Rec. and Review...Blueberry Hot Bread....THANK YOU STAR!!!!!!!!!!!!

I FINALLY got to bake today and made the Blueberry Hot Bread that Star posted...it's WONDERFUL!  The only things I did different was-like Diana, I added 1 tsp. vanilla extract mostly because I like the flavor in baked goods and made 4 mini loaves (they took about the same time as the large loaves to bake-35 to 40 minutes) rather than the 1 large loaf-I do that all the time now since there's only 2 of us here. 

THANK YOU STAR for sharing this-it's a keeper in this house for sure!  I can't wait to get some more fresh cherries to try substituting them for the blueberries like Diana did.  This one's a winner folks!!!!

Carol

From Recipezaar:

Star

Hey Miss Carol! That was great timing...I was just replying to the other post about this bread, :)

I am so happy that you all like it as well as you do. I thought it was a beautiful picture, and it's nice to know that it's as good as it looks. I'll also use the vanilla when I make it because I agree that that enhances anything like this.

I very much appreciate all the wonderful reviews!

Star

You know........now that I'm thinking about it......and I ALWAYS do this after the fact-I bet lemon extract (instead of the vanilla)  and some grated fresh lemon peel would be a nice addition too......Blueberry and lemon go so well together...whatcha think??????

  Right on~  with both suggestions Carol~  I love lemon and blueberries~  Star this is a goodie~  Thanks to both for the R and R ~  Blueberry Brained~ 

I bet it would be great! I'd like either one. That pancake recipe I posted the other day combines those flavors too, and it looked to die for.

Janie, Dennis used to call me the Blueberry Queen....I believe you have now changed it and I will forever be Blueberry Brained, :)

Star

Good stuff, huh?  Carol, I'm going to try your suggestion of adding the lemon flavoring next time.

Star, you asked me to let you know what my English neighbors thought of the bread.  They loved it!  They weren't quite sure how to eat it because I called it a bread, but it is almost sweet enough to be a cake.  So, they ate the first piece by itself (since it was still warm).  They spread butter on the second piece and added ice cream to the third piece.  I also gave them a mini loaf of the bread when I substituted the cherries - they scarfed that down as well.  So, it's a hit over here too!

Diana

 Diana, Do they still top or fill things with unsweetened whipped cream?

I was shocked when I had some pastry that was filled with whipped cream only it was unsweetened.

I loved your story! Thanks for sharing it with us.

chefly

 Diana,is right in Germany this would be a coffee cake. I copied the recipe and I will try it soon,but I would cut the sugar down.

Ok, for those of you who don't know me, I am the resident worse cook in the world. I had said that I was not going to try anything new, just stick with what I know. BUT!! my adventurous side got the bestof me and I thought I would try this wonderful looking hot bread.

I followed the directions exactly, when the oven went off, I did the center test, the tester came out clean on both, so I took them out of the oven and they both fell right in the middle. I knew then they were not completly done, Not only did my bread fall, so did my face..:([:'(] I put them back in the oven, as the bottom/lower half of the one I tried to take out of the pan was not cooked.

SO!! can some one tell me what I did wrong?[:'(][:'(]

I'm so sorry the bread didn't turn out for you.  IMO, if you're sure you followed the directions exactly and the only problem was that it was not cooked through, it just wasn't baked long enough.  You may have baked it the length of time in the directions, but depending on the size of your loaves and the temperature of your oven, maybe it wasn't long enough.  Maybe when you looked at the tester you didn't see raw batter still on it.  Usually, though, when quick breads aren't baked through yet, the raw part shows up on the tested through the crack down the center of the top crust of the bread.  I have had to put a tin foil tent over breads in the past because the bread has been in the oven long enough to brown but still isn't done. 

Diana

Chefly, yes, they still top or fill things with unsweetened whipped cream.  But, do you know something funny?  I have learned to like it that way and find sweetened whipped cream too sweet sometimes.  We may speak the same language, but we are poles apart on cooking and baking.  As my DH (who is English, btw) says, in English cooking or baking, you would say, "Hmmm.  I think there is a hint of - what is that taste - maybe cinnamon???"  In American cooking, you would say, "Wow!  Now there's cinnamon in that."   I won't go into his opinion of English apple pie!!!  lol

Diana

 Diana,

Your DH is too funny. Yes, we cook American and speak it. The English cook English and speak it.

Sorry, I couldn't get used to unsweetened whipped cream. It just doesn't have much flavor. Ooops. I guess that is DH's point. Lol! Our whipped cream is a little too sweet. Have you made whipped cream with just a hint of sweetness to please both of you?

Well, it is good to know that in the almost 18 years since I've been to the U.K. things haven't changed too much.

chefly

I add grated orange rind and orange extract, or the lemon to my blueberry muffins for an extra special taste.

Bump for Mary