Total Time
3 Hours
Servings
12
Ingredients
- 1/4 cup polenta
- 1 cup boiling water
- 1 tablespoon margarine
- 1/4 cup treacle
- 1 egg, beaten
- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water (40°C)
- 3 cups plain flour
- 2 cups frozen blueberries, dry pack
Instructions
- Stir polenta into boiling water. Stir in butter, treacle, and egg.
- Dissolve yeast in warm water.
- When polenta mixture is lukewarm, stir in dissolved yeast. Beat in flour until a stiff dough is formed. Knead dough on a heavily floured board until smooth and elastic. Let rise in a warm place until doubled in bulk.
- Punch down and roll dough into a 10" square. Sprinkle blueberries over dough, pressing them into the dough. Roll up like a jelly roll. Tuck ends of roll under to seal ends and place seam-side down into a well-greased 9x5x3 inch loaf pan. Let rise in a warm place until double in bulk.
- Bake in a preheated oven at 190°C for 45-50 minutes. Turn out and cool on a rack. Cool thoroughly before cutting.
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