Williams Sonoma Blueberry Flat Bread Recipes
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
WILLIAM-SONOMA OATMEAL BREAD
From recipe book included with W-S bread machine. Very light; nice texture and make great toast. Dry buttermilk powder can be found in the grocer's baking section and has a longer shelf life than liquid; keep refrigerated.
Provided by Caroline Cooks
Categories Yeast Breads
Time 3h5m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Add ingredients to bread pan acording to manufacturer's directions.
- Settings: Basic White-1 1/2 lbs loaf-Medium crust.
Nutrition Facts : Calories 2008.6, Fat 44.1, SaturatedFat 21.6, Cholesterol 97, Sodium 2120, Carbohydrate 337.1, Fiber 25, Sugar 40.6, Protein 65.8
WILLIAMS SONOMA'S LEMON BREAD
Yummy. Thats all I can say :) and super easy. I almost ate the whole thing by myself, then I remembered I not the only one who lives in my house! Ooops!
Provided by Mizchella
Categories Quick Breads
Time 50m
Yield 1 loaf, 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease and flour 1 lb. loaf pan.
- In a bowl, stir and toss together flour, baking powder and salt. Set aside.
- Using an electric mixer with the flat beater attached, beat sugar and butter on medium speed until blended, 2-3 minutes. Add eggs one at a time, beating well after each addition.
- Reduce speed to low and add the flour mixture along with the milk and lemon zest. (I decided to add some juice to make it more lemony -- Taste the batter and use your own judgement.) Add juice. Beat until blended and smooth, stopping to scrape down sides. Stir in pecans.
- Spoon batter in prepared pan and bake until toothpick inserted of loaf comes out clean, 40-55 minutes. (My oven tends to get a little hot, just keep your eyes on it at the end).
- Lemon Syrup: In a small bowl, combine the sugar and lemon juice. Set aside, stirring occasionally; dont worry if the sugar does not dissolve completely.
- Remove bread from oven and transfer pan to wire rack. Using a fork, gently poke the top in several places. Stir the syrup, then slowly drizzle over the hot bread. Let the bread cool in the pan for 15 minutes then turn loaf out (loosening it with a knife around the sides helps) onto the rack, top side up, and let cool completely.
Nutrition Facts : Calories 323.9, Fat 13.5, SaturatedFat 8.1, Cholesterol 79.1, Sodium 218.3, Carbohydrate 47.8, Fiber 0.6, Sugar 31.5, Protein 4.2
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