Blueberry English Muffin Bread

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 I found this recipe on Twitter, of all places. Generally, I don’t hang out very much on Twitter, but the other day, plagued with weariness, I decided to scroll through. I saw a picture of this bread and thought it sounded tasty. It had been tweeted by Red Star Yeast; I find that, generally, companies only back recipes that are good, and this theory was proven right.

I am not a big baker of bread although I do love it. This seemed easy, required no kneading or special equipment, and it was sunny, warm, and humid, so I put my loaf outside to rise. This was my first experience making English muffin bread, and it certainly won’t be my last. I loved the crispy exterior and the tender interior. I also loved that this was touched with just a hint of sweetness, no more, so goes perfectly well on its own at breakfast, or alongside bacon and eggs. I found it to be particularly delicious when toasted and topped with grapefruit marmalade.

Blueberry English Muffin Bread
From A Kitchen Addiction

1½ c. bread flour
1 c. whole wheat flour
1½ t. cinnamon
½ t. nutmeg*
1½ t. salt
¼ t. baking soda
1 pkg. (2½ t.) Red Star baking yeast
1 c. milk, warmed to 120°- 130° F
6 T. maple syrup
¾ c. fresh blueberries, washed and dried
Cornmeal (for dusting pan)

Lightly spray a 9”x5” loaf pan with nonstick 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 warmed milk and maple syrup. Increase speed to medium, and beat until the dough and pulls away from the side of the bowl. It will be soft and sticky; gently fold in blueberries.

Gently spread out into prepared loaf pan. Cover with a clean towel and allow us to rise in a warm, draft-free spot until doubled in size, about an hour (this could take up to 1½ to 2 hours depending upon the temperature of your house.)

Preheat oven to 400° F. Bake for 25 minutes or until golden brown and internal temperature reaches 195°- 200° F. Allow cooling in pan for 10 minutes before removing to a wire rack to cool completely.

* I grated fresh nutmeg.