Wednesday, June 2, 2010

Fresh Strawberry Bread

Mmmmm.  I love strawberries, yes indeedy.  This loverly recipe comes from Cooking With the Noonday Chef 3 by Walter Lambert.  Now those of you unfamiliar with Chef Lambert, he demonstrates recipes on a local TV station on the 12 o'clock news.  I was tickled to death when I ran across this cookbook at McKay, a local haunt for bibliophiles, college students, and interesting people in general.  But, I digress - this is one of my favorite recipes I've tried out of that book so far.  If you're looking to try it, too, keep in mind, you'll need to prep the strawberries the night before you bake.

Fresh Strawberry Bread 
Yields 1 loaf

1 cup strawberry slices
2 tablespoons sugar
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup canola or vegetable oil
1 teaspoon vanilla extract
2 eggs, beaten

  Firstly, we're going to prep the strawberries.  Put the strawberry slices in a bowl and sprinkle with the 2 TBS of sugar.  Cover and put in the refrigerator overnight (or 8 hours).  This will create a nice syrup with the berries.

  After the strawberries have given up their sweet syrup, preheat the oven to 350°F.

  Blend together the flour, 1 cup sugar, baking soda, and salt in a large mixing bowl.

  In a medium mixing bowl, combine the oil, vanilla, eggs, strawberry slices and its syrup. Dump the strawberry mixture into the flour mixture, and mix just until blended.

  Pour the batter into a greased loaf pan (9 inches x 5 inches) and bake for approximately 50 minutes.

Notes:  Chef Walter suggests variations of adding 1 1/2 cup chopped pecans or a bit of cinnamon to the batter, if you like.  This bread is decadent served with a schmear of cream cheese.

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