Frank's Recipes! Blueberry Lemon Bread for ABM

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Blueberry Lemon Bread for ABM

1 POUND LOAF
1/2 cup milk
1 large egg
1 tablespoon butter or margarine
3/4 teaspoon salt
2 cups bread flour
1/3 cup dried blueberries
2 teaspoons sugar
1 1/2 teaspoons finely shredded lemon peel
1 1/2 teaspoons FLEISCHMANN'S Bread Machine Yeast

1 1/2 POUND LOAF
3/4 cup plus 2 tablespoons milk
1 large egg
1 tablespoon butter or margarine
1 teaspoon salt
3 cups bread flour
1/2 cup dried blueberries
1 tablespoons sugar
2 teaspoons finely shredded lemon peel
2 teaspoons FLEISCHMANN'S Bread Machine Yeast

Use the 1-pound recipe if your machine pan holds 10 cups of water or less. Add ingredients to bread machine pan in the order suggested by manufacturer, adding dried blueberries with flour.

Recommended cycle: Basic/white bread cycle; light color setting, if available. If dough is too dry or stiff or too soft or slack, adjust dough consistency. Bread machine dough is slightly stickier than hand-kneaded dough.

After mixing for a few minutes, the ingredients should turn into a dough that forms a soft, smooth ball around the blade. If your machine seems to be straining or the dough appears too dry or stiff, add more liquid in 1-teaspoon increments to achieve the proper consistency. If the dough seems too soft or slack, add additional bread flour in 1-teaspoon increments until the proper consistency is reached. Do not add more than 3 to 4 tablespoons of liquid or flour. The machine cannot compensate for wide variations from the norm and may not bake the larger amount of dough thoroughly.