This recipe for fast-rotating fruit bread comes from Dutch reader Debbie Cascio-van Hees. It requires fresh strawberries, but you can substitute thawed frozen berries. Softened cream cheese is a delicious spread. Source: July/August 2004 Everyday Food 1 hour 10 minutes 10 minutes 8 Total time Preparation Yield Ingredients 5 tablespoons plus 1 teaspoon unsalted butter, softened, plus more for pan 1 pint strawberries, rinsed, hulled, quartered, and mashed with a fork 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon baking powder 1/4 teaspoon salt 1 cup sugar 2 large eggs Directions 1. Preheat oven to 350 degrees. Butter an 8×4-inch loaf pan. In a small skillet, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside. 2. In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside. In a large mixing bowl, beat butter, sugar, and eggs with an electric mixer until light and fluffy. Alternately add flour mixture and 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries. 3. Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, about 1 hour (if top is too dark, tent with foil after 45 minutes). Cool in pan 10 minutes. Run a knife around edge; invert onto a rack. Reinvert; cool completely.
27.04.2023 @ 03:25
This recipe for fast-rotating fruit bread comes from Dutch reader Debbie Cascio-van Hees. It requires fresh strawberries, but you can substitute thawed frozen berries. Softened cream cheese is a delicious spread. Source: July/August 2004 Everyday Food 1 hour 10 minutes 10 minutes 8 Total time Preparation Yield Ingredients 5 tablespoons plus 1 teaspoon unsalted butter, softened, plus more for pan 1 pint strawberries, rinsed, hulled, quartered, and mashed with a fork 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon baking powder 1/4 teaspoon salt 1 cup sugar 2 large eggs Directions 1. Preheat oven to 350 degrees. Butter an 8×4-inch loaf pan. In a small skillet, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside. 2. In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside. In a large mixing bowl, beat butter, sugar, and eggs with an electric mixer until light and fluffy. Alternately add flour mixture and 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries. 3. Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, about 1 hour (if top is too dark, tent with foil after 45 minutes). Cool in pan 10 minutes. Run a knife around edge; invert onto a rack. Reinvert; cool completely.