Special Strawberry Bread Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Frozen unsweetened whole,
Strawberrys, thawed, (reserve
Juice,
1 3/4 cup: Flour,
1 tsp: Baking soda,
1/4 tsp: Baking powder,
1/2 tsp: Salt,
1/2 tsp: Cinnamon,
1/2 cup: Butter,
1 cup: Sugar,
2 large: Eggs,
1/4 cup: Strawberry juice, from
Reserve,
1 tbsp: Lemon juice,
Directions:
Preheat oven to 350 degrees. Puree strawberries using blender, food
processor or strainer. You should have 1 cup of puree. Mix flour,
baking soda, baking powder, salt and cinnamon in large bowl. Cream
butter. Using medium bowl, add sugar, then eggs till well-combined.
Alternately add dry ingredients, strawberry juice and lemon juice to
butter mixture, beginning and ending with dry ingredients. Stir in
strawberry puree. Pour batter into standard-sized loaf pan or two
smaller (approximately 3x7-inch) loaf pans that have been
well-greased. Bake until a toothpick comes out clean, about 1 hour
for a full-sized loaf, 50 minutes for smaller loaves. Cool 10 minutes
in pan; turn out on wire rack to finish cooling. Wrap and store 24
hours before slicing.
--
Source from luhu.jp
processor or strainer. You should have 1 cup of puree. Mix flour,
baking soda, baking powder, salt and cinnamon in large bowl. Cream
butter. Using medium bowl, add sugar, then eggs till well-combined.
Alternately add dry ingredients, strawberry juice and lemon juice to
butter mixture, beginning and ending with dry ingredients. Stir in
strawberry puree. Pour batter into standard-sized loaf pan or two
smaller (approximately 3x7-inch) loaf pans that have been
well-greased. Bake until a toothpick comes out clean, about 1 hour
for a full-sized loaf, 50 minutes for smaller loaves. Cool 10 minutes
in pan; turn out on wire rack to finish cooling. Wrap and store 24
hours before slicing.
--
Source from luhu.jp
Tags
: breads