English Muffin Bread with Strawberry Butter
By jeenikeen
Ingredients
- Strawberry Butter:
- 2-1/2 cups all-purpose flour, divided
- 1-1/2 cups whole wheat flour
- 1 cup dried currants
- 2 pkgs (8 g each) quick-rise yeast
- 4 tsp granulated sugar
- 2 tsp salt
- 1/4 tsp baking soda
- 2 cups milk
- 1/2 cup water
- cornmeal for sprinkling
- 1/2 cup frozen strawberries, thawed
- 1 cup salted butter, softened
- 1 tbsp icing sugar (or to taste)
- 1 tsp vanilla extract
Details
Servings 2
Adapted from burnbraefarms.com
Preparation
Step 1
1. Combine 1 cup all-purpose flour with whole wheat flour, currants, un-dissolved yeast, sugar, salt and baking soda in a large bowl. Heat milk and water until very warm (120 to 130°F); add to flour mixture and beat with a wooden spoon for 2 minutes. Gradually stir in enough all-purpose flour to make a stiff batter.
2. Grease two 8-1/2 x 4-1/2-inch loaf pans and sprinkle lightly with cornmeal. Divide batter between prepared pans. Cover with a tea towel; let rise in warm, draft-free place for 30 minutes or until doubled in size.
3. Preheat oven to 400°F. Bake loaves for 25 minutes or until tester inserted in the centre comes out clean. Remove from pans immediately; cool completely on wire rack before slicing.
4. Strawberry Butter: Meanwhile, mash thawed strawberries with a fork in a bowl. Add butter, sugar and vanilla. Beat, using a whip attachment on high speed, until light and fluffy. Spoon into a serving bowl. Serve slices of toasted bread with the butter for spreading. Makes 1-1/4 cups butter.
Butter can be made ahead and stored tightly covered in the refrigerator for up to three days.
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