Blueberry Bread (Bread Machine)




I’m… making a lot of bread lately. I’ve found that being stuck at home and baking seem to go hand-in-hand. And when I’m planning out breakfast, bread just happens to be my new go-to. I guess that could be due to the fact that I got a new bread machine a few months back now.

This Blueberry Bread really hit the spot. It’s light and fluffy and full of blueberry goodness. A slice of this for breakfast with some butter, jam, and a side of fresh berries is a beautiful way to start the day. I lightened this bread up by using an unsweetened almond milk and plenty of blueberries.
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I would have used a whole wheat flour, but I really wanted this bread to be nice and fluffy. And sometimes a whole wheat flour can make for a more dense crumb. I also really wanted to be able to see the pop of blueish purple color that comes naturally from the incorporated blueberries.

I kept the slices of bread for this loaf very thick. Texas Toast style. I really wanted the bread to be the main part of my breakfast, but you could always cut the 8 slices down further to give yourself 16 slices instead!
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TheSkinnyFork.com

Homemade blueberry breakfast bread that's easy and so delicious! Top it off with a little butter and some blueberry jam for a great addition to any breakfast or brunch.

Prep Time: 5 Minutes • Cook Time: 2 Hours & 15 Minutes

The Skinny:
Servings: 8 • Serving Size: 1 Slice • Calories: 265 • Fat: 5 g • Saturated Fat: 2 g • Carb: 48 g • Fiber: 2 g • Protein: 7 g • Sugar: 9 g • Sodium: 238 mg

Ingredients:
• 1 C. Warm Unsweetened Almond Milk
• 3 Tbsp. Sugar
• 2 Tbsp. Butter, Cubed
• 1 Whole Egg, Lightly Beaten
• 3/4 Tsp. Salt
• 1/4 Tsp. Ground Nutmeg
• 1/3 C. Freeze Dried Blueberries
• 3 C. Bread Flour
• 1 Tsp. Yeast


Directions:
Place the ingredients into the base of a bread machine in the order that it is suggested by the manufacturer of that particular machine. (Mine goes in the order as listed in the ingredients.)

Close and set the bread machine to the ‘dough’ cycle.

Lightly coat the inside of a 9x5” loaf pan with non-stick baking spray and set aside.

Once the dough cycle has ended, turn the dough out into the prepared loaf pan.

Cover lightly with a tea towel and place in a warm place to allow it to rise for 30 minutes to an hour or until doubled in size.

Once the dough has risen, preheat the oven to 375 degrees F.

Place the loaf pan into the oven and bake for about 45 minutes or until the top is brown and the bread is cooked through.

Remove from the oven and allow to cool for at least 30 minutes before removing to a wire rack to continue cooling.

When it’s cool enough to handle, slice into 8 pieces and enjoy!
Step-by-Step Photos:







Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher
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SideDishes Desserts Vegetarian American Breakfast