Blueberry-lemon bread

Yield: 1 Servings

Measure Ingredient
½ cup Milk
1 large Egg
1 tablespoon Butter or margarine
¾ teaspoon Salt
2 cups Bread flour
⅓ cup Dried blueberries
2 teaspoons Sugar
1½ teaspoon Finely shredded lemon peel
1½ teaspoon FLEISCHMANN'S Bread Machine Yeast
¾ cup Milk; plus
2 tablespoons Milk
1 large Egg
1 tablespoon Butter or margarine
1 teaspoon Salt
3 cups Bread flour
½ cup Dried blueberries
1 tablespoon Sugar
2 teaspoons Finely shredded lemon peel
2 teaspoons FLEISCHMANN'S Bread Machine Yeast



AMIE wanted to share the following recipe with you from the Fleischmann's Yeast World Wide Web site. For more recipes and many helpful baking tips, visit us at

Serve this tender, moist breakfast bread with honey butter.

Use the 1-pound recipe if your machine pan holds 10 cups or less of water.

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 - see Adjusting Dough Consistency tip below.)

Recommended cycle: Basic/white bread cycle; light or medium/normal color setting.

Nutrition information per serving (1/12 of 1 ½-lb. recipe): calories 179; total fat 2 g; saturated fat 1 g; cholesterol 22 mg; sodium 220 mg; total carbohydrate 33 g; dietary fiber 2 g; protein 6 g.

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.

Posted to recipelu-digest Volume 01 Number 462 by AMIE <ATHORSEY@...> on Jan 6, 1998

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