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Batch dough method — store dough in fridge, bake fresh daily
Corrugated surface loaf pan — even heat, easy release
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Batch dough method — store dough in fridge, bake fresh daily
Corrugated surface loaf pan — even heat, easy release
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Mix dry ingredients (up to and including salt) and set aside. In another bowl, mix the wet ingredients (from the egg to the vanilla). Add wet ingredients to dry and stir just until evenly moistened. Fold in lemon peel, blueberries and pecans. Spoon into greased loaf pan. Bake at 350 degrees for 60-75 minutes or until done (toothpick comes out clean).