Fresh Strawberry Bread

  • Serves: Makes one 7- or 8- inch pan
  • Views: 6619
  • Comments: 3

Food styling and photos by Orange Piggy, Premium Member © Sarah Phillips 

Food styling and photos by Orange Piggy, Premium Member © Sarah Phillips
This pull-apart bread is made with fresh strawberries and topped with almond slices.

200g bread flour
3 teaspoons milk powder
4g instant active dry yeast
20 g sugar
1/2 teaspoon salt
140 g fresh strawberries, pureed in food processor or blender
20 g butter, soften

1 large egg, lightly beaten

1/2 cup almond slices

40 g powdered sugar
1 to 2 teaspoons water

1. In a bowl of stand mixer, fitted with a dough hook attachment, combine flour, milk powder, yeast, sugar, salt. With the mixer running on low, add the strawberry puree and mix until well combine then add the butter.
Knead at low speed for 3 minutes.

2. Increase to medium speed and continue to knead for 6 minutes, The dough should not stick to the bowl. If it does, add more flour, 1 tablespoons at a time and knead until the dough does not stick to the bowl.

3. Transfer the dough to a greased bowl, cover tightly with a plastic wrap and let rest for 40-50 minutes or until double in size.

4. Turn the dough on a lightly floured surface and deflate the dough. Divide the dough into 7 equal portions. Cover with a damp towel and let rest for 10 minutes.

5. Shape each dough into a neat ball and put the dough in the lightly greased pan (or line with a parchment paper, not waxed paper).
Cover the pan with plastic wrap and let rise for 40-50 minutes or until double in size.

6. While the bread rises, posititon and oven shelf in the middle of the oven and preheat the oven to 350 degrees F.
Let the oven preheat a good 30 minutes before baking the bread.

7. Brush the surface with beaten egg and sprinkle with almond slices. Press lightly so the almonds stick to the dough.

7. Bake for 25-30 minutes or until golden brown. Unmold and cool on a wire rack. Cool completely.

8. To make icing, combine the powdered sugar and water.
Drizzle the cooled bread with the icing mixture with a spoon.

Keep at room temperature for 1 day. Refrigerate any leftover for up to 3-4 days.
Freeze for a month or more.


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