Best 6 Blueberry Yeast Breadmaker Bread Recipes

BLUEBERRY YEAST BREADMAKER BREAD RECIPE - (3.7/5)

Steps:

• Mix the berry mixture ingredients together set aside in refrigerator: where they will semi-defrost. Place all ingredients except the berry mixture in the bread machine pan. Use the order suggested by the manufacturer. Select machine to basic normal setting/with the fruit and nut setting. Add the Berry Mixture when the machine beeps at the last kneading. Cook's note: : The berries will pop and make beautiful purple streaks throughout the bread. If the berries make the dough to moist just add some more oatmeal so the blueberries mix into the dough. Or you can remove when the machines kneading cycle stops and knead on a floured dough board just to blend in the berries then add back to machine let rise and bake in a 350°F oven for 35 minutes or until done.

FRESH BLUEBERRY YEAST BREAD

Steps:

• Grease a 9x5-inch loaf pan and set aside.
• In a large bowl or the bowl of a stand mixer with the kneading hook, combine the warm water, yeast, blueberries, sugar, salt and lemon zest. Let stand 5 minutes.
• Add 2 1/2 cups of the flour and mix to combine. Begin adding the flour 1/4 cup at a time, just until the dough comes together in to a smooth and moist dough (but not too sticky). If using a mixer, stop kneading when the berries seem to be crushing.
• Remove to a floured surface and gently knead in a bit of flour until you have a smooth ball. Place in a greased bowl, cover and let rise until doubled (about 1 hour).
• Remove dough to a floured surface and press out in to a 9x18-inch-ish rectangle. Starting with the 9-inch edge, roll up jelly-roll style. Place into prepared 9x5 loaf pan. Cover with greased plastic wrap and let rise until doubled (about 45 minutes).
• Preheat oven to 350 F. Bake in preheated oven for 30-35 minutes, or until deep golden and cooked through.

SWEET BLUEBERRY YEAST ROLLS (BREADMAKER)

Steps:

• 1. Breadmaker Dough Cycle: Add the liquids (milk, melted butter, beaten eggs to breadmaker container; add flour, sugar, and salt. Then make a well in center of flour and add yeast (or layer according to your manufacturer's directions). Select your dough cycle. I use the short dough cycle.
• 2. When dough cycle is complete roll out the dough on a pastry board into a rectangle 14" x 17". Spread blueberry preserves on dough leaving a small edge on all sides of dough. Roll the long top edge toward you as in a jellyroll style. You have to lift as you roll because of the filling. Turn to have seam on bottom and seal.
• 3. Cut into 11/2 inch slices (approximately 10 - 12). Place in greased 13" x 9" baking dish with filling side up. Cover and let rise in a warm place until doubled in size (approximately 45 minutes). Bake at 350 degrees for 18 - 22 minutes or until golden brown and center is cooked through.
• 4. Glaze: Mix together until smooth the powdered sugar, almond extract (or your preference flavor), melted butter and milk. Drizzle over blueberry sweet rolls.

LEMON BLUEBERRY BREAD ( BREADMAKER 1 1/2 LB. LOAF)

Steps:

• Add ingredients to bread machine pan in the order suggested by manufacturer, adding dried blueberries with flour.
• (If dough is too dry or stiff or too soft or slack, adjust dough consistency) Checking Dough Consistency: Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade.
• If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency.
• If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time.
• Recommended cycle: Basic/white bread cycle; light or medium/normal color setting.

BLUEBERRY BREAD (FOR BREAD MACHINE)

Steps:

• In the order listed by your machine, add all ingredients into pan.
• Put well drained berries into a 2 cup measuring cup.
• Add 1/4 cup juice and enough water to equal 1 1/3 cups (about 1/4 cup water).
• Use the white bread setting on your machine.

LEMON-BLUEBERRY YEAST BREAD

Steps:

• Combine flour, yeast, and cardamom in a large mixing bowl.
• Combine 3/4 cup milk, sugar, butter, and salt in a small saucepan and heat to 115 to 120 degrees F (46 to 48 degrees C). Pour into flour mixture and beat using an electric mixer until just moistened. Add egg and beat until smooth. Stir in enough additional flour to form a soft, sticky dough.
• Turn dough out onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place dough in a bowl coated with cooking spray, turning dough once to coat top. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Combine blueberries, lemon zest, and lemon extract in a small bowl. Set aside.
• Punch risen dough down. Turn out onto a lightly floured surface; knead fruit mixture into the dough. Divide dough into thirds. Roll each portion into a 16-inch long rope. Place ropes on a 15x10-inch baking pan coated with cooking spray. Cover and let rise until doubled in size, about 45 minutes. Lightly brush ropes with 2 teaspoons milk and sprinkle with almonds.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until golden brown, about 20 minutes. Remove from the oven and transfer to a wire rack to cool, about 30 minutes.
• Combine confectioners' sugar and lemon juice in a bowl for glaze; drizzle over cooled bread.