Food recipes
Feather-light and Gently Flavored Strawberry Bread
Feather-light and Gently Flavored Strawberry Bread Ingredients: wheat flours, bread, unenriched sugars, granulated salt, table butter, without salt leavening agents, yeast, baker's, active dry strawberries, raw Direct...
Feather-light and Gently Flavored Strawberry Bread
Ingredients:
wheat flours, bread, unenriched
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry
strawberries, raw
Directions:
Weight out all the ingredients.
Puree the strawberries in a blender, and warm up to about body temperature in the microwave.
If there isn't enough strawberry puree, add a little milk to bring it up to 140 g.
Put the dry yeast in the yeast compartment of a bread machine, and the other ingredients in the main compartment.
Leave it up to the machine until the 1st rising has completed.
After the 1st rising is done, lightly deflate the dough, divide it and round off each portion.
Place seam side down, cover with plastic wrap and a tightly wrung out moistened kitchen towel, and leave to rest for 20 minutes.
After the dough has rested, deflate it again, form into any shape you like, and put on a kitchen parchment paper lined baking tray.
It's the same method as my carrot bread.
It's time for the 2nd rising.
Use the oven's 'bread rising' setting, to let the dough rise for 25 minutes at 40C.
When the 2nd rise is completed, optionally brush the tops of the rolls with egg wash or decorate them in any way you like.
Bake in a preheated 180C oven for 13 to 15 minutes, and they're done.
If you freeze strawberry puree, marking how many grams it is, you'll be able to enjoy this bread year-round.
Here I formed the dough into table rolls, cut them in half and added some whipped cream and sliced strawberries, and dusted them with powdered sugar.
I was asked a question about how I made the heart shaped rolls.
It's pretty basic so I didn't include the steps before, but here it is.
Flatten out a portion of dough, roll it up, and seal the seams together tightly.
Fold the dough in half with the seam side on the inside, and seal tightly to form a teardrop shape.
Make a cut in the middle about 2/3rds of the way with a pastry scraper.
Form a heart shape with the cut dough, open it up and it's done.
It's very easy, but I hope that was helpful.
Ingredients:
wheat flours, bread, unenriched
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry
strawberries, raw
Directions:
Weight out all the ingredients.
Puree the strawberries in a blender, and warm up to about body temperature in the microwave.
If there isn't enough strawberry puree, add a little milk to bring it up to 140 g.
Put the dry yeast in the yeast compartment of a bread machine, and the other ingredients in the main compartment.
Leave it up to the machine until the 1st rising has completed.
After the 1st rising is done, lightly deflate the dough, divide it and round off each portion.
Place seam side down, cover with plastic wrap and a tightly wrung out moistened kitchen towel, and leave to rest for 20 minutes.
After the dough has rested, deflate it again, form into any shape you like, and put on a kitchen parchment paper lined baking tray.
It's the same method as my carrot bread.
It's time for the 2nd rising.
Use the oven's 'bread rising' setting, to let the dough rise for 25 minutes at 40C.
When the 2nd rise is completed, optionally brush the tops of the rolls with egg wash or decorate them in any way you like.
Bake in a preheated 180C oven for 13 to 15 minutes, and they're done.
If you freeze strawberry puree, marking how many grams it is, you'll be able to enjoy this bread year-round.
Here I formed the dough into table rolls, cut them in half and added some whipped cream and sliced strawberries, and dusted them with powdered sugar.
I was asked a question about how I made the heart shaped rolls.
It's pretty basic so I didn't include the steps before, but here it is.
Flatten out a portion of dough, roll it up, and seal the seams together tightly.
Fold the dough in half with the seam side on the inside, and seal tightly to form a teardrop shape.
Make a cut in the middle about 2/3rds of the way with a pastry scraper.
Form a heart shape with the cut dough, open it up and it's done.
It's very easy, but I hope that was helpful.