LEMON-BLUEBERRY YEAST BREAD
This beautiful yeast bread took second place at the state fair. Featuring dried blueberries, lemon, and cardamom, it is unique and delicious. Try it and see!
Provided by larkspur
Categories Bread Yeast Bread Recipes
Time 3h15m
Yield 12
Number Of Ingredients 16
Steps:
- Combine flour, yeast, and cardamom in a large mixing bowl.
- Combine 3/4 cup milk, sugar, butter, and salt in a small saucepan and heat to 115 to 120 degrees F (46 to 48 degrees C). Pour into flour mixture and beat using an electric mixer until just moistened. Add egg and beat until smooth. Stir in enough additional flour to form a soft, sticky dough.
- Turn dough out onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place dough in a bowl coated with cooking spray, turning dough once to coat top. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Combine blueberries, lemon zest, and lemon extract in a small bowl. Set aside.
- Punch risen dough down. Turn out onto a lightly floured surface; knead fruit mixture into the dough. Divide dough into thirds. Roll each portion into a 16-inch long rope. Place ropes on a 15x10-inch baking pan coated with cooking spray. Cover and let rise until doubled in size, about 45 minutes. Lightly brush ropes with 2 teaspoons milk and sprinkle with almonds.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until golden brown, about 20 minutes. Remove from the oven and transfer to a wire rack to cool, about 30 minutes.
- Combine confectioners' sugar and lemon juice in a bowl for glaze; drizzle over cooled bread.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 35.1 g, Cholesterol 25 mg, Fat 5.6 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 2.8 g, Sodium 138.4 mg, Sugar 14.2 g
FRESH BLUEBERRY YEAST BREAD
Light and lovely white bread, filled with fresh blueberries and a touch of lemon. It's lovely eaten out of hand with butter or toasted. It's like having the jam in the bread!
Provided by Jennifer
Categories Bread
Time 3h5m
Number Of Ingredients 7
Steps:
- Grease a 9x5-inch loaf pan and set aside.
- In a large bowl or the bowl of a stand mixer with the kneading hook, combine the warm water, yeast, blueberries, sugar, salt and lemon zest. Let stand 5 minutes.
- Add 2 1/2 cups of the flour and mix to combine. Begin adding the flour 1/4 cup at a time, just until the dough comes together in to a smooth and moist dough (but not too sticky). If using a mixer, stop kneading when the berries seem to be crushing.
- Remove to a floured surface and gently knead in a bit of flour until you have a smooth ball. Place in a greased bowl, cover and let rise until doubled (about 1 hour).
- Remove dough to a floured surface and press out in to a 9x18-inch-ish rectangle. Starting with the 9-inch edge, roll up jelly-roll style. Place into prepared 9x5 loaf pan. Cover with greased plastic wrap and let rise until doubled (about 45 minutes).
- Preheat oven to 350 F. Bake in preheated oven for 30-35 minutes, or until deep golden and cooked through.
Nutrition Facts : Calories 23 kcal, Carbohydrate 5 g, Sodium 97 mg, Sugar 5 g, ServingSize 1 serving
BLUEBERRY YEAST BREADMAKER BREAD RECIPE - (3.7/5)
Provided by MJH
Number Of Ingredients 16
Steps:
- Mix the berry mixture ingredients together set aside in refrigerator: where they will semi-defrost. Place all ingredients except the berry mixture in the bread machine pan. Use the order suggested by the manufacturer. Select machine to basic normal setting/with the fruit and nut setting. Add the Berry Mixture when the machine beeps at the last kneading. Cook's note: : The berries will pop and make beautiful purple streaks throughout the bread. If the berries make the dough to moist just add some more oatmeal so the blueberries mix into the dough. Or you can remove when the machines kneading cycle stops and knead on a floured dough board just to blend in the berries then add back to machine let rise and bake in a 350°F oven for 35 minutes or until done.
BLUEBERRY YEAST CAKE
Similar to a classic battery bread, this slightly sweet loaf is wonderful fresh, or toasted with butter and honey. Almost a coffeecake, but not too rich. Raspberries would work, as would a vanilla paste swirl.
Provided by Steve P.
Categories Yeast Breads
Time 4h40m
Yield 1 9-10 inch cake, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together the water and yeast.
- Add sugar, salt, eggs, butter, skim milk powder and most of flour.
- Stir to make a batter-like mixture.
