Monday, March 15, 2010
Strawberry Quick Bread
Doubtless God could have made a better berry, but doubtless God never did.
The strawberry is a member of the rose family. Fraises des bois, from the wilds of France, are among the best strawberries in the world, also known as the "queen of strawberries". Most common and hardy are the cross-bred strawberries of Virginia and Chile. Quick breads require no kneading or rising time which is why they are made in such a short period of time... and so aptly named. The leavener in these breads, rather than yeast, is baking soda or baking powder which begin to rise immediately when combined with moisture. Eggs can also be used to leaven quick breads, such as biscuits, muffins and popovers.With the recent batch of warm spring afternoons, I thought I'd pick up some fresh produce. The strawberries' aroma was incredibly fresh and inviting. My whole kitchen began to smell of fresh strawberries within minutes of baking.
2 Eggs, beaten
1/2 C. Sugar
1/3 C. Vegetable Oil
1 tsp. Vanilla
1 C. Flour, All Purpose
1 tsp. Cinnamon
1/2 tsp. Baking Soda
1/4 tsp. Salt, Iodized
Preheat the oven to 350°F.
Beat the eggs and then add the sugar, oil, and vanilla.
In a separate bowl, sift the flour, cinnamon, baking soda, and salt together. Combine the two batches of ingredients.
The strawberries can be either diced or mashed with a fork. I recommend tossing them in a little flour before folding them into the quick bread mixture. The flour will keep the strawberries from adding too much liquid to the "dough" and sinking to the bottom.
After the strawberries have been folded into the mixture, pour the mixture into a greased loaf pan.
Bake for 1 hour.