And then I had to make the announcement that I lost my "chicken scratch recipe", because I thought I threw it away, and I thought the bread was already posted to my blog. Do you remember that?
Low and behold....I found the recipe buried deep in the mess on my desk. I really need to set some goals for myself and become a little more organized. Notice how I used the word "little"? I need a filing system or something......
Tag: Recipes to blog
Tag: Recipes already blogged
I spent one whole day digging through bags of trash for this recipe that I thought I threw away, with no luck at finding it.....digging through old potato peels, egg shells, and left-over pizza that sat so long it dried out was not fun......But I am dedicated to my fans, and if dumpster diving is involved, I will do it!
Maybe I should rename this recipe? "From The Depths Of My Desk Lemon Blueberry Poppy Seed Bread"
1/3 c. butter, melted
1/2 c. Domino Light sugar blend
3 TBS lemon juice
1 1/2 c. bread flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. buttermilk
Zest of 3 lemons
1 TBS poppy seeds
1 pint fresh blueberries
1 1/2 c. powdered sugar
2 TBS lemon juice
1 tsp. butter, melted
1/4 tsp. vanilla extract
Preheat oven to 350 degrees F.
*NOTE: I zested my three lemons into a bowl, and then squeezed the juice out of them into another. The three lemons gave enough juice for entire recipe.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and lemon juice.
Combine the flour, baking powder and salt; stir into egg mixture alternately with buttermilk; beating well after each addition.
Fold in lemon zest, poppy seeds, and blueberries.
Pour into a greased 8x4 loaf pan. Bake for 60-70 minutes or until wooden pick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Combine glaze ingredients; drizzle over warm bread. Cool completely.