Home Recipes English Muffin Bread with Strawberry Butter

English Muffin Bread with Strawberry Butter

Total Time: 0 mins.
Prep Time: 0 mins.
Cook Time: 0 mins.


This tasty toaster loaf recipe makes one batch to serve now and one to freeze for later.

2 1/2 cups all-purpose flour (approx.), divided
1 1/2 cups whole wheat flour
1 cup dried currants
2 pkgs (8 g each) Fleischmann's® 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 Europe's Best® Sliced Country Strawberries, thawed
1 cup Lactantia® Salted Butter, softened
1 tbsp icing sugar (or to taste)
1 tsp vanilla extract


  1. Combine 1 cup all-purpose flour with whole wheat flour, currants, un-dissolved yeast, sugar, salt and baking soda in a large bowl. Heat milk and water until very warm (120 to 130°F / 50 to 55°C); add to flour mixture and beat with a wooden spoon for 2 minutes. Gradually stir in enough all-purpose flour to make a stiff batter.
  2. Grease two 81/2 x 41/2-inch loaf pans and sprinkle lightly with cornmeal. Divide batter between prepared pans. Cover with a tea towel; let rise in warm, draft-free place for 30 minutes or until doubled in size.
  3. Preheat oven to 400°F (200°C). Bake loaves for 25 minutes or until tester inserted in the centre comes out clean. Remove from pans immediately; cool completely on wire rack before slicing.
  4. Strawberry Butter: Meanwhile, mash thawed berries with a fork in a bowl. Add butter, sugar and vanilla. Beat, using a whip attachment on high speed, until light and fluffy. Spoon into a serving bowl. Serve slices of toasted bread with the butter for spreading.

Makes 2 loaves and 1 1/4 cups butter.




TIME SAVER: Butter can be made ahead and stored tightly covered in the refrigerator for up to three days.