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Blueberry Oat Bread
2 cups (500 mL)
all-purpose flour
1 cup (250 mL) rolled
oats
1 cup (250 mL) sugar
1
1
⁄2 teaspoons (7 mL)
baking powder
1
⁄2 teaspoon (2 mL)
baking soda
1
⁄4 teaspoon (1 mL) salt
1
⁄4
teaspoon (1 mL)
all spice
3
⁄4 cup (175 mL) low-fat
milk
1
⁄2 cup (125 mL) butter
or margarine, melted
1 tablespoon (15 mL)
grated orange peel
2 eggs
1
1
⁄4 cups (300 mL) fresh
or frozen blueberries
(not thawed)
Combine dry ingredients in mixer bowl. Add milk,
butter, orange peel, and eggs. Attach bowl and flat
beater to mixer. Turn to Stir Speed and mix about
30 seconds. With spoon, gently stir in blueberries.
Spoon batter into 9x5x3-inch (23x13x7.5-cm)
baking pan that has been greased on the bottom
only. Bake at 350°F (180°C) for 55 to 65 minutes, or
until toothpick inserted in center comes out clean.
Cool in pan 10 minutes. Remove from pan and cool
completely on wire rack.
Yield: 16 servings (16 slices per loaf).
Per serving: About 196 cal, 3 g pro, 31 g carb,
7 g fat, 27 mg chol, 177 mg sod.
Basic Sweet Dough
3
⁄4 cup (175 mL) low-fat
milk
1
⁄
2 cup (125 mL) sugar
1
1
⁄4 teaspoons (6 mL) salt
1
⁄2 cup (125 mL) butter
or margarine
2 packages active dry
yeast
1
⁄
3 cup (75 mL) warm
water (105° F to
115° F [40° C to
46° C])
3 eggs, room
temperature
5
1
⁄2-6
1
⁄2cups (1.375-1.625 L)
all-purpose flour
Place milk, sugar, salt, and butter in small saucepan.
Heat over low heat until butter melts and sugar
dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed mixer
bowl. Add lukewarm milk mixture, eggs, and 5 cups
(1.25 L) flour. Attach bowl and dough hook to
mixer. Turn to Speed 2 and mix about 2 minutes.
Continuing on Speed 2, add remaining flour,
1
⁄
2 cup
(125 mL) at a time, and mix about 2 minutes, or
until dough clings to hook and cleans sides of bowl.
Knead on Speed 2 about 2 minutes longer.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Punch dough down and shape as desired for rolls or
coffee cakes.