Lemon Blueberry Bread Breadmaker 1 1 2 Lb Loaf Recipes

LEMON BLUEBERRY BREAD

Steps:

• 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 zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.

BLUEBERRY BREAD LOAF

Steps:

• Preheat oven to 200°C/390°F (180°C fan forced).
• Line loaf pan: Butter and line a loaf pan with parchment / baking paper. The picture pan is 21 x 11 x 7 cm (8.3 x 4.5 x 2.75") which makes a nice tall loaf.
• Coat blueberries: Toss blueberries in flour (less flour sticks if dry, more if frozen). This helps keep them suspended in the batter.
• Whisk Dry ingredients in a bowl.
• Add Wet ingredinets: Make a well in the Dry ingredients. Add Wet ingredients. Whisk until incorporated.
• Fold in blueberries: Fold in blueberries, including any flour remaining in the blueberry bowl.
• Bake: Pour into the prepared tin. Bake for 50 minutes, then cover with foil. Bake for a further 15 - 25 minutes, or until a skewer comes out clean. Check after 15 minutes, then if the skewer comes out with batter on it, bake a further 10 minutes.
• Cool: Rest for 5 minutes then turn onto a cooling rack and completely cool. Drizzle with Glaze. Wait until the glaze sets (about 20 minutes) before slicing to serve.

LEMON SPICE BREAD ( BREADMAKER 1 1/2 LB. LOAF)

Steps:

• Measure all ingredients except Sweet Spice Butter into bread machine pan in the order that the bread machine manufacturer suggests.
• Process in basic cycle on lightest crust setting (or select medium crust setting based on your machine and preference for crust color).
• Remove baked bread from pan and cool on wire rack.
• Serve with Sweet Spice Butter, if desired.
• Sweet Spice Butter: In small bowl, combine 1/2 cup softened butter or margarine, 1/3 cup sifted powdered sugar and 1/8 to 1/4 teaspoon ground nutmeg.
• Beat until smooth.
• Cover and chill until ready to serve.

LEMON BLUEBERRY BREAD ( BREADMAKER 1 1/2 LB. LOAF)

Steps:

• Add ingredients to bread machine pan in the order suggested by manufacturer, adding dried blueberries with flour.
• (If dough is too dry or stiff or too soft or slack, adjust dough consistency) Checking Dough Consistency: Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade.
• If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency.
• If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time.
• Recommended cycle: Basic/white bread cycle; light or medium/normal color setting.

LEMON BLUEBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 C) and place the rack in the middle of the oven. Butter and flour a 9x5-inch loaf pan.
• In a small bowl, whisk together 1 1/2 cups of flour, the baking powder and the salt. Set aside.
• In a large bowl, cream together the sugar, butter and lemon zest until light-colored, about 3 minutes.
• Add the eggs, one by one, beating until well mixed before adding the next. Add the milk and vanilla and beat until well blended.
• Add the dry ingredients and mix just until incorporated.
• In a small bowl, gently toss the blueberries with 1 tablespoon of flour. Carefully fold the blueberries into the batter.
• Scrape the batter into the prepared loaf pan and bake in preheated oven until a toothpick inserted near the center of the bread comes out clean, about 50-60 minutes.
• Remove from oven and set on a rack to cool for 5 minutes. Turn the bread out onto the cooling rack.
• In a small saucepan, bring the lemon juice and sugar to a boil. Cook until the sugar has completely dissolved and the syrup has thickened slightly, about 2 minutes.
• While the bread is still warm, jab it all over with s skewer. Brush with the lemon syrup. Let the bread cool completely, about 2-3 hours.
• In a small bowl, whisk together the powdered sugar and lemon juice. Add more juice/sugar to gain desired consistency.
• Drizzle over the cooled bread.

LEMON CAKE BREAD RECIPE

Steps:

• DIRECTIONS:
• Option 1: Bread Machine
• Add the ingredients in the order indicated and select the cake-bread setting for a 1-pound loaf and medium crust.
• When done, let it rest 10 minutes and slice and serve.
• Prepare glaze ingredients and immediately drizzle with glaze. Cool on wire rack for 10-15 minutes, slice and serve.
• Option 2: Started in the bread machine and finished in the oven
• Once again, add the ingredients to the bread pan in the order indicated and select the pizza dough setting.
• When done pre-heat oven to 350° F./175° C.
• Butter an 8-½ inch by 4 ¼ inch bread pan and pour in the batter.
• Bake for 45 minutes or until a skewer or toothpick emerges dry from the center.
• Prepare glaze ingredients and immediately drizzle with glaze. Cool on wire rack for 10-15 minutes, slice and serve.