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Strawberry Almond Bread

Strawberry Almond Bread
A classic white sandwich bread with a slight strawberry flavor and almonds studded throughout.
Yield 1 (9×5-inch) loaf
0

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Ingredients

  • 3 cups bread flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons table salt
  • 5 tablespoons water
  • 2 tablespoons vegetable oil
  • 1/4 cup sour cream
  • 1 cup sliced fresh strawberries
  • 1/3 cup slivered almonds

Instructions

  • In stand mixer bowl, add 1 cup flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat water, oil, sour cream, and strawberries to 120-130°F. Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Beat on medium speed for 4 minutes.
  • Switch to dough hook attachment. Gradually stir in almonds enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Prepare pan: Grease one 9×5-inch bread pan; set aside.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14×7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in prepared pan. Cover; let rise until indentation remains after touching. Bake in preheated 375°F oven 30 to 40 minutes. Remove from pan; cool.
  • Preheat oven to 375°F.
  • Bake for 30 to 40 minutes. Remove from pan; cool on wire rack.

Notes

If more strawberry flavor is desired, substitute strawberry-flavored drink mix for the sugar called for in the recipe.
Photo by Girl Versus Dough.

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