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.