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Artisan Blueberry Bread
ブルーベリーカンパーニュ

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Artisan Blueberry Bread

A few weekends ago Terry and I were intrigued by this bread called “raspberry bread” we found at the farmers’ market.

We could see some red colored syrup-like thing oozing out of the bread.

It looked good, and we thought we might want to try the bread.

But when I looked at it more closely, I noticed that the red color looked bright. Too bright. You know, it looked unnatural.

I looked at the ingredient list, and I was shocked to see red ### and blue ### (numbers).

If it were sold at a grocery store, I wouldn’t make a big deal out of it, but it was being sold at a farmers’ market!!

I love farmers’ market and I’m willing to support all the local vendors, not only farmers but also any local food makers, like cheese makers, sausage makers, and bakers. But not this.

I put the bread down feeling sad…

Now my blueberry bread is totally free of any artificial colors, flavors, or artificial anything!

I was hoping to get some nice color from the blueberries, but I gasped when I first saw the inside!

The purple color was there, well definitely there!!

I say this again; there is no artificial flavors or colors in this bread!

With my strawberry bread, this will become my favorite spring bread, too.

It tastes absolutely blueberries and delicious!

Artisan Blueberry Bread (makes 1) adapted from the Boule recipe in “Artisan Bread in Five Minutes A Day

3/4 cup pureed blueberries, microwaved until slightly warm
1/2 tablespoon dry yeast
1/2 teaspoon salt
1.5 cups all purpose flour
warm water

1. Put pureed blueberries in a large container.
2. Add yeast and salt, and mix well.
3. Add flour. Mix well with a wooden spoon. If the dough is too dry, add warm water, 1 tablespoon at a time.
4. Cover with a lid (not airtight) and let it rise in a container until it’s double in size, for about two hours.
5. Refrigerate overnight.
6. Form a round ball. Let it rise for 40 minutes.
7. Preheat oven with a pizza stone and a broiler pan inside to 450 F twenty minutes before baking.
8. Slash a line in the middle of the top with a sharp knife. Put the dough on the pizza stone. Put a cup of hot water into the broiler pan.
9. Bake for 30 minutes.

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ブルーベリーカンパーニュ

先日ファーマーズマーケットへ出かけた時のこと。

パンを売っているところで、ラズベリーパン、なるものを見つけて、

テリーと私、目がいったのですが、

よく見てみると、ラズベリーソースが混ぜ込んであって焼かれた食パンみたいなもの。

ラズベリーソースが、じわ~っとパンから出て来てるのは良いのですが、

この赤色が、何とも、人口着色料みたいな不自然な色だったのが、気になってしまった私。

手にとって、材料のところを見てみると、

赤色###、青色###(#番号です)、とあって、がっくり。

やっぱり人口着色料が入ってる~!!

普通のパンやさんだったら、まあ許せるのですが、

こういうのをファーマーズマーケットで売る、というのはちょっと、と思うのは私だけでしょうか?

と、前置きが長くなりましたね~。

ファーマーズマーケットは大好きなので、つい熱く語ってしまいます(笑)。

ちなみに、私のブルーベリーカンパーニュ、

焼き上がりは、自分でもびっくりな、恥ずかしいほど(苦笑)スゴイ色になりましたが、

もちろん着色料ナシ、全て、フレッシュなブルーベリーのみの色です!

先日の苺カンパーニュに続いて、このベリーカンパーニュ、成功が続いていて嬉しい。

これも、ブルーベリーの味がちゃんとして、美味です。

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4 Comments

  1. Sugar et al wrote:

    This is such a brilliant idea. And the colour looks beautiful. Of course the best part is that it’s natural.

    Reiko Reply:

    Thank you for your comment! It was fun to make this and we certainly enjoyed eating it!

    Sunday, June 8, 2014 at 8:26 pm | Permalink
  2. Heather wrote:

    This is so pretty, and I have a bunch of blueberries that need to be baked into something… but – 1/5 c. flour? Is that correct?

    Reiko Reply:

    Heather,

    Thank you for your comment and question. No that is wrong!! It should be 1.5 cup flour. I’ll change it right now. Thank you for letting me know.

    Monday, June 9, 2014 at 9:08 pm | Permalink
  3. Constance Wang wrote:

    Is this bread soft? This March, while I was still in Taipei, I purchased a yeasted, blueberry flavoured boule that was deliciously tender and fragrant, and I’ve been searching for a recipe since. If it’s not, how should I soften the bread?

    Reiko Reply:

    Hi Constance,

    Thank you for your comment. I wouldn’t call this bread “soft”. This is a typical hard crusted boule. Unfortunately, I can’t tell you how to soften it, unless you want to make different kinds of bread, like the ones that contain eggs , butter, and/or oil.

    Thursday, June 12, 2014 at 10:59 pm | Permalink
  4. Cynthia wrote:

    Hi, I would love to try this bread. It looks beautiful. I am gluten free. Can I use gluten free all purpose flour as a sub for regular AP flour?

    Reiko Reply:

    Hi Cynthia,

    Thank you for your interest and comment! I’ve never made or eaten gluten free bread, so unfortunately I can’t tell you if gluten free flour would work in place of regular flour. I’d love to hear how it turns out, if you decide to try!

    Saturday, June 21, 2014 at 12:11 am | Permalink
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