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Berry English Muffin Bread
Berry English Muffin Bread
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Prep Time:
15 minutes
Total Time:
1 hour 55 minutes
Award-winning recipe contest presented by Gold Medal® Flour in 2010!
Ingredients:
  • Cornmeal
  • 3 3/4 cups Gold Medal™ all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 package regular active dry yeast
  • 1 1/4 cups warm buttermilk (105°F to 115°F)
  • 1/3 cup warm water (105°F to 115°F)
  • 1 1/2 cups mixed dried berries such as blueberries, cherries and strawberries (about 9 oz)
Instructions:
  • Coat a 9x5-inch loaf pan with cooking spray or grease with shortening, then sprinkle cornmeal to coat the inside of the pan.
  • Combine 2 cups of flour, sugar, salt, baking soda, and yeast in a large bowl. Pour in warm buttermilk and water, then mix thoroughly with a spoon. Add the remaining 1 3/4 cups flour to create a stiff batter before gently folding in the berries. Transfer the mixture to a pan, cover loosely, and allow it to rise in a warm spot for approximately 1 hour or until the batter doubles in size.
  • Preheat oven to 375°F. Bake the loaf for 25 to 30 minutes until it sounds hollow when tapped. Let it cool for 10 minutes, then transfer from pan to a cooling rack. Allow to cool completely for about 1 hour before slicing with a serrated knife.

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