Blueberry-Stuffed Sally Lunn Bread (Mixed in a Bread Machine)

Instructions

1. Place clean, fresh blueberries onto a cookie sheet and freeze until solid. (Do not use frozen blueberries from the store as they are too watery.)
2. Dump remaining ingredients into the bread pan of your bread machine. Select the dough cycle and press start. Open lid and check dough after about 10-15 minutes of mixing to make sure the consistency is correct. Dough should stick to the side, then pull away. If dough is too dry, add more water 1 teaspoonful at a time. If too sticky, add flour 1 tablespoon a time.
3. When dough cycle completes and dough has risen to double its original size, remove dough to a floured surface. Press or roll dough into a rectangle roughly 10 x 16 inches. Short side should be closest to you.
4. Scatter berries over dough, then sprinkle with 2 tablespoons sugar. Carefully roll top of dough towards you to make a cylinder.
5. Turn cylinder of dough and reshape into an approximately 12 x 6-inch cylinder. With short end closest to you, roll dough tightly from the top. Place in greased 8 x 4-1/2 inch loaf pan.
6. Allow to rise until almost double.
7. When you see the bread has almost risen enough, preheat your oven to 350 degrees F.
8. Whisk together ingredients for glaze in small bowl. Paint raised but unbaked loaf with a light touch so glaze won't puddle at the outer edges of the loaf. Sprinkle with plenty of sugar. I use sanding sugar but regular sugar works too.
9. Bake at 350 degrees for 40 to 45 minutes. Watch to make sure crust doesn't overbrown before bread is done in the middle. If necessary, consider tenting loaf halfway through baking time with aluminum foil to avoid burning crust.
10. Cool in pan about 15 minutes before removing loaf from pan to a rack to continue cooling. Best eaten after an hour but good luck getting people to wait that long.