How to spread dried blueberries evenly when using bread machine?
This blueberry oatmeal bread recipe says to add 2/3 cup dried blueberries to the bread machine at add-in time. When I just dump them in on top of the dough, they end up clustered at the bottom of the loaf, as shown:
(How) can I get them to be evenly distributed?
Update
As bob1 suggested, I tried adding the dried blueberries at the very start. That worked. The blueberries were evenly distributed and none the worse for the earlier inclusion.
Best Answer
You can add them at the start of the mixing process to help distribute them evenly. You may find that soaking them for a few minutes in warm water to re-hydrate will help the berries mix more evenly if adding at the add-in-time.
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How do I make my bread machine bread less crumbly?
Similarly, many bread recipes include a fat such as butter, lard, oil, or shortening. These also retard the yeast's growth and keep the bread moist, resulting in less crumb. Try adding an extra tablespoon or two of fat to your recipe and see if it improves the crumb.In what order do you put ingredients in a bread machine?
Adding Ingredients to the Bread Machine Manufacturers usually recommend adding the liquids first, followed by dry ingredients, with the yeast going in last. This keeps the yeast away from the liquid ingredients until kneading begins.Which is better frozen or dried blueberries?
Antioxidant content: Up to 40 or 50 percent of the antioxidants in blueberries are lost in the drying process, meaning fresh and frozen blueberries have more antioxidants than dried ones.How do I make my breadmaker bread less dense?
- Use bread flour, not regular all-purpose flour for all bread machine recipes. Bread flour contains a higher percentage of gluten than regular all-purpose flour. Using bread flour will produce taller, less dense loaves.7 Common Bread Machine Mistakes That Are Easy To Avoid
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Answer 2
According to the U.S. Highbush Blueberry Council, you can spread half the batter, add the berries, and top with the second half of the batter. But, I usually coat the blueberries in flour. It prevents them from sinking and from "bleeding blueberry juice" into your loaf. That's what works for me.
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