Copyright © 2014 The FOURnet Information Network. All rights reserved.

BLUEBERRY-YOGURT BREAD 
2 (1/4 oz.) pkgs. active dry yeast (2 tbsp.)
1 tsp. sugar
1/3 c. warm water (110 degrees)
1/3 c. sugar
1 (8 oz.) carton blueberry flavored yogurt (1 c.), room temp.
2 c. fresh blueberries
3 tbsp. butter, melted
2 tsp. salt
1/2 tsp. ground nutmeg
1 1/2 tbsp. freshly grated orange peel
3 3/4 - 4 1/4 c. all purpose or bread flour
1 tbsp. butter, melted

In large bowl of electric mixer, dissolve yeast and 1 teaspoon sugar in water. Let stand until foamy, 5 to 10 minutes. Add 1/3 cup sugar, yogurt, 1 cup blueberries, 3 tablespoons melted butter, salt, nutmeg, orange peel and 1 1/2 to 2 cups flour. Beat at medium speed with electric mixer 4 minutes or, beat 400 vigorous strokes by hand. Stir in enough remaining flour to make a stiff batter. Gently fold remaining 1 cup blueberries into batter. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 1/2 hours.

Grease 2 (8" x 4") loaf pans; set aside. Stir down batter. Turn into prepared pans. Butter your fingers and a 12" square of waxed paper. Smooth batter with your buttered fingers. Cover with buttered waxed paper. Let rise until doubled in bulk, about 1 hour.

Preheat oven to 375 degrees. Bake 35 to 40 minutes or until bread sounds hollow when tapped on top. For browner bottom crusts, remove from pans. Place directly on oven rack during final 5 minutes of baking. Brush melted butter over tops. Cool on racks. Makes 2 loaves.

Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood