Lemon Bluberry Walnut Bread
- Lemon Bluberry Walnut Bread
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- Submitted By: Rebekah Radewahn
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"This beautiful yeast bread took second place at the state fair. Featuring dried blueberries,lemon, walnuts, and cardamom, it is unique and delicious. Try it and see!"
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- Servings: 12
- Prep Time: 1 1/2 hoursm
- Cook Time: 25 minutesm
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- Ingredients
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Bread:
· 2 3/4 –3 cups bread flour
· 1 package (1/4 oz) rapid rise yeast
· 1/2 tsp. ground cardamom
· 3/4 cup milk
· ¼ cup sugar
· ¼ cup butter, softened
· ½ tsp. salt
· 1 egg
· ½ cup dried blueberries
1/2 cup chopped walnuts
· 1 tsp. finely grated lemon peel
· ½ tsp. lemon extract
· 2 tsp. milk
· 2 tbs. chopped walnuts
Lemon glaze:
· ½ cup confectioner’s sugar
· 2 tsp. lemon juice
- Directions
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In a large mixing bowl, combine ¾ cup flour, yeast, and cardamom. In a small saucepan, heat milk, butter, sugar, and salt to 115-120 degrees. Add to dry ingredients; beat just until moistened. Add egg, beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. In a small bowl, combine blueberries, peel, walnuts, and extract, set aside.
Punch dough down. Turn onto a lightly floured surface; knead fruit mixture into dough. Divide into thirds. Roll each portion into a 16-inch long rope. Place ropes on a 15-in x 10-in baking pan coated with nonstick cooking spray. Cover and let rise until doubled, about 45 minutes. Lightly brush with milk, sprinkle with walnuts.
Bake at 375 degrees for about 20 minutes or until golden brown. Remove loaf to wire rack. Combine glaze ingredients; drizzle glaze over bread.
