Recipes :

Scrumptious Blueberry Bread with Kathy Petersen

My bread machine is my favorite kitchen appliance, but I rarely finish a loaf in the machine. Most of the time, I use the manual setting to just make dough and create something delicious. It saves you the time of making and kneading the dough, but still allows you to use your own recipes. I often make rolls, French bread, scones, monkey bread, and my own special blueberry bread, which is my son-in-law’s favorite.

Recipe: Blueberry Bread

Ingredients

  • 3 ¼ cup flour
  • 1 ½ cup, plus 1-tablespoon water
  • 1/4 cup melted butter
  • 2 tablespoons sugar
  • 1-teaspoon salt
  • 1 packet yeast

Instructions

  1. Make dough in bread maker on dough cycle using whatever recipe you like best.
  2. When the dough is done, take it out of the bread machine and put on floured board or granite counter top.
  3. Roll dough out with rolling pin to about 12 inches by 12 inches.
  4. Brush dough with 1 cube of melted butter then sprinkle 3/4 C powdered sugar on dough and scatter about a cup of fresh blueberries on top of that (frozen, thawed and drained blueberries will work as well).
  5. Then, roll dough up like a jelly roll.
  6. Gently transfer loaf to greased cookie sheet; make it into a horseshoe shape so it will fit on the pan.
  7. Put the cookie sheet in your oven on 110 degrees to rise for 30 minutes or until it is about doubled in size and then just turn oven to 350 without taking bread out of the oven.
  8. Bake at 350 for 30 minutes.
  9. Remove, cool and frost with cream cheese frosting.

Cooking time: 30 minute(s)

 


Recipe: Cream Cheese Frosting

Ingredients

  • 1/2 package cream cheese, softened
  • 1 teaspoon vanilla
  • 2 cups powdered sugar

Instructions

  1. Stir together in small bowl until smooth, spread on bread, and enjoy!

Thank you so much for a delightful week Kathy!

 

 

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