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 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 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
	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.

	Print This Recipe


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