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Blueberry-Infused Homemade Bread Recipe

By Jonathan Sadowski


Tags: homemade bread, artisan bread, blueberry bread, New Hampshire, Jonathan Sadowski,

As I was racking my brain trying to think of a way to use all these blueberries as I was sipping my homemade blueberry milk, I thought for a moment, said “Huzzah!” and I got to work on this recipe.  It has a tinge of extra sweetness, and its coloring is quite unique.

Baking Supplies

• 1 standard 8-1/2 inch x 4-1/2 inch loaf pan
• 1 large mixing bowl
• 1 wooden spoon

Ingredients

• 3 cups all-purpose flour
• 1/2 cup blueberry milk
• 1/2 cup warm water
• 4 tablespoons melted butter
• 3 tablespoons agave nectar
• 1-1/4 teaspoon salt
• 2-1/4 teaspoon (1 packet) yeast

Directions

1. Combine all of the ingredients into a large mixing bowl, and stir until there are no dry spots visible.  Cover the bowl with plastic wrap of a towel and let it sit for about an hour.

2. After it has risen, remove the dough and place it in the greased loaf pan. Cover and let it rise for another hour.

3. Preheat oven at 350 degrees.  Once the loaf has successfully risen, place it in the oven for 35 minutes.

4. When time is up, remove the pan from the oven and the loaf from the pan.  You will know it’s done by tapping the bottom of the loaf and hearing a hollow sound.

5. Place loaf on cooling rack for approximately ten minutes. Note: The baking process is not complete until the cooling process has been completed.

6. Enjoy.

 


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