Lemon-Blueberry Yeast Bread

This beautiful yeast bread took second place at the state fair. Featuring dried blueberries, lemon, and cardamom, it is unique and delicious. Try it and see!

Step: 1

Combine flour, yeast, and cardamom in a large mixing bowl.

Step: 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.

Step: 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.

Step: 4

Combine blueberries, lemon zest, and lemon extract in a small bowl. Set aside.

Step: 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 15x10-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.

Step: 6

Preheat the oven to 375 degrees F (190 degrees C).

Step: 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.

Step: 8

Combine confectioners' sugar and lemon juice in a bowl for glaze; drizzle over cooled bread.

Per Serving: 209 calories; protein 5g; carbohydrates 35.1g; fat 5.6g; cholesterol 25mg; sodium 138.4mg.

The quality of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.