![\"46\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/06\/46.jpg\")
<\/a><\/p>\nArtisan Blueberry Bread<\/strong><\/p>\n A few weekends ago Terry and I were intrigued by this bread called “raspberry bread” we found at the farmers’ market.<\/p>\n <\/p>\n We could see some red colored syrup-like thing oozing out of the bread.<\/p>\n It looked good, and we thought we might want to try the bread.<\/p>\n But when I looked at it more closely, I noticed that the red color looked bright. Too bright. You know, it looked unnatural.<\/p>\n I looked at the ingredient list, and I was shocked to see red ### and blue ### (numbers).<\/p>\n 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!!<\/p>\n 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.<\/p>\n I put the bread down feeling sad…<\/p>\n Now my blueberry bread is totally free of any artificial colors, flavors, or artificial anything!<\/p>\n I was hoping to get some nice color from the blueberries, but I gasped when I first saw the inside!<\/p>\n The purple color was there, well definitely there!!<\/p>\n I say this again; there is no artificial flavors or colors in this bread!<\/p>\n With my strawberry bread<\/a>, this will become my favorite spring bread, too.<\/p>\n It tastes absolutely blueberries and delicious!<\/p>\n Artisan Blueberry Bread (makes 1) adapted from the Boule recipe in “Artisan Bread in Five Minutes A Day<\/a>”<\/p>\n 3\/4 cup pureed blueberries, microwaved until slightly warm 1. Put pureed blueberries in a large container. 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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.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,28,29],"tags":[],"class_list":["post-32273","post","type-post","status-publish","format-standard","hentry","category-bread","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32273","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=32273"}],"version-history":[{"count":19,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32273\/revisions"}],"predecessor-version":[{"id":32325,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32273\/revisions\/32325"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=32273"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=32273"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=32273"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1\/2 tablespoon dry yeast
\n1\/2 teaspoon salt
\n1.5 cups all purpose flour
\nwarm water<\/p>\n
\n2. Add yeast and salt, and mix well.
\n3. Add flour. Mix well with a wooden spoon. If the dough is too dry, add warm water, 1 tablespoon at a time.
\n4. Cover with a lid (not airtight) and let it rise in a container until it’s double in size, for about two hours.
\n5. Refrigerate overnight.
\n6. Form a round ball. Let it rise for 40 minutes.
\n7. Preheat oven with a pizza stone and a broiler pan inside to 450 F twenty minutes before baking.
\n8. 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.
\n9. Bake for 30 minutes.<\/p>\n<\/div>\n
\n<\/a> <\/a> <\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"