Here, where I live is Summer...one of the best times of the year. It's sunny, a bit warm and it's strawberries and cherries' season. I absolutely love locally grown strawberries and cherries... strawberries come from nearby farms and they are a bit smaller than the ones usually you find in the grocery stores. They are SO aromatic and with a perfect texture!
Now...if you don't eat all your local strawberries they will spoil in about half a day out of the fridge and three days (max) in the fridge. Because I love them so much usually we buy more than we can eat (we eat with our eyes as my grandfather would say)...so...what to do with all the non eaten fruit?
The wife suggests smoothies and I refuse... she makes a case but the suggestion of fresh home made bread and strawberries was just an irresistible idea... so here is my first Summer recipe. I hope you like it as much as we do. It is an amazing bread, honest.
Cooking Time: 40 Minutes Makes 1 loaf
1/2 cup (113 grams) Unsalted butter room temperature
3/4 cup (150 grams) Granulated white sugar
3 Large eggs
2 cups (260 grams) All-purpose flour
1/2 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
1 tsp Ground cinnamon
1/2 cup (120 ml) Sour cream or plain yogurt (I use yogurt)
1/2 cup (120 ml) Toasted walnuts, coarsely chopped
1 1/2 cups (360 ml) Fresh strawberries, diced in 3 or 4 pieces, dusted with flour (so they don't go to the pan's bottom)
Preheat oven to 350˚F and place the oven rack in the center of the oven.
2. Butter and flour a loaf pan (9” x 5” x 3”)
3. Place walnuts in a baking sheet and bake for 10 minutes or until slightly brown.
4. Once ready, chop coarsely the nuts and reserve
5. In a mixer (or by hand if you are old fashion and brave) beat the butter until softened and add the sugar until completely incorporated -it should be now smooth and cream color-
6. Add the tree eggs, one at the time and beat until incorporated and also beat in the vanilla extract. Reserve
7. Now we are going to mix our dry ingredients. In a separate bowl mix the flour, baking soda, baking powder , cinnamon and salt.
8. Add the flour mix into our butter mix in three additions.
9. Add the yogurt (or sour cream) until perfectly combined.
10 Fold the walnuts and at the very last minute, add the strawberries
11. Fill your pan with the mix and get rid of air bubbles by hitting the mold hard on a firm surface.
12. Bake for about 60 minutes or when the bread has risen and looks a bit golden (check if it’s done using a wood skewer, which should come out perfectly clean)
13. Remove from the oven and let it cool for 30 minutes (do not remove the bread from the pan or it will break and you will blame me for giving you wrong instructions!
14. After the half hour remove the bread from the pan and allow the bread to cool for about 2 hours.
** You can keep the bread at room temperature (covered) for about a week and also you can freeze it.