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Print this Recipe    Blueberry Lemon

Blueberry-Lemon Bread

1-pound loaf

1/2 cup milk
1 large egg
1 tablespoon butter or margarine
3/4 teaspoon salt
2 cups bread flour
1/3 cup dried blueberries
2 teaspoons sugar
1 1/2 teaspoons finely shredded lemon peel
1 1/2 teaspoons FLEISCHMANN'S Bread Machine Yeast


1 1/2-pound loaf

3/4 cup plus 2 tablespoons milk
1 large egg
1 tablespoon butter or margarine
1 teaspoon salt
3 cups bread flour
1/2 cup dried blueberries
1 tablespoons sugar
2 teaspoons finely shredded lemon peel
2 teaspoons FLEISCHMANN'S Bread Machine Yeast

Use the 1-pound recipe if your machine pan holds 10 cups of water
or less. Add ingredients to bread machine pan in the order suggested
by manufacturer, adding dried blueberries with flour. Recommended
cycle: Basic/white bread cycle; light color setting, if available.
If dough is too dry or stiff or too soft or slack, adjust dough
consistency. Bread machine dough is slightly stickier than hand-kneaded
dough.

After mixing for a few minutes, the ingredients should turn into
a dough that forms a soft, smooth ball around the blade. If your
machine seems to be straining or the dough appears too dry or stiff,
add more liquid in 1-teaspoon increments to achieve the proper
consistency. If the dough seems too soft or slack, add additional
bread flour in 1-teaspoon increments until the proper consistency
is reached. Do not add more than 3 to 4 tablespoons of liquid or
flour. The machine cannot compensate for wide variations from the
norm and may not bake the larger amount of dough thoroughly.

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