My mother Chloe used self-rising flour but I never did. Lately I have been experimenting with her recipes and some of my own and now I am a believer, especially if quick is in the cards.
Chloe’s Strawberry Bread from Big Mill B&B
Recipe Provided by:Big Mill Bed & Breakfast
Course(s):Bread, Muffins, Coffee Cakes
Servings:2 Small loaves
Cook Time:30-35 Minutes
|• 1 large||egg|
|• 1/4 cup||corn or vegetable oil|
|• 3/4 cups||sugar|
|• 1/2 cup||chopped & mashed strawberries (about 1/2 pound of berries)|
|• 1 cup||self-rising flour (see note for all-purpose flour*)|
|• 1/2 cup||shredded coconut|
|• 1/4 tsp||ground cinnamon|
|• 1/4 tsp||salt|
Preheat oven to 350 degrees. Grease two mini bread pans using cooking spray with flour like Baker's Secret.
Wash and hull the berries. Chop and mash berries. Measure out ½ cup.
Whisk egg in large mixing bowl. Add oil, sugar, and mashed strawberries. In another mixing bowl stir together the flour, coconut, cinnamon and salt. Add the dry mixture to the strawberry mixture and stir.
Pour into loaf pans, filling about 3/4 full. Bake for 30-35 minutes until lightly browned or until a straw inserted into the center comes out clean. Moist breads like this Strawberry Bread are difficult to know when they are done. The straw or small knife inserted into the bread is the best way to know. You can’t just go by the time.
Cool on wire racks for five minutes. Remove bread from pans and continue to cool until ready to slice. To store, wrap in clear wrap. This bread will keep fresh for several days. The recipe can be doubled.