One of my favorite recipes is for English Muffin Bread. It’s an old recipe from Fleishmann’s yeast, still in my files on the original torn out magazine page. So easy, so delicious. I’ve been making this recipe for 15 years or so and this batch, I IMPROVED IT!!!
Not just with the topping either, although that was beyond magnificent. Ten Minute Georgia Blueberry Jam. OMG.
English Muffin Bread
1 tablespoon sugar
1/2 cup warm water
1 3/4 cups milk
1/4 cup buttermilk *My tweak. You can make it with 2 cups of milk if you like* The buttermilk gives a higher rise and softer texture.
Combine the liquids and heat to about 120-130 degrees on your handy dandy thermometer
2 packages Fleischmann’s Fast Rising Active Dry Yeast
2 teaspoons salt
rounded 1/4 teaspoon baking soda
6 cups all-purpose flour
cornmeal for dusting the pans and the top before baking
combine the dry ingredients well and add the warm liquids. Stir vigorously until mixed well.
Divide the dough into two greased and cornmeal dusted loaf pans and cover with a towel. Let rise 45 minutes and then bake in a 400 degree oven for 25 minutes or so. Remove to a wire rack after ten minutes of cooling. ALLOW TO COOL BEFORE SLICING. Slice into delicious English Muffiny goodness…. not too thick not too thin, and toast. So good good good.
Ten Minute Georgia Blueberry Jam (with tiny tweak)
2 Cups Georgia Blueberries washed and picked through
3 Tbsp sugar is called for, I (no surprise) added more
1/2 Cup water + 1 tsp. lemon juice
3 tbs. cornstarch
Pour blueberries, water, and sugar in a medium saucepan. Bring fruit to a boil. Taste for sweetness. If you prefer it sweeter, add more sugar.
Let the blueberries boil for a few minutes, 5 or so. The juice will be deep bluish purple and the berries will have popped and have begun to soften. You can mush up the blueberries further or leave them like they are. (I left them).
Mix the cornstarch with 3 Tbsp water and mix until smooth. Pour this mixture into the blueberries and stir while the jam thickens.
Pour into jelly jars and pop the lid on. Let it cool a bit to serve immediately or let it cool and refrigerate. If you like a really ‘loose’ jam, use half the cornstarch.