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English muffin bread with strawberry butter
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| 2 1/2 cups | all purpose flour approx |
| 1 1/2 cups | whole wheat flour |
| 1 cup | dried currants, (optional) |
| 2 pkg | 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 | |
| Strawberry butter | |
| 1/2 cup | strawberries thawed |
| 1 cup | butter softened |
| 1 tbsp | icing sugar |
| 1 tsp | vanilla extract |
1. Combine 1 cup all purpose flour with the whole wheat flour, currants and u dissolved yeast, sugar, salt and baking soda in a large bowl. Heat milk and water until very warm 120-130f. Add flour mixture and beat with a wooden spoon for 2 min. Gradually stir enough all purpose flour to make a stiff batter.
2. Grease 2 loaf pans and sprinkle lightly with cornmeal. Divide batter between pans. Cover with a tea towel let rise in warm draft free place for 30 min or until it doubles in size.
3. Preheat oven to 400. Bake for 25 min or until a tester insert comes out clean. Remove from pans ASAP. Cool completely before slicing.
4. Strawberry butter: meanwhile mash starawberries and a fork. Add butter sugar and vanilla. Beat on high speed until light and fluffy. Spoon into serving bowl. Serve toasted with butter.
Butter can be made up to 3 days ahead and kept in fridge
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