Strawberry Blueberry Bread - Recipe

STRAWBERRY BLUEBERRY BREAD


Adapted from Joy of baking Recipe













INGREDIENTS:

= 1/2 cup (113 grams) unsalted butter, room temperature

= 3/4 cup (150 grams) granulated white sugar

= 3 large eggs

= 1 teaspoon pure vanilla extract

= 2 cups (260 grams) all-purpose flour

= 1/2 teaspoon baking powder

= 1/2 teaspoon baking soda

= 1/4 teaspoon salt

= 1 teaspoon ground cinnamon

= 1/2 cup (120 ml) sour cream or plain yogurt

= 1/2 cup (120 ml) toasted walnuts, almonds, hazelnuts, or pecans, coarsely chopped

= 285 g strawberries diced + 75 g blueberries OR

                    1 1/2 cups (360 ml) fresh strawberries, diced

METHOD:


= Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. 


= Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). 




= Place the hazelnuts (or whatever nuts you choose to use) on a baking sheet and bake for about 8 minutes or until brown and fragrant. Remove from oven and let cool completely before removing the skin and chopping coarsely. To remove the skin on the hazelnuts, just grab a bunch in your hands and rub between your palms.


= To cut hazelnuts since they are round and may roll, to remove this hazard you can put them in a ziplock bag without closing, then using a rolling pin or something similar to break them down. Then when suitable, remove from bags and lay on chopping board and in a rocking motion, chop them coarsely with a knife.


= In a bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. 


= Measure and rinse strawberries and blueberries and place on tray or plate lined with paper towel to remove excess water. Or wipe with paper towel and cut strawberries into small dices. To cut the strawberries, remove stem, stand up right and split in half vertically. Take each half and lay the cut flesh side facing down on chopping board, slice vertically and horizontally across to create dices. Set aside in bowl with blueberries.



= In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). 


= Add the sugar and continue to beat until light and fluffy (about 2-3 minutes). 


= Add the eggs with the vanilla extract added inside, one at a time, beating well after each addition. 


= Take some flour mixture from before, and toss about 1/2 cup full into the bowl of berries previously prepared, toss to coat evenly. This will aid the fruits to set faster in the batter whilst baking, and prevent them from sink to the bottom.


= Scrape down the sides of the bowl as needed. With the rubber spatula, fold in the flour mixture (in three additions) and plain yoghurt/sour cream (in two additions) alternately, starting and ending with the flour. To fold do definite but gentle movements by scooping in a horizontally opposite 'c' shape from center outwards, then back inwards and repeat. Remember to scoop up the bottom sides of the batter as flour sometimes sits at the bottom and are not mixed properly. Mix just until combined for each segment. Alternatively you could do this on a mixer on low speed.

= Gently fold in the diced strawberries and chopped nuts. 

= Scrape the batter into the prepared pan and bake for about 60-70 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. *NOTE: Baking time usually depends on your oven strength. My oven is stronger so it took only just about 50 minutes. Always do a skewer test or touch with your hand around half or just pass half the total baking time. You want the skewer to be just slightly moist when you first put it in, so that you know it is almost done, and not over baked. For example, if you bake for 60 minutes then test, and it came out clean, it means it is baked. However, do you know how long it has been baked for? It could have set around 20 minutes ago, and you would end up with a dry and tougher batter, or maybe burnt.
So be careful. As a general rule, check after half time. I check at 35 min, then 40, then at 45 and 50.

 


= Place on a wire rack to cool for ten minutes. The tin will still be HOT! Use a knife and run it around the sides to make sure it does not stick. Then using oven mittens or clothes to tilt the loaf tin and release the loaf into your hands, and place them on the wire rack. It can be quite moist so handle with care. Serve warm or at room temperature. This bread can be frozen. Then grilled or put in the oven to heat up and slathered with butter.

 

*For easy consuming, slice up the loaf into thick slices, and wrap each one in glad wrap. This will ensure they stay moist, and once you need to place them for storage in the fridge or freezer, it will be easier to grab one at a time as you need them.




Makes 1 loaf.