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Lemon-Blueberry Yeast Bread

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Lemon-Blueberry Yeast Bread

Directions

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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
  • Methods :

  • 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 15×10-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.
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