Recipe

July 31, 2024

Ask A Chef: Terra Breads’ Mary Mackay Shares Her Blueberry Bread Recipe

Recipe: Mary Mackay

Q: When we go to Vancouver’s Granville Island on the weekend, we always get the fresh Blueberry Bread from Terra Breads — it’s just divine. Could you get the recipe? — BRIGITTA, Delta, B.C.

A: Mary (pictured) was inspired by a Tuscan grape focaccia she ate years ago, where the grapes burst in the oven to form a natural jam on the top. She decided to try the idea with blueberries. “It’s a soft, chewy bread that’s lightly sweetened and packed with berries while white chocolate melts and caramelizes in pockets inside the dough,” says Mary. The final dusting of icing sugar ties it all together.

Ingredients

  • 4 cups all-purpose flour
  • 1 1/2 tsp instant dry yeast
  • 1/3 cup white cane sugar
  • 2 tsp fine sea salt
  • 1 3/4 cups warm water (28°C)
  • 3 cups blueberries, fresh or frozen
  • 2 tsp icing sugar
  • 1/2  cup white chocolate chunks
  • 1/4  cup olive oil, plus extra for bowl

Directions

Yield: 4

Make Dough And Let Rise

  1. In large bowl, combine flour, instant yeast and sugar, and whisk together.
Add sea salt, water and olive oil. By hand or using stand mixer fitted with dough hook, mix until dough is smooth and elastic. In stand mixer, this will take about 2 minutes on low, 5 minutes on medium.
  2. Fold white chocolate chunks in by hand.
  3. Transfer dough to lightly greased bowl, turning to coat with oil. Cover bowl with plastic wrap and let rise at room temperature, about 90 minutes.
  4. Turn dough out onto lightly floured surface. Pat down and divide into 8 equal portions. Line 2 baking sheets with parchment paper. Place 4 balls on each sheet, then brush dough with olive oil. Cover with plastic wrap and place in fridge overnight.
  5. In the morning, remove baking sheets from fridge and let dough rise in warm place for 30 minutes, keeping plastic wrap on top so it won’t dry out.
  6. Remove plastic wrap and press heaping 1⁄3 cup of blueberries on each mini loaf. Re-cover with plastic wrap and let rise for another 45 to 60 minutes.

Bake Bread

  1. Place oven racks in upper and middle spaces and preheat oven to 450°F.
Add metal loaf pan filled with water on bottom shelf to create steam.
  2. Gently press blueberries into dough
by pressing down on plastic wrap. Try not to flatten dough or squash blueberries.
  3. Remove plastic wrap and bake bread for about 15 minutes, until crust is golden.
  4. Cool on baking sheets for a few minutes, then transfer to rack to cool completely. Dust with icing sugar.
Author: Alexandra Whyte
Photographer:

Lindsay Royle (portrait and bread)