Wild Blueberry Chocolate Chip Loaf
The real flavor of the blueberries and chocolate come through in this combination of two independently popular ingredients, here bundled into one recipe.
4 cups all-purpose flour
1 / 3 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
3 / 4 cup milk
1 / 2 cup water
1 / 3 cup butter or margarine
1 cup fresh or frozen wild blueberries
1 /2 cup semi-sweet mini chocolate chips
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until warm (120º to 130º F). Stir into dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at medium speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Cover; let rest on floured surface for 10 minutes.
Punch down dough. Remove dough from floured surface and divide in half. Roll each half to 16- X 7-inch rectangle. Distribute berries over dough to within 1 inch of all edges. Sprinkle chocolate chips over blueberries. Beginning at short end of rectangle, roll up tightly as for jelly roll; pinch seams and ends to seal. Repeat for second loaf. Place, seam sides down, in 2 greased 9- X 5-inch loaf pans. Cover; let rise in warm draft-free size until doubled in size, about 30-45 minutes. Bake at 375º for 35 to 45 minutes or until done. Remove from pans; let cool on wire racks.
Serving Size 1 slice (55g)
Servings Per Container About 26
Calories from Fat 40
Total Fat 4.5g
Saturated Fat 2.5g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1.5g
Total Carbohydrate 23g
Dietary Fiber 1g