Wild Blueberry and Chocolate Chip Loaf (Marisa LeBlanc)

4 cups all-purpose flour
1/3 cup sugar
2 packages (8 grams each) FLEISCHMANN'S Quick-Rise Instant Yeast
1 teaspoon salt
¾ cup milk
½ cup water
1/3 cup butter or margarine
2 eggs
1 cup fresh or frozen wild blueberries
½ cup semi-sweet mini chocolate chips

Directions
In large bowl, combine 1 ½ cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until warm (120° to 130° F/50° to 55° C). Stir into dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and ½ cup flour; beat 2 minutes at medium speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic about 6-8 minutes. Cover; let rest on floured surface for 10 minutes.

Punch down dough. Remove dough from floured surface and divide in half. Roll each half to 16- x 7-inch rectangle. Combine wild blueberries and chocolate chips; spread half of mixture evenly over the dough. Beginning at short end of rectangle, roll up tightly as for jelly roll; pinch seams and ends to seal. Repeat for second loaf. Place, seam sides down, in 2 greased 9- x 5-inch loaf pans. Cover; let rise in warm draft-free place until doubled in size, about 30-45 minutes. Bake at 375° F/190° C for 35 to 45 minutes or until done. Remove from pans; let cool on wire racks.