Berry English Muffin Bread

 

Cornmeal

3 3/4

cups Gold Medal® all-purpose flour

3

tablespoons sugar

1

teaspoon salt

1/2

teaspoon baking soda

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)

• 1 Spray 9x5-inch loaf pan with cooking spray, or grease with shortening. Sprinkle cornmeal inside of pan to coat.
• 2 In large bowl, mix 2 cups of the flour, the sugar, salt, baking soda and yeast. Add warm buttermilk and warm water; beat with spoon until well blended. Stir in remaining 1 3/4 cups flour to form a stiff batter. Stir in berries. Spread in pan. Cover loosely, and let rise in warm place about 1 hour or until batter is doubled in size.
• 3 Heat oven to 375°F. Bake 25 to 30 minutes or until loaf sounds hollow when tapped. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Use serrated knife to cut into slices.