Blueberry Cream Cheese Swirl Artisan Bread Directions:
In a large mixing bowl, stir together the all-purpose flour, instant yeast, salt, and granulated sugar.
Add the warm water and mix until a shaggy dough forms.
Cover the bowl and let the dough rise at room temperature for 1 1/2 to 2 hours, until puffed and slightly bubbly.
Turn the dough out onto a lightly floured surface and gently stretch it into a rough rectangle.
Spread the softened reduced-fat cream cheese over the dough, leaving a small border around the edges.
Scatter the blueberries evenly over the cream cheese.
Gently fold and roll the dough over itself several times to create blueberry and cream cheese swirls, being careful not to crush all the berries.
Shape the dough into a round rustic loaf and place it seam-side down on parchment paper.
Cover loosely and let it rest for 30 to 45 minutes, until slightly puffed.
Preheat the oven to 425°F with a Dutch oven or heavy covered baking pot inside.
Carefully transfer the dough on the parchment into the hot Dutch oven.
Cover and bake for 25 minutes.
Remove the lid and bake for another 15 to 20 minutes, until the loaf is deeply golden, crusty, and baked through.
Transfer the bread to a wire rack and let it cool completely before slicing so the cream cheese and blueberry swirls can set.
WW Points Calculation
All-purpose flour, 4 cups: 52.00 points
Instant yeast, 1 packet: 0.00 points
Salt, 1 teaspoon: 0.00 points
Granulated sugar, 2 tablespoons: 6.00 points
Warm water, 1 1/2 cups: 0.00 points
Reduced-fat cream cheese, 6 ounces: 15.00 points
Fresh or frozen blueberries, 1 1/2 cups: 0.00 points
Points Information
Total Points: 73.00 points
Servings: 16 servings / 1 slice
Points per serving: 4.56 points
Nutrition Information
Calories: 165
Protein: 5 g
Carbohydrates: 30 g
Fat: 3 g
Fiber: 2 g
Sugar: 4 g
Sodium: 185 mg
I'm waiting for your comments! Enjoy!
