Steps to Prepare Foamy Yeast Water

Lemon-Blueberry Yeast Bread

2 cups whole wheat flour, 1/4 cup lukewarm water, 2 teaspoons instant dry yeast, 1 teaspoon sugar, 1 tsp salt or as preferred, 1 cup lukewarm milk or as required, 4 tablespoons vegetable oil, as required butter / ghee for brushing, 1/4 cup white sesame seeds.

Recipe Summary Lemon-Blueberry Yeast Bread

This beautiful yeast bread took second place at the state fair. Featuring dried blueberries, lemon, and cardamom, it is unique and delicious. Try it and see!

Ingredients | Foamy Yeast Water

2 ¾ cups bread flour

1 (.25 ounce) package rapid rise yeast

½ teaspoon ground cardamom

¾ cup milk

¼ cup white sugar

¼ cup butter, softened

½ teaspoon salt

1 egg

cooking spray

½ cup dried blueberries

1 teaspoon finely grated lemon zest

½ teaspoon lemon extract

2 teaspoons milk

2 tablespoons sliced almonds

½ cup confectioners' sugar

2 teaspoons lemon juice

Directions

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.

Info | Foamy Yeast Water

prep: 40 mins cook: 20 mins additional: 2 hrs 15 mins total: 3 hrs 15 mins Servings: 12 Yield: 3 baguettes

TAG : Lemon-Blueberry Yeast Bread

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