For some crazy reason, I always get a little flustered at Virtual Vegan Potluck time. A lot flustered this event I should say. Waiting until the last day to finish my post. And then scheduling the time wrong so it published this morning? DUH!
But it’s as much fun as ever and so great to see the new participants linking up with old pros. After much unnecessary stress and contemplation this past month, I decided on a new bread recipe for you. Berries, fresh Lemon Juice and a swirl of cinnamon make this a very yummy loaf.
This Blueberry Lemon Loaf turned out to be a cross between a sweet bread and a moist, loaf of bread with a soft crust as far as texture. It’s not crumbly like a cake in other words. It has the spring back and ‘chew’ of a bread. The taste though is all cake. The berries mix with the glaze for a fantastic blend of sweet and sour.
It’s best served warm.
In fact, you must serve it warm to appreciate the glaze and fruity sweetness. I’ve kept mine in the fridge and then just warmed up 2 pieces at a time as we ate them. Keep it wrapped up well so it doesn’t dry out.
Don’t skimp on the glaze please. It makes the dish!
I even made up a second small batch of glaze when we got half way through the loaf to pour a little more drizzle on top of each piece.
- 3 cup Unbleached Whole Wheat Flour + some for dusting
- 1 cup Vanilla Almond Milk or Non-Dairy Milk of Choice
- 1 1/2 tsp Rapid Rise Yeast
- 1/3 cup Organic Cane Sugar + 1 Tbs. for the yeast
- 1 Tbs. Fresh Lemon Juice
- 2 Tbs. Chia Seeds
- 1 tsp Cinnamon
- 1 tsp Vanilla Extract
- 1/2 tsp Sea Salt
- 1 tsp Oil
- 1/2 to 1 cup Fresh Blueberries with 2 Tbs. Sugar
- 2 Tbs. Softened Vegan Butter
- 1 cup Freshly Ground Organic Confectioner's Sugar (or other) *see notes
- 1 Tbs. Vanilla Extract
- 3 - 6 Tbs. Fresh Lemon Juice
- 1 Tbs. Arrow Root
- Almond Milk as needed
- Loaf Pan
- Parchement paper or non stick surface for rolling out dough
- Warm the Vanilla Almond Milk to 100-110 degrees. Add in Yeast, 1 Tbs. Sugar, Vanilla Extract, and Oil. Stir and let sit for 10 minutes to allow the yeast to grow frothy.
- In a large bowl, stir together flour, salt, remaining 1/3 cup sugar. Make a small ditch or well in the middle of the flour mix. Pour in the Milk/ Yeast mixture and stir to form a dough ball. Hand work better at this and you may want to rub a little oil on your hand before getting into it. Form a smooth ball with the mixed dough. Cover the dough bowl with a clean cloth and allow the dough to rise for 30 minutes.
- While the dough is rising, mix blueberries/sugar, cinnamon, lemon juice in a bowl and let them sit. Make sure that your ingredients are at room temperature before adding them into the risen dough.
- When the dough has doubled in size, place the dough ball onto a large piece of parchment paper or floured non-stick surface. With oiled hands, gently push the dough into a rectangular shape about 1/2 inch thick. Sprinkle the surface with a bit of flour if it is too sticky to work with but oiled hands work best without effecting the dough consistency. The rectangle should be approximately the same length as your bread pan on one side. With finger tips, spread the softened butter onto the top of your dough rectagle. Carefully spread the blueberry mixture on top of the butter so that the berries are spread across fairly evenly. Dry hands and then slowly roll the long (pan length) edge of the dough over and over onto itself to form a spiral roll. Place the dough roll into your bread pan with the seam facing down. Spread a bit more softened butter over the top of the loaf.
- Preheat oven to 400 degrees and bake, uncovered for 40 minutes. The top should be a golden brown. Some juices may leak out of the loaf in baking so it's best to use a non-stick pan.
- While your loaf bakes, make your glaze.
- In a medium size bowl, mix confectioner's sugar, vanilla, lemon juice and stir to form a thick but runny paste. Add in Arrow Root. Chill the glaze until ready to use.
- Allow baked loaf to cool completely before adding glaze to the tops and sides. Keep the loaf covered in the fridge but warm before serving.
- Makes about 8 1/2 inch slices.
- If you're in a cold weather climate, you might want to fill a bowl smaller than your dough bowl with boiling water prior to letting the dough rise. Place your covered dough bowl on top of the water bowl while it rises to create more heat for the yeast. I keep the house at around 65 F. in winter and this method helps with breads since I don't have a naturally warm place to put the bowl while rising.
- Also, I used frozen blueberries in my loaf and they were too moist. The recipe here lists fresh which will be tasty but less juicy. If you want to save some and use frozen, be sure to thaw them completely and drain off any of the icy melt water prior to mixing in the lemon, cinnamon, sugar mixture.
- ** I make my own powdered or confectioner's sugar in a coffee grinder with organic cane sugar. It takes under 30 seconds per 1/3 cup of sugar to make up fresh. Grind sugar, shaking the grinder off and on until the sugar becomes a light powder. About 30 seconds of pulsing should be plenty.
To continue with the Potluck, just click on the big red blocks below to go to the next blog in the chain.
Forward will get you to the spectacular Kathy Hester ‘Healthy Slow Cooking’ and her lovely bread recipe.
Back will take you to Kathryn and a tasty salad. Just click one of the boxes down below to go on to the next post in the chain.
Thanks to everyone participating today for their hard work in making the potluck flow………..
And a special shout out for our fearless Annie of course. It keeps getting better and better each event Girlfriend!
More from my site
- No Bake Maca Chia Chews with Pistachio Maple Glaze – Kristy’s 2014 Vegan Cookie Swap! Plus a Vitamix Giveaway Contest
- German Chocolate Truffles