Blueberry Sally Lunn(Makes 1 Loaf)

• 3 1/2 to 4 c. plus 1 Tbsp. all-purpose flour
• 1 c. C & H granulated sugar
• 1 tsp. salt
• 2 pkg. Fleischmann's active dry or RapidRise yeast
• 1/2 c. milk
• 1/2 c. water
• 1/2 c. butter or margarine
• 3 eggs (at room temperature)
• 1 1/2 tsp. Spice Islands ground cinnamon
• 2 c. fresh or frozen blueberries, thawed and drained
• Baker's Joy (nonstick baking spray)

1. In a large bowl, mix 1 1/2 cups flour, 2/3 cup sugar, salt and undissolved yeast.
2. Heat milk, water and butter until liquids are very warm (120u0b0 to 130u0b0).
3. Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
4. Add eggs and 1 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft batter. Cover; let rise in warm, draft free place, until doubled in size, about 45 minutes.
5. (For Fleischmann's RapidRise yeast, cover batter.
6. Let rest 10 minutes.
7. Proceed with recipe.)

flour, sugar, salt, rapidrise yeast, milk, water, butter, eggs, ground cinnamon, blueberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=419312 (may not work)