1tablespoon(1tablespoon)sanding or coarse sugar - for sprinkling on top of the loaf.
Instructions
Rinse 1 cup blueberries, lay them on a paper towel to dry, and come to room temperature while making the dough.
Dump the remaining dough ingredients: 3 tablespoons heavy cream, 2 tablespoons + 1 teaspoon water, 2 large eggs, 2-3 tablespoons granulated sugar , ¾ teaspoon table or sea salt, ¼ cup butter, chopped into small pieces, 1 cup bread flour, 1 cup + 2 tablespoons unbleached, all-purpose flour, and 2 teaspoons instant yeast into the bread pan of your bread machine. Select the DOUGH cycle and press START. Open the lid and check the dough after about 10-15 minutes of mixing to ensure the consistency is correct. The dough should stick to the side, then pull away. If the dough is too dry, add more water 1 teaspoonful at a time. If too sticky, add flour 1 tablespoon a time.
When the DOUGH cycle completes, and the dough has risen to double its original size, remove the dough to a floured surface. Scatter blueberries evenly over the dough and press them into the dough without smashing the berries. Use your fingers to gently shape the dough into a rectangle approximately 12 x 9 inches, with the short side closest to you.
Starting with the edge closest to you, carefully roll the dough towards the top to make a cylinder.
Seal the seam and turn the ends toward the seam. Seal those seams, also. Place in a greased 8½ x 4½-inch loaf pan with the seam side down. (This is easier than the method shown in the video. Do what works best for you.)
Cover and allow the dough to rise until almost double. This may take 1 hour or more depending on the ambient temperature. The dough should be peeking over the top about 1 inch.
When you see the bread has almost risen enough, preheat your oven to 350˚F (180˚C).
Glaze
Whisk together 1 egg yolk, 1 teaspoon heavy cream, and a Pinch of salt for the glaze in a small bowl. Paint raised but unbaked loaf with a light touch so the glaze won't puddle at the outer edges of the loaf. Sprinkle with 1 tablespoon sanding or coarse sugar. I use sanding sugar but regular sugar works, too.
Bake at 350˚F (180˚C)for 40-45 minutes. The temperature should read at least 190-200˚F (88-93˚C) when the probe is inserted into the middle of the loaf. Watch to ensure the crust doesn't overbrown before the bread is done. If necessary, consider tenting the loaf halfway through baking time with aluminum foil to avoid burning the crust.
Cool in the pan for about 15 minutes before removing the loaf from the pan to a rack to continue cooling. Best eaten after an hour but good luck getting people to wait that long.
Notes
ALTERNATE MIXING INSTRUCTIONS:
Directions for making bread with a stand mixer or by hand:
To make this recipe in a heavy-duty stand mixer, add ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using a dough hook, turn speed to 2 or 3 and continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape as indicated in the recipe.
Please note: You can substitute active dry yeast for instant or bread machine yeast. There is no longer any need to dissolve it according to KingArthurBaking.com. (https://www.kingarthurbaking.com/blog/2015/09/25/active-dry-yeast) Be aware that it may be a little slower acting than instant yeast, but it'll get there.