and milk.