MAPLE PECAN BLUEBERRY BREAD
Maple-infused butter, flax seeds and home-dried wild blueberries add a Canadian flavour to this protein-enriched loaf. A handful of toasted pecans add extra decadence and a light crunch!
Provided by YummySmellsca
Categories Yeast Breads
Time P1DT50m
Yield 1 loaf, 18 serving(s)
Number Of Ingredients 15
Steps:
- Maple butter:.
- Combine butter and maple syrup in a small saucepan and cook over medium-low heat until butter melts.
- Continue cooking, stirring occasionally, for 5 minutes.
- Remove from heat and cool completely.
- Bread:.
- Combine the flour, kinako, ginger, nutmeg and flaxseed in the bowl of a stand mixer fitted with the dough hook.
- Add the milk and mix 2 minutes. Cover and let stand 5 minutes.
- Add the maple butter, salt, eggs and yolk and knead on medium-low speed for 10 minutes. Dough will be stiff.
- Cover and let rest 1 hour.
- Punch down and knead in the pecans and blueberries by hand.
- Shape into a loaf and place in a greased 9x5" loaf pan.
- Cover and let rise 1 hour, until the loaf just crests the top of the pan.
- Heat oven to 375F.
- Bake for 50 minutes or until well browned and 190F internally.
- Immediately remove loaf from pan and let cool on rack.
Nutrition Facts : Calories 176.4, Fat 6.8, SaturatedFat 2.5, Cholesterol 29.2, Sodium 82.6, Carbohydrate 24.7, Fiber 3.5, Sugar 3.9, Protein 6.3
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