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A sweet yeast bread made with strawberries
and cream.
Strawberry Shortcake
Bread
- 1 (1/4-ounce) package active dry yeast
or 2 1/2 teaspoons
1/4 cup warm water
3 cups all-purpose or bread flour
1 tablespoon wheat germ
1 tablespoon granulated sugar
1 teaspoon salt
1/8 teaspoon baking soda
1 teaspoon vanilla extract
1 (10-ounce) package frozen strawberries
1/4 cup whipping or heavy cream
1 cup sliced strawberries
- Dissolve yeast in warm water.
- In a bowl, combine flour, wheat germ,
sugar, salt, baking soda, vanilla, frozen strawberries (thawed),
and cream. Stir in the yeast mixture and knead to form a soft
dough. Add sliced strawberries. Place in a greased bowl, turning
once to coat, cover, and allow to rise until doubled; about 1
1/2 hours.
- Punch down; form in a greased loaf pan,
and allow to rise again; about 1 hour.
- Bake at 350°F (175°C) for 20 to
25 minutes, or until the top is browned.
Makes 1 loaf.
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