Ingredients
Cornmeal
3 3/4
cups Gold Medal™ all-purpose flour
3
tablespoons sugar
1
teaspoon salt
1/2
teaspoon baking soda
1
package regular active dry yeast
1 1/4
cups warm buttermilk (105°F to 115°F)
1/3
cup warm water (105°F to 115°F)
1 1/2
cups mixed dried berries such as blueberries, cherries and strawberries (about 9 oz)
Preparation
Spray 9x5-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.
