Blueberry cream bread


This is adapted from a recipe that Williams Sonoma posted 12-15 years ago. It is fabulous. They do not have it on their website anymore.

1/2 cup butter room temperature

3/4 cup white sugar

1/4 cup brown sugar

2 eggs

1/2 cup sour cream

1 teaspoon salt

1/4 teaspoon cinnamon

1 teaspoon vanilla

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1 3/4 cup flour

2 cups berries

crumb topping:

1/4 cup flour

1/8 cup white sugar

1/8 cup brown sugar

2 tablespoons butter

1/4 teaspoon cinnamon


Mix the butter and sugar until creamy. Add the eggsa and vanilla. Stir in the sour cream. Add the dry ingredients. Finally add the berries. Place into a greased 8×4 loaf pan. Preheat thr oven to 350 degrees. Prepare the crumb topping by mixing all of the ingredients until crumbly. Place on top of bread. Bake 60-90 minutes or until toothpick inserted comes out clean.







Wheat bread

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I don’t always make fresh bread, but I typically do when I make soups and stews. Tonight we are having beef stew so I started this at 9 am before I left the house to run errands. It took 5 hours in my bread machine. I cannot wait to enjoy it!

The recipe came from

1 1/3 cup milk

1/4 cup water

2 tablespoons honey

2 tablespoons butter

2 cups bread flour

2 cups whole wheat flour

1 teaspoon salt

1 1/2 teaspoons yeast

Add ingredients in the order directed by your bread machine instructions. My machine says to add them in descending order just as listed above. Set to whole wheat setting.

This is the yeast amount the original recipe said. People have posted that it is not enough but it depends on if you want dense bread or fluffy bread. I thought it was great for soup or toasting.