Here are two to play with:
Blueberry Braid
Makes 2 loaves
5 to 5 1/3 cups all-purpose flour
1/2 cup sugar
2 packages FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
1 tablespoon finely shredded orange peel
1/2 teaspoon ground cinnamon
1 cup milk
1/2 cup orange juice
1/2 cup butter or margarine
2 large eggs
Blueberry Filling (recipe follows)
1 egg yolk plus 1 tablespoon milk
Directions
In large bowl, combine 2 cups flour, sugar, undissolved yeast, salt, orange peel and cinnamon. Heat milk, orange juice, and butter until very warm (120 to 130oF). Stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; divide each half into 3 equal portions. Roll each to 20 x 6-inch rectangle. Spread Blueberry Filling evenly. Beginning at long end, roll each up tightly as for jelly roll. Pinch seams to seal to form ropes. Braid ropes; place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Brush with egg mixture.
Bake at 350o F for 30 to 35 minutes or until done. Remove from sheets; cool on wire rack.
Blueberry Filling: Combine 1 cup fresh or frozen blueberries, 1 cup sugar, and 1/4 cup water in medium saucepan; bring to a boil over medium heat. Cook 20 minutes, stirring occasionally, until very thick. Stir in 3 tablespoons cornstarch dissolved in 3 tablespoons water; cook 5 minutes, stirring constantly. Let cool.
Nutrition Information
Nutrition Information per Serving: Serving size: 1 slice (1/24 of recipe) Calories: 195 Total fat: 5 g Saturated fat: 3 g Cholesterol: 38 mg Sodium: 148 mg Carbohydrates: 34 g Dietary Fiber: 1 g Protein: 4 g
Blueberry Apricot
Served as breakfast bread or as a mid-day snack, Blueberry Apricot Bread is sure to become a family favorite in your home. Makes 1 loaf.
2 1/4 cups bread flour
2 tablespoons sugar
1 envelope FLEISCHMANN'S RapidRise Yeast
2 teaspoons grated lemon peel
1 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter or margarine
1 egg, large
1/3 cup dried blueberries
1/3 cup fresh blueberries
1/3 cup coarsely chopped dried apricots
Directions
In a large bowl, combine 3/4 cup flour, sugar, undissolved yeast, lemon peel, and salt. Heat milk, water, and butter until very warm (120 to 130oF). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in remaining flour, blueberries and apricots to make a stiff batter. Spread evenly in greased 8 1/2 x 4 1/2 loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375oF for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
This second one sounds like it just might work.
Good luck
I got both of these from
http://www.breadworld.com