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Contest winner...
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TOPPING: |
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½ cup |
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granulated
sugar |
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1/3 cup |
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all purpose
flour or unbleached white pastry flour |
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4 Tbs |
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unsalted
butter, at room temperature |
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1 tsp |
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grated lemon
zest |
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½ tsp |
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ground
cinnamon
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BREAD: |
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¾ cup |
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granulated
sugar |
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½ cup |
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milk |
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4 Tbs |
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unsalted
butter, at room temperature |
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1 large |
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egg |
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2 cups |
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all purpose
flour or unbleached white pastry flour |
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2 tsp |
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baking
powder |
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¼ tsp |
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salt |
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2 cups |
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blackberries |
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1 Tbs |
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grated lemon
zest |
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1 |
Preheat oven to
375°F. Spray 9 x 5-inch loaf pan with cooking spray. |
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2 |
Stir together
topping ingredients in a small bowl. Set aside. |
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3 |
Prepare bread: In a
medium bowl, mix with an electric mixer the sugar, milk,
butter and egg until smooth. |
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4 |
In a separate bowl,
whisk together flour, baking powder and salt. Stir into
wet mixture just until combined. Gently fold in
blackberries and lemon zest. |
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5 |
Pour batter into
prepared pan and sprinkle with the topping. Bake until
topping is deep golden and has formed a thick crust
(approximately 50 minutes). Cool in pan 5 minutes, then
transfer to a wire rack to continue cooling. |
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Yield: One 9-inch loaf |
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Cooking Tips |
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*Keep an eye on the topping
while baking. If it begins to darken/burn, cover with foil for
remainder of baking. |
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Recipe Source |
| Bob's Red
Mill |
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