Lemon-Blueberry Yeast Bread

  5.0 – 2 reviews  

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

  1. 2 ¾ cups bread flour
  2. 1 (.25 ounce) package rapid rise yeast
  3. ½ teaspoon ground cardamom
  4. ¾ cup milk
  5. ¼ cup white sugar
  6. ¼ cup butter, softened
  7. ½ teaspoon salt
  8. 1 egg
  9. cooking spray
  10. ½ cup dried blueberries
  11. 1 teaspoon finely grated lemon zest
  12. ½ teaspoon lemon extract
  13. 2 teaspoons milk
  14. 2 tablespoons sliced almonds
  15. ½ cup confectioners’ sugar
  16. 2 teaspoons lemon juice

Instructions

  1. Combine flour, yeast, and cardamom in a large mixing bowl.
  2. 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.
  3. 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.
  4. Combine blueberries, lemon zest, and lemon extract in a small bowl. Set aside.
  5. 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.
  6. Preheat the oven to 375 degrees F (190 degrees C).
  7. 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.
  8. 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

Cindy Brown
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!
Heather Marquez
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.

 

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