A savory “English muffin” bread that was perfectly made for toasting. It’s speckled all over with blueberries and has all the nooks and crannies that English muffins are famous for with a coarse texture that toasts up crunchy and a little chewy.
Even though it’s a yeast bread there’s no kneading involved. It’s beaten on high speed instead to make a soft, sticky dough that rises in less than an hour. Frozen blueberries are added last and it’s best to use wild blueberries because of their small size, otherwise, you’ll wind up with blueberry mush. They’re a little tricky to fully incorporate into the yeast dough – you want to fold the dough over them a few times then just kind of plop the whole thing into the bread pan to rise. As it rises the dough will encase the berries. You can also use dried blueberries instead of fresh.
I also want to mention that this uses instant yeast. You don’t have to mix instant yeast with water first, you simply add it to your dry ingredients. If you have problems working with yeast or find it intimidating this is a good recipe for you. It’s really hard to mess up. Pinky swear.
My favorite way to eat this is with a bit of butter and a smear of cream cheese. Yes, both. I can’t resist seeing the butter melt into all those catch holes but I love the flavor of blueberries with cream cheese.
So, yes, both.
A savory “English muffin” bread speckled with blueberries that was perfectly made for toasting. It has all the nooks and crannies that English muffins are famous for with a coarse texture that toasts up crunchy and a little chewy.
- Grease a standard sized loaf pan with butter and sprinkle with cornmeal. Tap out the excess.
- In the bowl of a stand mixer whisk the flour, sugar, salt, baking soda, and instant yeast together. If using dried blueberries toss them in with the flour too.
- In a separate microwave-safe bowl combine the milk, water, and oil. Microwave 1 minute on high. Pour over the dry ingredients and beat on low speed until just combined then on high speed 1 minute.
- The dough will be very soft and sticky. Spray a rubber spatula with non-stick spray. Add the frozen blueberries all at once and fold the dough over a few times to incorporate them. Don't over mix - it's hard to get them completely mixed in like you would with a quick bread - the dough will rise around them.
- Spray the side of the mixing bowl and plop the dough into the loaf pan as well as you can. Spread it out so it's as even as you can get it. Spray a piece of plastic wrap with non-stick spray and cover the pan. Let rise in a warm place until the dough reaches the top of the pan 45 minutes to 1 hour.
- Preheat oven to 400 degrees F. Bake 28 - 32 minutes until browned on top and firm in the center. Interior temperature should be 190 degrees F.
- Cool in pan then run a knife around the edges to turn out. Slice gently with a serrated knife. Best eaten toasted. Store tightly wrapped in a cool place up to 5 days.
Adapted from King Arthur Flour
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