Monday, October 12, 2015
Anyway, I've wanted to share this recipe for strawberry bread with you,but the last time I made it, it disappeared before I could photograph it. I don't mean that I waited a couple of days; I mean that I baked, went to take a shower and do some chores, and came back downstairs to find an empty cake plate with a few crumbs on it. Guess it was a hit!
Anyway, the next batch has survived long enough for me to photograph. This is a great way to use some of your strawberries frozen from this summer; it's quick and easy to make and, obviously, pretty tasty!
1/4 cup vegetable oil
1/2 cup milk
1/2 t. salt
2 t. baking powder
1/2 cup sugar
1 3/4 cup flower
1 cup strawberries (frozen, thawed, and drained)
Preheat oven to 375.
Mix ingredients in order listed, blending wet ingredients first and then adding dry. Toss in strawberries and fold in lightly.
Place in greased bread pan. Bake for 50 minutes or until toothpick comes out clean. Cool and remove from pan.
Fast: I mixed a batch of this while I was on the phone last night, then baked while I was crocheting.
Cheap: Right now, inexpensive is the name here at Casa FC&G. We have these ingredients on hand, and most are organic or from sustainable sources.
Good: It appears that Mr. FC&G really likes it. The piece that I had was pretty good too. :-)
Posted by Jennifer Lorenzetti at 3:27 PM