Italian and Pacific Northwest cuisine together is simply amazing!
| Prep Time: | 40 mins |
| Cook Time: | 20 mins |
| Additional Time: | 2 hrs 15 mins |
| Total Time: | 3 hrs 15 mins |
| Servings: | 12 |
| Yield: | 3 baguettes |
Ingredients
- 2 ¾ cups bread flour
- 1 (.25 ounce) package rapid rise yeast
- ½ teaspoon ground cardamom
- ¾ cup milk
- ¼ cup white sugar
- ¼ cup butter, softened
- ½ teaspoon salt
- 1 egg
- cooking spray
- ½ cup dried blueberries
- 1 teaspoon finely grated lemon zest
- ½ teaspoon lemon extract
- 2 teaspoons milk
- 2 tablespoons sliced almonds
- ½ cup confectioners’ sugar
- 2 teaspoons lemon juice
Instructions
- 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 15×10-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 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 138 mg |
| Sugars | 14 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I used fresh lemon juice…..happen to have on hand. Otherwise followed the recipe exactly. The sweetness level was perfect. The bread was soft. I was worried that it would dry out before we ate the whole loaf. We will never know since we finished it in two days. SO GOOD!
I made this almost as written. In step two I mixed it by hand instead of a mixer and I then used the KA to knead the dough. I used unbleached bread flour and wild, dried, blueberries. not sure if that made a difference or not. I considered cutting back the sugar but went with the recipe and it’s perfect as written. Thanks for sharing, we throughly enjoyed this! Update: I forgot to mention that there was no oven temp stated when I made this. The original recipe states 375 so that’s what I went with.