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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