| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads, Hand made |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Strawberries; frozen; |
|
|
Whole,thawed, unsweetened, (reserve juice) |
| 1 3/4 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
c |
Butter |
| 1 |
c |
Sugar |
| 2 |
lg |
Eggs |
| 1/4 |
c |
Strawberries; Liquid From Reserve |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
Preheat oven to 350F. Puree' strawberries using blender, food processor or
strainer. You should have about a cup of puree. Mix flour, baking soda,
baking powder, salt and cinnamon in large bowl. Cream butter. Using medium
bowl, add sugar, then eggs until well combined. Alternately, add dry
ingredients, strawberry juice and lemon juice to butter mixture, beginning
and ending with dry ingredients. Stir in strawberry puree. Pour batter into
standard size loaf pan or two smaller loaf pans that have been well
greased. Bake until a toothpick inserted comes out clean, about 1 hour for
full-sized loaf or 50 minutes for smaller loaves. Cool 10 minutes in pan:
turn out on wire rack to finish cooling. Wrap and store 24 hours before
slicing (it tends to fall about if sliced before that). This is really good
with whipped cream on top.
Yield: 1 reg loaf or 2 mini loaves
>From: Scott & Shala Lamothe <lamothe@erols.com>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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