Berry English muffin bread
3 3/4 cups flour
3 tablesoons of sugar
1 teaspoon of salt
1/2 teaspoon of baking soda
1 package of active dry yeast
1 1/4 cups of warm buttermilk
1/3 cup of warm water
1 1/2 cups of mixed dried berries (blueberries, cherries, strawberries)
Spray 9×5-inch loaf pan with cooking spray, or grease with shortening. Sprinkle cornmeal inside of pan to coat.
In large bowl, mix 2 cups of the flour, the sugar, salt, baking soda and yeast. Add warm buttermilk and warm water; beat with spoon until well blended. Stir in remaining 1 3/4 cups flour to form a stiff batter. Stir in berries. Spread in pan. Cover loosely, and let rise in warm place about 1 hour or until batter is doubled in size.
Heat oven to 375°F. Bake 25 to 30 minutes or until loaf sounds hollow when tapped. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Use serrated knife to cut into slices.