bloggers site.
You're probably wondering what is the 'Twelve Loaves' about in the title?...well, it's a baking challenge created by my daughter Lora. I'm happy to join along as a hostess this month. I am happy to contribute, which I am doing now, this 1st homemade bread as the "blueberry challenge"...as long as un-yeasted breads are accepted...which is this one is, I'm fine with it!
Just look at the golden color of this beautiful fruit bread, and you can see the moistness, as well. The glaze is a Limoncello glaze...a special bottle that was a gift for me from Italy. In the meantime...I still have a couple of mango recipes that I would like to post. I already made one of the best mango sorbets that was gone in minutes, as soon as it set. That will be my next post. No step-by-step prep photos on this one either, you can follow the recipe...its self-explanatory.
So, my baking friends...please join us baking this month!Look how easy it us to link your Bread with Summer Fruit!
Bread with Summer Fruit
Bake a bread, yeast or quick bread, loaf or individual, filled, stuffed, studded or topped with your favorite fresh summer fruit or berries. It’s your bread…we want you to have fun with the idea!Check out the delicious breads that Lisa from Parsley, Sage and Line Drives baked and Jamie from Life's a Feast. Just wonderful!
Just follow the rules, it’s as easy as pie:
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your post and mention and link back to Lora's blog. Please make sure that your Bread is inspired by the theme! This is obligatory if you would like your link to be included!
2. Please link your post to the linky tool at the bottom of my blog or Lora's, blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this August, 2012 posted on your blog by August 31, 2012.
Do you tweet? We sure do!
Follow @TwelveLoaves on Twitter
created by; Elisabeth
1 1/2 cups unbleached all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/4 cup vegetable, or canola oil
2 eggs
1 cup fresh, or frozen blueberries
1 cup pitted, and diced peaches
1 cup peach pulp
For the Glaze:
1 cup powdered sugar
1 Tblsp Limoncello, or lemon juice
First thing; have your pitted, and diced peaches ready in a small bowl...set aside. In a large bowl, add the flour, the baking powder, baking soda, and salt. Mix together with a fork. In a medium bowl, break the eggs, and lightly mix together with the oil, and sugar. You can add the peach pulp, by adding about 3 or 4 pitted peaches to your blender, add abt. 1 Tblsp water to blend. (if you don't want to use this process with the peach pulp, you can skip it) you can use 1/2 cup orange juice, in place of the pulp.
With a plastic spatula, or spoon, add the wet ingredients to the flour mixtures. Add the pulp, or the orange juice, slowly and fold in. Lastly, add the fruit, folding in carefully, not to break it up.
Preheat oven at 350 degrees F....bake for 25 minutes. Lower the temperature to 325 degrees F. and bake for an additional 35 minutes longer, or until toothpick inserted comes out clean. Cool on rack for at least 30 minutes. Mix the glaze ingredients, and drizzle over the top. Cut in slices...so very good!
Linking to: Full Plate Thursday @ Miz Helen's Country Cottage
Thursday Favorite Things @Katherines Corner
