‘Lemon Blueberry Bread’ recipe by The New Yorker
By the end of 2015, The New York Times Magazine was offering its readers a unique way to experience the food that makes up the best-selling brand of bread in America.
The article titled Lemon Blueberry bread by The Magazine is about the best, freshest, and most versatile loaf you’ll ever make.
You won’t need to make a single batch of bread—just buy one loaf.
But before you can begin to eat it, you’ll need to get a recipe.
In The New Magazine’s online recipe guide, you can find the perfect loaf of Lemon Blueberries by using the Lauren’s Bread Recipe, which offers a very simple recipe, just five ingredients.
The recipe calls for a little olive oil, but you can use any type of oil, including butter, honey, or maple syrup.
Just remember, your Lemon Bluebrows recipe will only last for three days.
The Lemon Blueblues recipe also comes with a generous serving of lemon juice, which you’ll also need to use on the first day of making the loaf.
If you’d like, you may want to use the recipe’s instructions to help you get the right texture, so that the bread doesn’t stick together.
But if you’re trying to get the most flavor out of your Lemon Brownie loaf, don’t skip out on the lemon juice—you’ll be happy to know that it also helps to create a rich, creamy crust.
And for those who are looking to get their bread baking right away, you’re going to need to add some flour to the recipe.
The flour is important, because it makes sure that the loaf stays fluffy and even when you add more bread flour to it later.
In addition to the lawn flour, you should also add 1/4 teaspoon of baking soda, a pinch of salt, and a tablespoon of sugar.
It will help to add a little more flour to make sure the loaf is well-baked, but not overbaked.
If using the recipe instructions for the Lemon Blue Bakes , you can omit the lemon zest and lemon juice entirely.
When you’re ready to make the loaf, add the bread to a bowl and cover with plastic wrap.
Leave it there for about 15 minutes before you begin baking.
Let the bread rise for 15 to 20 minutes.
When the loaf has risen, remove it from the plastic wrap and place it on a parchment-lined baking sheet, about 1/2 inch above the loaf on which you want it to be baked.
Then, take the loaf out of the oven and transfer it to a wire rack to cool.
It should be at room temperature by now.
The loaf should be firm, but still firm enough to bite into, but don’t worry—it will still be fluffy.
If it starts to shrink a bit, you won’t have to remove it, and you won’st have to cut it to make it thinner or bigger.
Once the loaf cools, cut it into four slices, about an inch thick.
Cut each slice into thirds.
Repeat with the remaining slices, cutting each one into thirds until you’ve cut them into four equal halves.
(You can cut each of these squares into four quarters and leave them on a baking sheet or baking rack, or you can cut them in half and leave half on the baking sheet.)
After you’ve completed your breading, cut the loaf into four 1-inch thick squares.
Remove each square from the baking pan and transfer to a clean dish towel or rack.
Brush the remaining lemon zester on top of each square to keep it from drying out.
Then, spread the remaining 1-ounce flour mixture on the top of the loaf (about 1 tablespoon). Place the bread slices on a lightly floured surface, but do not cut them.
Place the loaf slices on the oven rack and bake the loaf at 375°F for about 30 minutes, until the top is golden brown and the bread is nice and crispy.
The loaf should have doubled in size.
Remove the loaf from the oven.
Transfer the bread slices to a rack, and leave to cool completely.
Serve with warm, sour cream or vanilla ice cream.
If you’re making this recipe for a party, you might want to refrigerate it while you make it for guests.
It’s also ideal for a weekend picnic or picnic brunch, as it’s so easy to make and serve.
Lemon blueberry jam can be used to add flavor to this bread.
Simply mix up a couple of tablespoons of the lemon-lime zest into the jam and toss.