Recipe by JJOHN32
"Delicious served spread with butter."
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1 (.25 ounce) package
active dry yeast
warm water (110 degrees F/45 degrees C)
frozen blueberries, dry pack
Eleanor, this bread is awesome! It puffs up super high and is really, really fluffy. It has just a subtle sweetness to it and is perfectly yummy all by itself. Also, it has a terrific, hard crust. My mom and 3 of my aunts stopped over today, and they all raved about it! Thanks!
when i took a bite, all i could taste was the molasas . i don't know if molasas comes in different strengths but my bread had more than i could handle
I used fresh blueberries and had to add about 1/4 to 1/2 c. extra flour because my dough was too sticky. This makes a very large loaf. Texture was nice, soft but firm enough to slice. I had to put foil over the top of my loaf to keep it from overbrowning during the last half of cooking. This is not a sweet bread at all. If you want a sweeter bread, I suggest you apply a *very* generous amount of cinnamon sugar over the top of the berries before you roll up the loaf. I enjoyed this made into french toast (the syrup making up for the lack of sweetness), and toasted with honey.
My second time making this bread in less than a week! I love to bake, but making bread has always intimidated me, but it felt so easy! I used my Kitchen Aid mixer to do the kneading. This bread is light textured but with a great crust. I skipped the blueberries (hubby did want!). The first time around I did not have molasses so substituted 1/4 of brown sugar. Bread was good, but slightly sweet. This time I bought molasses and added 1 teaspoon of salt. Perfection! The bread did not even have time to cool down before we polished off the whole loaf! Thank you for sharing!
I used fresh blueberries and added about another 1/2 cup of flour; it was a very easy dough to work with. I know this will make great breakfast toast, and I think it will be perfect for french toast (will find out tomorrow morning). It was a little "wet" (from the blueberries) for lack of a better term, and if I were to make any change in the future, I'd cut back about 1/4 cup or so on the blueberries. I'd never had anadama bread, hubby wasn't wow'd by it, but it certainly was different, and I liked it.
We did not care for this bread. We didn't think there was much taste to it at all.
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Anadama Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 172
** Calories from Fat: 17
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