Strawberry Spice Loaf Food

STRAWBERRY SPICE LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
• In a large bowl, combine flour, sugar, salt, cinnamon, nutmeg and baking soda. In a separate bowl, combine oil and eggs. Add strawberries (juice and all) to oil/egg mixture. Mix thoroughly. Make a well in the center of the dry ingredients and pour in the strawberry mixture. Mix until thoroughly combined. Pour batter into prepared pans.
• Bake in preheated oven for one hour, or until a toothpick inserted into the center of a loaf comes out clean. Cool slightly before removing from pans.

SPICED FRUIT LOAF

Steps:

• Soak the dried fruits in the orange juice for about 30 mins, then sieve, reserving the juice.
• Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and soaked fruit and mix well. Make a well in the centre and pour in the warm milk, reserved orange juice, the beaten egg and the melted butter. Mix everything together to form a dough - start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it's too wet, add more flour.
• Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size - this will take about 1 hr depending on how warm the room is.
• Knock the dough back by kneading for a few secs. Dust 2 x 2lb loaf tins with flour. Halve the dough. Use a little flour to help you shape each half into a smooth oval, then pop them into the tins. Cover both loosely with a clean, damp tea towel and leave to prove in a warm place for about 20 mins. Meanwhile, heat oven to 180C/160C fan/gas 4.
• Bake for 20 mins, then cool in the tins before turning out and slicing.

HERB-INFUSED LEMON-STRAWBERRY LOAF

Steps:

• Preheat oven to 350°F. Butter an 8 1/2x4 1/2" loaf pan, then line with parchment paper, leaving a 2" overhang on 2 sides.
• Lightly crush herbs with your hands to help release oils, then transfer to a small saucepan. Add 3/4 cup butter and cook over medium heat, swirling pan often, until butter melts, about 5 minutes. Let cool to room temperature, 15-20 minutes.
• Meanwhile, stir 3/4 cup milk, 1 Tbsp. lemon zest, and 1/4 cup lemon juice in a small bowl. Whisk flour, baking powder, and salt in a medium bowl.
• Using an electric mixer on medium speed (or a stand mixer fitted with the whisk attachment), beat eggs and granulated sugar in a large bowl until light in color and doubled in size, 4-5 minutes. Discard herbs from butter, then beat butter into egg mixture until well combined. Add half of dry ingredients and beat just until combined. Beat in milk mixture, then add remaining dry ingredients and beat just until combined. Do not overmix.
• Pour half of batter into prepared pan; smooth top. Top with 3 Tbsp. jam and swirl through batter with a butter knife or chopstick. Pour remaining batter over; smooth top. Repeat swirling process with remaining 3 Tbsp. jam.
• Bake cake until a tester inserted into the center comes out with moist crumbs attached, 50-60 minutes.
• Transfer pan to a wire rack and let cool 20 minutes. Remove cake from pan using parchment overhang and let cool completely.
• Whisk powdered sugar and remaining 1 Tbsp. milk and 1 tsp. lemon zest in a small bowl until smooth. Spoon over top of cake and let drip down sides.
• Do Ahead: Cake can be baked 3 days ahead. Store in an airtight container at room temperature, or freeze up to 3 months.

STRAWBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loaf pans.
• Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter.
• Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
• Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.

LENTIL LOAF WITH STRAWBERRY SAUCE

Steps:

• Place lentils and 3 cups (750 mL) water in medium-sized saucepan. Bring to a boil, reduce heat, and simmer until lentils are tender, about 30 minutes. Drain and rinse lentils. Place 2 cups (500 mL) cooked lentils in food processor container and blend until puréed.
• Preheat oven to 350 F (180 C). In large bowl, stir together puréed lentils, remaining cooked whole lentils, almond flour, tomato paste, mushrooms, carrot, jalapeno peppers, peas, parsley, garlic, thyme, cumin, salt, and eggs.
• Spoon mixture into parchment paper-lined 9 x 5 in (23 x 13 cm) loaf pan, making sure to leave some parchment paper hanging over edges so you can easily lift the loaf out once cooked. Using spatula, spread out mixture, making sure it's well packed down. Cook for 45 minutes.
• Meanwhile, heat oil in small saucepan over medium heat. Add shallots and sauté until soft, about 3 minutes. Add sugar and continue cooking for 30 seconds. Add strawberries, balsamic vinegar, and black pepper; cook 1 minute further. Stir in basil, cover pan, and remove from heat.
• Cool loaf in pan for 5 minutes. Carefully pull loaf out by lifting sides of parchment paper and let cool for another 5 minutes on metal rack.
• Serve slices of lentil loaf with strawberry sauce.

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 STREUSEL LOAF

Steps:

• Preheat oven to 350°F Grease a 9 x 5-inch loaf pan.
• STREUSEL: Blend walnuts, sugar, cinnamon and shortening until crumbly; reserve.
• LOAF: Stir brown sugar with oil until combined. Beat in eggs, evaporated milk and vanilla untl smooth. In a separate bowl, mix flour with baking powder, cinnamon, baking soda and salt. Add the flour mixture to the milk mixture; stir until moistened. Fold in strawberries.
• Spread the loaf batter into prepared loaf pan. Sprinkle with streusel mix.
• Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 15 minutes. Remove from pan to a wire rack to cool for 1 hour. Scoop up and replace any fallen streusel. Serve warm or at room temperature.

STRAWBERRY SCONE LOAF

Steps:

• Heat oven to 375 degrees with a rack in the upper third. Line a baking sheet with parchment paper.
• Place strawberries in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes. Drain, pat dry and coarsely chop.
• Place the flour, sugar, baking powder, salt and baking soda in a large bowl and whisk to combine. Using the large holes of a box grater, grate the butter into the bowl, then toss until mixture resembles oatmeal. Alternatively, pulse all the dry ingredients together in a food processor. Cube the butter, add to the processor, and pulse until the mixture looks like oatmeal. Transfer mixture to a large bowl.
• Add strawberries and toss well.
• In a small bowl, whisk together buttermilk and egg. Add buttermilk mixture to flour mixture. Using a wooden spoon, stir until all the dry flour bits are incorporated, but the dough is still shaggy. Using your hands, knead and press the dough a few times while it's still in the bowl until the dough just holds together.
• Dump the dough out onto the prepared sheet pan. Pat the dough into a round loaf about 8 inches in diameter. Using a sharp knife, deeply score the loaf into 8 wedges (but don't cut all the way through). Brush the loaf all over with buttermilk and sprinkle generously with sugar.
• Bake until golden brown, 25 to 35 minutes. Let cool slightly. Cut or break into wedges and serve warm with butter and clotted cream.

STRAWBERRY SPICE LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
• In a large bowl, combine flour, sugar, salt, cinnamon, nutmeg and baking soda. In a separate bowl, combine oil and eggs. Add strawberries (juice and all) to oil/egg mixture. Mix thoroughly.
• Make a well in the center of the dry ingredients and pour in the strawberry mixture. Mix until thoroughly combined. Pour batter into prepared pans.
• Bake in preheated oven for one hour, or until a toothpick inserted into the center of a loaf comes out clean.
• Cool slightly before removing from pans.