Fresh blueberry bread is just the thing for a Sunday breakfast or for any day! Alternatively, any berry of your choice will work nicely in this recipe.
This flour has a higher concentration of gluten and can be found at bread speciality shops.
I really love this bread toasted with a little butter. Didn't have any vital wheat gluten so I used 2 teaspoons of yeast instead of 1 1/2. The bread didn't rise as much as regular loaves, but the texture is wonderful - not too heavy. I will definitely make again. (Costco has wild dried blueberries at a significantly lower price - and they're great!) - 10 Jun 2005 (Review from Allrecipes USA and Canada)
Great foundation recipe for blueberry bread! Way to go Julie! Some mentioned that their bread turned green, the reason the bread turns green is if the berries are added at the beginning of the bread cycle, you must wait till the second rise cycle (the normal time for additions such as nuts, raisins, etc, to be added.) I thought the bread was fine, but my husband (who is a little finicky) requested some alterations and WOWOWOWOWOW did it turn out great! In lieu of wheat gluten, I used a total of 3 tablespoons of bread yeast. I also used butter instead of oil, added an additional 1/2 tsp of salt, increased the sugar to 4 Tbsp, increased my berry amount to nearly 1 cup, AND.... I added a few drops of coconut extract and vanilla extract. ... We now call it "Oh My God , Bread". Happy Baking!! - 09 Jul 2010 (Review from Allrecipes USA and Canada)
I really enjoyed this bread. I added some lemon juice and used soymilk instead of buttermilk because of my diet, but even so it tasted amazing. I ate it warm, in chunks, covered in soymilk. It's not too sweet, really easy to make, and the dried blueberries didn't break up in the bread machine. Great stuff. - 25 Nov 2003 (Review from Allrecipes USA and Canada)