Create a tasty blueberry liquor that makes a great present by infusing alcohol with frozen blueberries. Due to the organic breakdown that takes place when fruit is frozen, it is recommended to use frozen berries rather than fresh ones.
| Servings: | 10 |
| Yield: | 1 to 1 – pound loaf |
Ingredients
- 1 teaspoon distilled white vinegar
- ⅔ cup milk
- 2 tablespoons brown sugar
- 1 egg
- ¼ cup margarine
- ¼ teaspoon salt
- 2 tablespoons molasses
- 2 cups all-purpose flour
- 1 pinch baking soda
- 1 teaspoon caraway seed
- 1 ½ teaspoons bread machine yeast
- ¾ cup raisins
Instructions
- Combine the vinegar and the milk. Let stand for at least 15 minutes or until the mixture thickens.
- Add the vinegar mixture, brown sugar, egg, butter, salt, molasses, bread flour, baking soda, caraway seeds and yeast in the order directed by your bread machine’s manufacturer.
- Set machine to basic cycle (fruit bread, white bread, etc depending on your bread machine), medium crust setting. Add the raisins when indicated to by your bread machine’s manufacturer.
- Alternately this bread can be mixed in the bread machine and then bake in the oven. Set bread machine to dough setting. Remove dough, shape into a loaf, cover and let rise in a warm place, until just under doubled in size. This will take about 1 hour. Bake the bread in a preheated 375 degrees F (190 degrees C) for 30 to 45 minutes. Bread will golden brown and sound hollow when thumped on the bottom.
Nutrition Facts
| Calories | 203 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 156 mg |
| Sugars | 12 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
It is a 5 star bread! Since I changed a couple of things, I gave 4, not to be misleading. I substituted raisins with cranberries, and used cane sugar instead of brown. Instead of a bread machine, I warmed up the sour milk mixture carefully and put 2 teaspoonfuls of active dry yeast then waited around 20 minutes. (I should’ve put the sugar in there too. Well, next time…) Then I mixed everything together and let the dough rise overnight. In the morning, I punched it down and put it in a loaf pan to rise again. In the evening, it was ready to be baked for 35 minutes. The next time, I will try 30 minutes. Very delicious recipe! Thank you.
I also used honey instead of molasses. I would add more sugar and caraway next time as it was a little bland. Used a cup of golden raisins. Made wonderful toast. Will def make again!
This was so tasty, even good toasted the next day. I used golden raisins, and increased the flour by 1/2 cup. I also add a little gluten to all of my bread so that it rises nicely. GREAT recipe — I’ll make it again and again.
I made a few changes for the preferences of my family; I used yogurt instead of the milk and vinegar, honey instead of molasses, and 1/2 of the flour was whole wheat. I found that I still needed about an extra 1/2 cup flour. Caraway seeds give the bread a great flavor!
This bread had a really nice flavour, but the dough was extremely wet and sticky. I finished the bread off in the oven but even though I greased my bread pan, after 30 minutes, the loaf ended up burning and sticking to the pan and I had to scrape it out with a spatula. I would not make this recipe again, but I might try adding raisins to one of my favorite caraway rye bread recipes. I think it would have the same flavor without the mess.
perfect taste and texture
an excellent bread, my husband loves it, nice, moist and not too heavy, but filling enough for teenagers