BLUEBERRY BREAD (FOR BREAD MACHINE)
Posted by request. Since I don't own a bread machine, I've never tried this one. I also do not know the "cook time" for it.
Provided by Dee514
Categories Yeast Breads
Time 5m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- In the order listed by your machine, add all ingredients into pan.
- Put well drained berries into a 2 cup measuring cup.
- Add 1/4 cup juice and enough water to equal 1 1/3 cups (about 1/4 cup water).
- Use the white bread setting on your machine.
Nutrition Facts : Calories 1859.9, Fat 17.3, SaturatedFat 8.1, Cholesterol 30.5, Sodium 1282.1, Carbohydrate 383.5, Fiber 23.5, Sugar 73.7, Protein 45.3
BLUEBERRY MUFFIN BREAD (BREAD MACHINE)
This recipe is from the BH&G's Complete Guide to Bread Machine Baking Cookbook. The recipe is for a 2 pound loaf. I have friends who request that I make this for them.
Provided by Ds Darling
Categories Yeast Breads
Time 3h10m
Yield 1 loaf, 22 serving(s)
Number Of Ingredients 10
Steps:
- Add all the ingredients to the bread pan following the manufactures's directions for your bread machine.
- Set the machine for the basic bread cycle.
- Select the Medium crust setting.
- *Do not use the delay cycle for this bread recipe.
- **Optional Powdered Sugar Glaze.
- Stir together in a small mixing bowl 1/2 cup sifted powdered sugar and 1-2 teaspoons milk to make a glaze to drizzle over the loaf of bread.
Nutrition Facts : Calories 116.7, Fat 2.4, SaturatedFat 0.6, Cholesterol 11.2, Sodium 133.1, Carbohydrate 20.3, Fiber 0.7, Sugar 2.4, Protein 3.1
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 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
BLUEBERRY BREAD WITH SOUR CREAM
I got this in my Home Economics class! It's my and my friend Ann's first recipe we did together. The worst thing that kept on happening was when we burnt the lemon glaze! It is originally a blueberry muffin recipe, but the bread/muffins are good any way you bake it! Lemonade fits perfectly with this recipe!
Provided by Smiley:D
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 50m
Yield 10
Number Of Ingredients 12
Steps:
- Adjust an oven rack to the middle position and heat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Whisk flour, baking powder, and salt in a medium bowl until combined.
- Whisk egg in a second medium bowl until well combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
- Add blueberries to the dry ingredients and gently toss just to combine. Add sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain, and the batter will be thick. Don't overmix.
- Using a large spoon sprayed with nonstick cooking spray to prevent sticking, spread the batter evenly into the greased loaf pan.
- Bake in the preheated oven until the top is light brown and a toothpick or skewer inserted into the center of the bread comes out clean, 25 to 30 minutes. Rotate the pan from front to back halfway through the baking time. Let cool for 5 minutes.
- While bread is cooling, mix 1/2 cup sugar and lemon zest together in a small bowl. Set aside.
- Bring lemon juice and remaining 1/4 cup sugar to a simmer in a small saucepan over medium heat; stir to dissolve the sugar and simmer until the mixture is thick and syrupy and reduced to about 1/4 cup. Brush the top of the bread with glaze, then sprinkle the lemon sugar onto the glaze.
Nutrition Facts : Calories 350.8 calories, Carbohydrate 59.4 g, Cholesterol 43.5 mg, Fat 11.5 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 6.9 g, Sodium 286.2 mg, Sugar 37.4 g
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
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