Recipe#926

Title: Blueberry Lemon

From: Albert & Lita Lotzkar alotzkar@home.com 
 Newsgroups: rec.food.recipes 
 Subject: Blueberry-Lemon Bread 
 Date: 7 Jul 1998 21:01:05 -0600 
 Message-ID: <35A03A54.99F0CB6C@home.com> 

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.