Berry English Muffin Bread

Berry English Muffin Bread

Gold Medal® Flour Recipe Contest 2010!

Prep Time

15

Minutes

Total Time

1:55

Hr:Mins

Makes

1

loaf

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.
Makes 1 loaf (16 slices)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Like English muffins, slices of this bread are excellent served toasted then buttered. No need for jam with this berry-studded loaf!

Nutrition Information:

1 Serving (1 Slice)
  • Calories 180
    • (Calories from Fat 5),
  • Total Fat 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 200mg;
  • Total Carbohydrate 39g
    • (Dietary Fiber 2g,
    • Sugars 13g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.