Blueberry English Muffin Bread
Soft, slightly chewy loaf bursting with juicy blueberries and a hint of sweetness, perfect for toasting and slathering with butter!
Ingredients
- 1 cup warm water
- 2 tsp dry active yeast
- 1 tbsp honey or maple syrup
- 2 cups blueberries frozen
- 2 tbsp maple syrup * for sweetwer bread, sub with brown sugar and use 1/4 cup
- 2 tsp corn starch
- 3 cups all purpose flour
- ½ tsp baking soda
- 1 tsp salt
- cornmeal for baking
Instructions
- In a large mixing bowl, combine 1 cup of warm water, 2 tsp yeast & 1 tbsp honey or maple syrup; Let stand for about 5 mins until foamy
- While your yeast is proofing, prepare the blueberries. In a small saucepan, heat 2 cups of blueberries over stovetop with 1 tbsp maple syrup. Once simmering, turn off heat and gently mash berries with a fork or spoon to release juices. Add 2 tsp of corn starch and stir into blueberries until thickened. Let cool.
- Add 3 cups of flour, ½ tsp baking soda and 1 tsp salt to a separate bowl and stir to combine. Add to proofed yeast bowl along with blueberry mixture , stirring until a dough comes together. To avoid a dense dough, add warm water 1 tbsp at a time if dough is too dry or shaggy. You want a sticky dough to help create air bubbles.
- Grease a 9×5 pan with room temperature butter and sprinkle with corn meal. Transfer the sticky dough to your prepared pan and cover with cling wrap. Place in a warm, dry space (I use the oven with the light on) nad let rise for 1-2 hours, until the dough is just above the lip of the pan.
- Bake at 400F for 22-27 minutes. Knock the bottom of the pan and it will sound hollow when it's done. Allow it to cool for 15-20 minutes before tipping the pan over and releasing the loaf. Let cool entirely before slicing.