Berry Berry Bread Recipes

DOUBLE-BERRY QUICK BREAD

Steps:

• Preheat oven to 375°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk egg whites, egg, milk, sour cream, applesauce, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Gently fold in berries., Transfer batter to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

BERRY BERRY BREAD

Steps:

• Combine flour, cinnamon, baking soda, and salt; set aside.
• In large bowl, combine oil, eggs, and sugar; mix well.
• Gradually add dry ingredients to creamed mixture, stirring until just moistened.
• Stir in berries and nuts.
• Spoon mixture into 2 greased and floured loaf pans.
• Bake 1 hour at 350 degrees or until done.
• Cool in pans 10 minutes; remove to wire rack; cool completely.
• **Testfor doneness-toothpick in center of bread comes out clean.

BANANA BERRY BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
• Pour sugar and lightly beaten eggs into a large bowl and mix well. Add bananas, vanilla extract, and lemon juice. Stir in strawberries. Fold in blueberries.
• Combine flour, baking soda, cinnamon, baking powder, and nutmeg in a medium bowl. Mix with a fork. Add to wet ingredients, slowly folding in until moist. Pour into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Cool for 20 minutes in the pans and then turn out onto a cooling rack for 30 minutes before eating.

BANANABERRY BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of one 9x5-inch or two 8x4-inch loaf pans with shortening.
• In large bowl, stir sugar, butter, eggs, bananas and buttermilk until mixed. Stir in flour, baking soda and salt just until moistened. Stir in blueberries. Pour into pan.
• Bake 9-inch pan about 1 hour 15 minutes, 8-inch pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

BLUEBERRY BREAD I

Steps:

• Mix together beaten eggs with the sugar. Add milk and melted shortening or vegetable oil.
• Sift together flour, salt, and baking powder. Combine mixtures, stirring only until blended. Carefully fold in fresh or frozen blueberries and broken walnut pieces.
• Pour into greased 5 x 12 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes. Cool in pan but try to turn it out of pan before it is totally cool. It will be easier to remove. Can also be made in a normal size loaf pan or can be made into 2 pans.

WHEAT BERRY BREAD

Steps:

• Place the wheat berries in a strainer, rinse well under running water, and drain.
• Bring 1 1/2 cups tap water to a boil in a small saucepan and add the berries.
• Cover the pan, reduce the heat to low, and simmer until the berries are soft and the water is absorbed, about 1 hour.
• After the berries have cooked for 20 minutes, stir together the yeast, 1/2 cup of the warm water, and 1/2 cup all-purpose flour in a large bowl.
• Let rise for about 40 minutes.
• Stir the remaining 1 cup warm water, the oil, molasses, honey, salt, and whole-wheat flour into the yeast mixture.
• Add the flax seeds, sunflower seeds, and 1 cup all-purpose flour.
• When the mixture becomes too stiff to stir, turn it out onto a floured work surface and knead.
• Flatten the dough and press in the cooked wheat berries.
• Knead in the remaining 1/3 cup all-purpose flour until the dough is elastic and springs back when lightly pressed, about 6 minutes.
• Form the dough into a ball, place it in an oiled bowl, and turn the dough in the bowl to coat it well with oil.
• Cover with plastic wrap and let rise until the dough does not spring back when lightly pressed, about 2 hours.
• Turn the dough out onto a lightly floured work surface, press it flat, fold both the sides in and roll the dough into a log.
• Pinch the seam closed and set it into an oiled 10 x 4 x 3-inch loaf pan.
• Push the dough down flat.
• Place the pan in a plastic bag and tuck the bag opening under the pan to close.
• Let rise until the dough domes up and does not spring back when lightly pressed, about 1 hours.
• Preheat the oven to 425 degrees.
• Remove the pan from the plastic bag.
• Using a sharp serrated knife, cut 3 diagonal slashes across the top of the loaf.
• Place the bread in the oven, spritz the inside of the oven a few times with water from a plant mister, and quickly close the door.
• Bake 15 minutes.
• Reduce the oven temperature to 350 degrees and bake for another 15 minutes.
• To test for done-ness, remove the bread from the pan and rap the bottom.
• It should sound hollow.
• If it is not quite done, continue baking out of the pan up to 10 minutes more.
• Cool on a wire rack.