Strawberry Almond Yeast Bread Recipes

STRAWBERRY YEAST BREAD

Steps:

• Put sliced strawberries in a bowl, and pour sugar over them. Leave to sit about 10 minutes.
• Dissolve the yeast in the warm water.
• In a bowl, combine 3 cups of the flour, salt, baking soda, vanilla, cream, and strawberries, and yeast mixture. Knead to make a soft dough, adding more flour if needed.
• Place in a greased bowl, and let rise until doubled, about 1 1/2 hours.
• Punch down and put in a greased loaf pan, and allow to rise again for 1 hour.
• bake at 350F for about 45 minutes, or until the top is browned.
• Cooking time includes rising.

STRAWBERRY BREAD

Steps:

• In a large bowl, combine flour, baking soda, sugar, cinnamon and salt. Add egg, egg whites and oil; stir just until moistened. Fold in strawberries and nuts. Spoon into two greased 8x4-in. loaf pans. , Bake at 350° for 70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack.

STRAWBERRY ALMOND BREAD

Steps:

• Preheat oven to 350 F and grease a 9 x 5" large loaf pan.
• Cream together sugar and butter.
• Beat in egg yolks and almond extract.
• In a separate bowl, combine flour, baking soda, baking powder, and salt.
• Beat in the flour mixture alternately with the strawberries to the butter mixture, and mix well.
• In a separate small bowl, beat egg whites.
• Fold the beaten egg whites and almonds into the bread mixture.
• Pour into greased loaf pan and bake for 45-50 minutes, or until the bread tests done to the poke test.

STRAWBERRY ALMOND YEAST BREAD

Steps:

• NOTE: If more strawberry flavor is desired, substitute strawberry-flavored drink mix for the sugar called for in the recipe.
• In the bowl of a stand mixer, combine 1 cup bread flour, sugar, yeast and salt. Set aside.
• In a small saucepan over medium heat, stir together strawberries, sour cream, water and oil until warm (about 120 degrees F).
• Add warm strawberry mixture to flour mixture; beat with paddle attachment on medium speed 4 minutes. Scrape down sides of bowl and switch to dough hook.
• Gradually stir in remaining flour and slivered almonds on low speed, then increase to medium speed and knead 5 to 7 minutes, or until dough is smooth and elastic.
• Shape dough into a ball and place in a lightly greased bowl; turn to coat. Cover bowl with plastic wrap or a tea towel and let dough rise in a warm place until doubled, about 1 hour (or more).
• Punch down risen dough and transfer to a surface sprayed with cooking spray. Pat or roll dough out into a 14-by-7-inch rectangle.
• Roll up tightly from the short end into a loaf; pinch ends to seal. Place loaf in a lightly greased 9-by-5-inch loaf pan. Cover pan with plastic wrap or a tea towel and let rise in a warm place until doubled, about 1 to 1 1/2 hours, or more depending upon the warmth of your kitchen.
• Meanwhile, heat oven to 375 degrees F. When dough is risen, bake until golden brown and baked through, about 30 to 40 minutes.
• Remove from pan and cool completely on a cooling rack before slicing.