Post by Loupy on Sept 2, 2017 20:37:46 GMT -7
BLUEBERRY ENGLISH MUFFIN BREAD
From: Jessica @ www.a-kitchen-addiction.com/blueberry-english-muffin-bread/
With the classic crusty outside and the soft, chewy inside, this Blueberry English Muffin Bread is sweetened with maple syrup and is bursting with fresh blueberries and cinnamon! Soon to become your new morning favorite! Toast is still a regular part of my morning routine, and this blueberry english muffin bread has been making my mornings a little tastier!
INGREDIENTS
1½ Cup bread flour
1 Cup whole wheat flour
1½ tsp cinnamon
½ tsp nutmeg
1½ tsp salt
¼ tsp baking soda
1 pkg (2¼ tsp) instant dry yeast (I used Red Star)
1 Cup milk, warmed to 120-130 degrees F
6 tbsp maple syrup (or honey)
¾ Cup fresh blueberries, washed and dried
Instructions
Lightly spray a 9x5 inch loaf pan with non-stick cooking spray.
Sprinkle and coat bottom and sides of loaf pan with cornmeal.
In the bowl of a stand mixer, combine flours, cinnamon, nutmeg, salt, baking soda, and yeast.
With mixer on low, slowly add in warmed milk and maple syrup.
Increase speed to medium, and beat until dough forms and pulls away from sides of bowl.
Dough will be soft and sticky. Gently fold in blueberries.
Gently spread dough into prepared loaf pan.
Cover with a clean towel and allow to rise in a warm, draft-free spot for an hour, or until doubled in size.
(If your house is cold, this could take up to 1½-2 hours, depending on how warm your house is.)
Preheat oven to 400.
Bake for 25 minutes or until golden brown and internal temperature reaches 195-200 degrees F.
Allow bread to cool in pan for 10 minutes before removing to a wire rack to cool completely.
From: Jessica @ www.a-kitchen-addiction.com/blueberry-english-muffin-bread/
With the classic crusty outside and the soft, chewy inside, this Blueberry English Muffin Bread is sweetened with maple syrup and is bursting with fresh blueberries and cinnamon! Soon to become your new morning favorite! Toast is still a regular part of my morning routine, and this blueberry english muffin bread has been making my mornings a little tastier!
INGREDIENTS
1½ Cup bread flour
1 Cup whole wheat flour
1½ tsp cinnamon
½ tsp nutmeg
1½ tsp salt
¼ tsp baking soda
1 pkg (2¼ tsp) instant dry yeast (I used Red Star)
1 Cup milk, warmed to 120-130 degrees F
6 tbsp maple syrup (or honey)
¾ Cup fresh blueberries, washed and dried
Instructions
Lightly spray a 9x5 inch loaf pan with non-stick cooking spray.
Sprinkle and coat bottom and sides of loaf pan with cornmeal.
In the bowl of a stand mixer, combine flours, cinnamon, nutmeg, salt, baking soda, and yeast.
With mixer on low, slowly add in warmed milk and maple syrup.
Increase speed to medium, and beat until dough forms and pulls away from sides of bowl.
Dough will be soft and sticky. Gently fold in blueberries.
Gently spread dough into prepared loaf pan.
Cover with a clean towel and allow to rise in a warm, draft-free spot for an hour, or until doubled in size.
(If your house is cold, this could take up to 1½-2 hours, depending on how warm your house is.)
Preheat oven to 400.
Bake for 25 minutes or until golden brown and internal temperature reaches 195-200 degrees F.
Allow bread to cool in pan for 10 minutes before removing to a wire rack to cool completely.
