Best Michigan Sunshine Bread Recipes

Sunshine Bread image

Provided by Susie D

Time 3h10m

Yield 1 loaf

Number Of Ingredients 17

1/2 cup sweet potato, cooked & well mashed
1/4 cup buttermilk
3/4 cup water, warmed (90-110 degrees)
2 tablespoons oil
1/2 teaspoon cinnamon
1 teaspoon salt
2 tablespoons honey
1 teaspoon fresh sage, minced
1/4 cup buckwheat flour
3/4 cup whole wheat flour
2 cups bread flour
1 packet yeast
3 tablespoons rolled oats
1/4 cup golden raisin
1/4 cup raisins
1/4 cup cashews, chopped
2 tablespoons sunflower seeds, shelled

Steps:

Nutrition Facts : Calories 2369.4, Fat 60.3, SaturatedFat 9.1, Cholesterol 2.5, Sodium 2677.4, Carbohydrate 414.6, Fiber 31.2, Sugar 87.3, Protein 61

Michigan Sunshine Bread image

Provided by Doreen Schultz @polishlady

Categories Breads

Number Of Ingredients 10

1 1/2 cup(s) all purpose flour
1 teaspoon(s) baking powder
1/4 teaspoon(s) salt
6 tablespoon(s) butter, unsalted, softened
1 1/3 cup(s) sugar
2 - eggs
2 teaspoon(s) lemon zest, grated
1/2 cup(s) milk
1 1/2 cup(s) fresh blueberries
3 tablespoon(s) lemon juice, fresh

Steps:

Preheat oven to 325. Line with parchment or grease a 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Combine first 3 ingredients in small bowl. Cream butter with 1 Cup sugar in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add lemon zest. Alternately mix in dry ingredients and milk. Fold in blueberries. Spoon batter into prepared loaf pan. Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 10 minutes.
Meanwhile, bring remaining 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves.
Pierce top of hot loaf several times with toothpick. Pour or brush hot lemon sauce over loaf in pan. Cool 30 minutes in pan on rack. Then turn bread out of pan and cool completely on rack.