Gold Medal® Flour Recipe Contest 2010!
cups Gold Medal™ all-purpose flour
teaspoon baking soda
package regular active dry yeast
cups warm buttermilk (105°F to 115°F)
cup warm water (105°F to 115°F)
cups mixed dried berries such as blueberries, cherries and strawberries (about 9 oz)
Spray 9x5-inch loaf pan with cooking spray, or grease with shortening. Sprinkle cornmeal inside of pan to coat.
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.
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.
Like English muffins, slices of this bread are excellent served toasted then buttered. No need for jam with this berry-studded loaf!
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Slice
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.