- Fold in blueberries. Add the remaining flour as necessary to form a thick batter. How much if at all will depend on humidity and the amount of moisture in your berries.
- Cover bowl with a tea towel and let batter rest 30 minutes.
- Meanwhile, generously grease a 9 or 10-inch angel food cake pan.
- Pour batter in (after rest).
- Cover pan lightly with greased wax paper and let batter rise until it nearly reaches the top of the pan.
- Drizzle on melted butter and dust with sugar and cinnamon.
- Preheat oven to 350°F.
- Place cake pan on a baking sheet and place in oven.
- Bake until nicely browned (about 40 minutes).
- Cool for 10 minutes before removing from pan and placing on a wire rack to cool completely.
Nutrition Facts : Calories 391.3, Fat 11.5, SaturatedFat 6.4, Cholesterol 88.3, Sodium 328.1, Carbohydrate 61.8, Fiber 2.4, Sugar 12.9, Protein 10
BLUEBERRY BREAD
This blueberry bread recipe is a simple quick bread that I look forward to making when fresh blueberries are in season. It's so good that I end up making it year-round. -Karen Scales, Waukesha, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (12 pieces).
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. In a large bowl, combine 2 cups flour, sugar, baking powder, salt and baking soda. Whisk the egg, orange juice and butter. Stir into dry ingredients just until moistened. Toss blueberries with remaining flour; fold into batter., Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 165 calories, Fat 3g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 186mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
BLUEBERRY BREAD
This delicious sweet bread has frozen and dried blueberries in it! I do hope you can find dried blueberries because they are so good. If not try dried cranberries or raisins. Great cut fresh all by itself, spread some butter or cream cheese on it, toast it, bake into a great bread pudding or make some yummy blueberry French toast.
Provided by Rita1652
Categories Yeast Breads
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Mix the berry mixture ingredients together set aside in refrigerator.Where they will semi defrost.
- Place all ingredients except Berry Mixture in the bread machine pan in the order suggested by the manufacturer.
- Select machine to basic normal setting/with the fruit and nut setting.
- Add the Berry Mixture when the machine beeps at the last kneading.
- Take Note:.
- The berries will pop and make beautiful purple streaks throughout the bread.
- If the berries make the dough to moist just add some more oatmeal so the blueberries mix into the dough. Or you can remove when the machines kneading cycle stops and knead on a floured dough board just to blend in the berries then add back to machine let rise and bake.
Nutrition Facts : Calories 357, Fat 7.9, SaturatedFat 4.3, Cholesterol 40.6, Sodium 310.4, Carbohydrate 63, Fiber 3.1, Sugar 12.2, Protein 8.5
BLUEBERRY BREAD
Blueberry Bread is a quick bread made in just 5 minutes without yeast! You'll love this easy Blueberry Bread Recipe. It's perfect for Saturday mornings, Easter and Mother's Day brunch and so much more! Make it into a Blueberry Loaf Cake by drenching it in glaze!
Provided by Julie Blanner
Time 1h10m
Number Of Ingredients 12
Steps:
- Grease large 1½ pound loaf pan and preheat oven to 350°F.
- In a large mixing bowl or mixer, combine sugar, flour, baking powder and salt.
- Beat eggs, milk and oil.
- Gradually add dry mixture to wet until just moist.
- Fold in blueberries.
- Pour batter into pan an inch and a half below to compensate for rise.
- Optional: sprinkle sugar on top just before baking if you're not topping with glaze.
- Bake 50-60 minutes. Allow to cool on wire rack 10-15 minutes before removing from loaf pan.
Nutrition Facts : Calories 303 kcal, Carbohydrate 61 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 28 mg, Sodium 166 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving
BLUEBERRY BREAD I
Bread with blueberries in it. This bread is very good right out of the oven, or toasted.
Provided by Barbara Williams
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Mix together beaten eggs with the sugar. Add milk and melted shortening or vegetable oil.
- Sift together flour, salt, and baking powder. Combine mixtures, stirring only until blended. Carefully fold in fresh or frozen blueberries and broken walnut pieces.
- Pour into greased 5 x 12 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes. Cool in pan but try to turn it out of pan before it is totally cool. It will be easier to remove. Can also be made in a normal size loaf pan or can be made into 2 pans.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 44.4 g, Cholesterol 32.6 mg, Fat 8.2 g, Fiber 1.5 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 377.2 mg, Sugar 19.1 g
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