Ingredients
Scale
- 3 cups fresh or thawed frozen blueberries
- 2 cups fresh figs
- 1/4 cup honey
- 2 Tbsp. fresh lemon juice
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- 1 1/4 cups water
- 1/2 cup canola oil
- 4 1/4 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp. salt
- 2 pkg. active dry yeast
- 2 eggs
- cornmeal
Instructions
- Place the blueberries and figs in a food processor and puree until smooth.
- Transfer the puree to a medium sized pot and add the honey, lemon juice, vanilla and cinnamon.
- Place over low heat and simmer for 15 – 20 minutes, stirring occasionally.
- Remove from heat and let cool.
- In the meantime, prepare the English muffin bread.
- In a small saucepan, heat water and oil until very warm (120-130 degrees).
- In a large bowl, blend warm liquid, 1 1/2 cups flour, sugar, salt, yeast and eggs at low speed until moistened.
- Beat for 2 minutes at medium speed.
- By hand, stir enough remaining flour to make a stiff batter.
- Cover and let rise in a warm place until light and doubled in size, about 45 – 60 minutes.
- Grease and sprinkle with cornmeal two 9×5″ loaf pans.
- Pat down dough and beat vigorously for 30 seconds.
- Place dough into prepared pans.
- Cover and let rise in a warm place until doubled in size, 30 – 45 minutes.
- Heat oven to 375 degrees.
- Bake for about 20 minutes or until loaf sounds hollow when lightly tapped.
- Remove bread and cool.
- Toast bread and top with softened butter and blueberry fig jam.