Lemon-Blueberry Yeast Bread recipe
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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
Nutrition Info
- 209.2 caloriescarbohydrate: 35.1 gcholesterol: 25 mgfat: 5.6 gfiber: 1.3 gprotein: 5 gsaturatedFat: 2.8 gservingSize: -sodium: 138.4 mgsugar: 14.2 gtransFat: : -unsaturatedFat: : -
Directions Lemon-Blueberry Yeast Bread
Directions
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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 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.
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.