Lemon Blueberry Bread

I made this bread on Monday during the Superstorm Sandy.  I like to bake when I'm nervous.  I also thought we could eat it without heating it and it did not need refrigeration if we lost power.  Thankfully, we did not lose power.  We were very lucky compared with our friends and family in New York and New Jersey.  I pray that they get through this quickly and easily.  It was scary enough for us down in Maryland even though we dodged that bullet!




Lemon Blueberry Bread
from Taste of Home
16 Servings
Prep: 15 mins.
Bake: 1 hour

Ingredients:

1/3 cup butter, melted
1 cup sugar
3 tablespoons lemon juice
2 eggs
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
2 tablespoons grated lemon peel

Glaze:

2 tablespoons lemon juice
1/4 cup sugar

Directions:

1. In a large bowl, beat the butter, sugar, lemon juice and eggs.  Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition.  Fold in the blueberries, nuts and lemon peel.
2. Transfer to a greased 8 x 4 inch loaf pan.  Bake at 350 degrees for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to wire rack.
3. Combine glaze ingredients; drizzle over warm bread.  Cool completely.

Yield:  1 loaf (16 slices)



Enjoy!

The Creative Cook

Sweet Milk White Bread

This bread isn't exactly made in the breadmaker but it is mixed in the breadmaker.  I really did take it out and bake it in my oven although I was seriously thinking about trying to bake it in the breadmaker.  If you do that, leave me a comment and let me know how it works for you.  I have to say that this is my son's favorite bread.  In fact, I don't think that my husband or I even had a slice.  My mother may have tried a slice but it was primarily my son's breakfast.  I will definitely make this bread again. It comes from Salad-in-a-Jar blog.  She touts it as the best bread to use for a PB&J but since my son is allergic to most nuts, that wouldn't work for us.  Just butter on top is how my son ate it.

Sweet Milk White Bread

Ingredients:

7/8 cup water (room temperature) (7 oz. or 3/4 cup plus 2 tablespoons)
1/2 cup sweetened condensed milk
1 teaspoon salt
1 tablespoon butter (room temperature)
3 cups (+) bread flour
2 teaspoons instant yeast


Directions:

1.  Add ingredients to bread pan in order listed in your instructions.  Start with 3 cups flour.

2.  Select dough cycle and start  Raise lid and check dough after about 5-10 minutes.  Add flour one tablespoon at a time, if necessary, until dough reaches correct consistency.  It should come together in a ball that sticks to side of pan, then pulls away.  If dough thumps against the side of pan, add warm water one tabespoon at a time.  If dough is thin enough to level out, add flour one tablespoon at a time until dough starts to form a slightly sticky ball.

3.  Remove dough from pan at the end of the dough cycle and place on lightly floured board.  Roll into rectangle.  Roll up and tuck ends to fit into greased 4 x 8 inch loaf pan.  Let rise until dough is 1-inch above top edge of pan in the middle.

4.  Bake at 375 degrees for 35 - 45 minutes.  Interior should reach 190 degrees.  Place a foil tent over bread halfway through baking to protect from over-browning.  Allow to cool for 15 minues before turning out to cool completely.  It is best if you wait at least two hours before slicing so loaf will hold its shape without squishing with the pressure of a knife.