English Muffin Bread with Strawberry Butter

Let's start with the strawberry butter. I used fresh local strawberries and salted butter. I guess you could use unsalted too if you prefer. This butter isn't too sweet, using the salted butter makes the strawberry flavor pop. I mixed it and then licked the beater. It was so tasty. I could have kept eating it.

Recipe Source: Delicious Meliscious

Strawberry Butter

Ingredients:
3-4 strawberries, washed and quartered
1 stick softened butter
1/4 c. powdered sugar

Directions:
Beat all ingredients together with a hand mixer until combined. Butter will stay fresh for up to 1 week in refrigerator.

Moving on to the English Muffin Bread. I loved how textured the bread was. It was delicious and super easy to make.  You don't have to kneed it, but it is a double rise bread. So make sure you have plenty of time. Trust me you want to try this bread. I always let bread cool before cutting (I know this is hard,) if not your loaf may fall! I was a little nervous after the first 40 minutes because it was rock hard on top. Then I did the butter and put it back in.

Recipe Source: Delicious Meliscious

English Muffin Bread: 

Ingredients:

• 1 1/2 c. warm water
• 1 package yeast
• 1 t. salt
• 1 t. sugar
• 2 3/4 c. flour
• 2 T. melted butter, divided

Directions:
1. In a large bowl mix the water, yeast, salt, sugar, flour, and one tablespoons of butter. Mix until just combined. Cover with a towel and allow to rise for 1 1/2 hours.

2. Spray a loaf pan with cooking spray. Using a spoon transfer the risen dough to the loaf pan. Cover with a towel and allow to rise for an additional hour.

3. Preheat the oven to 350 degrees. Put the bread in the oven and bake for 40 minutes.

4. Remove the bread from the oven and brush with the remaining tablespoon of butter. Return to the oven and cook for an additional 10 minutes.

5. Remove from oven and transfer to a wire rack. Let cook completely before cutting.