Berrybread Recipes

Steps:

• Preheat oven to 375°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk egg whites, egg, milk, sour cream, applesauce, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Gently fold in berries., Transfer batter to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

Steps:

• Combine flour, cinnamon, baking soda, and salt; set aside.
• In large bowl, combine oil, eggs, and sugar; mix well.
• Gradually add dry ingredients to creamed mixture, stirring until just moistened.
• Stir in berries and nuts.
• Spoon mixture into 2 greased and floured loaf pans.
• Bake 1 hour at 350 degrees or until done.
• Cool in pans 10 minutes; remove to wire rack; cool completely.
• **Testfor doneness-toothpick in center of bread comes out clean.

Steps:

• Preheat oven to 350 degrees F.
• Butter the inside of a 3 quart baking dish.
• Sprinkle 2 tablespoons sugar over the berries. Combine the bread and the berries and spread out evenly in the baking dish.
• Combine the milk, eggs, yolks, sugar, Kirsch, allspice and vanilla in a saucepan over very low heat, stirring constantly with a wooden spoon. Cook for 7 to 9 minutes or until the mixture begins to thicken. Strain through a fine wire mesh strainer and pour over the bread in the baking dish.
• Set the baking dish in a shallow water bath and place the whole setup into the oven. Bake for 45 minutes. Remove and cool.
• When cool, sprinkle the top with the confectioners' sugar and glaze under a hot broiler before serving.

Steps:

• Place the wheat berries in a strainer, rinse well under running water, and drain.
• Bring 1 1/2 cups tap water to a boil in a small saucepan and add the berries.
• Cover the pan, reduce the heat to low, and simmer until the berries are soft and the water is absorbed, about 1 hour.
• After the berries have cooked for 20 minutes, stir together the yeast, 1/2 cup of the warm water, and 1/2 cup all-purpose flour in a large bowl.
• Let rise for about 40 minutes.
• Stir the remaining 1 cup warm water, the oil, molasses, honey, salt, and whole-wheat flour into the yeast mixture.
• Add the flax seeds, sunflower seeds, and 1 cup all-purpose flour.
• When the mixture becomes too stiff to stir, turn it out onto a floured work surface and knead.
• Flatten the dough and press in the cooked wheat berries.
• Knead in the remaining 1/3 cup all-purpose flour until the dough is elastic and springs back when lightly pressed, about 6 minutes.
• Form the dough into a ball, place it in an oiled bowl, and turn the dough in the bowl to coat it well with oil.
• Cover with plastic wrap and let rise until the dough does not spring back when lightly pressed, about 2 hours.
• Turn the dough out onto a lightly floured work surface, press it flat, fold both the sides in and roll the dough into a log.
• Pinch the seam closed and set it into an oiled 10 x 4 x 3-inch loaf pan.
• Push the dough down flat.
• Place the pan in a plastic bag and tuck the bag opening under the pan to close.
• Let rise until the dough domes up and does not spring back when lightly pressed, about 1 hours.
• Preheat the oven to 425 degrees.
• Remove the pan from the plastic bag.
• Using a sharp serrated knife, cut 3 diagonal slashes across the top of the loaf.
• Place the bread in the oven, spritz the inside of the oven a few times with water from a plant mister, and quickly close the door.
• Bake 15 minutes.
• Reduce the oven temperature to 350 degrees and bake for another 15 minutes.
• To test for done-ness, remove the bread from the pan and rap the bottom.
• It should sound hollow.
• If it is not quite done, continue baking out of the pan up to 10 minutes more.
• Cool on a wire rack.

Steps:

• Preheat oven to 375° F. Prepare eight individual soufflé cups (1-cup capacity) with cooking spray. In a large bowl, toss the bread cubes with the berries to distribute evenly. In another bowl, beat the eggs with a whisk or electric mixer on low speed until frothy. Add the sugar and beat until well blended. Add the half and half, vanilla, cinnamon, and nutmeg and continue beating on low speed until well blended. Fill soufflé cups with bread and berry mixture, mounding it a bit on top. Pour egg mixture over the bread and berries, filling evenly to the rim.
• Place the soufflé cups in large ovenproof baking dish and pour boiling water into the dish until it reaches about halfway up the sides of the soufflé cups. Bake for 30 to 35 minutes, or until a cake tester or toothpick placed in the center of the puddings comes out clean. Remove from oven and allow to cool. These can be made one day ahead of the shower; simply refrigerate overnight and serve at room temperature. Just before serving, dust each top with powdered sugar.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
• Pour sugar and lightly beaten eggs into a large bowl and mix well. Add bananas, vanilla extract, and lemon juice. Stir in strawberries. Fold in blueberries.
• Combine flour, baking soda, cinnamon, baking powder, and nutmeg in a medium bowl. Mix with a fork. Add to wet ingredients, slowly folding in until moist. Pour into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Cool for 20 minutes in the pans and then turn out onto a cooling rack for 30 minutes before eating.