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Strawberry Shortcake Bread Recipe

Yields1 Serving

INGREDIENTS:
 1/4 warm water + ¼ cup of warm heavy whipping cream (110 degrees F./ 43 degrees C.) An easy way to reach these temperatures is to microwave the combination in a microwave safe measuring cup for 35 seconds.
 1 tablespoon of sugar
 2 ½ teaspoons of bread machine yeast or active dry yeast
 3 cups of bread machine flour or all-purpose flour
 1/8 teaspoon of baking powder
 1 teaspoon of vanilla extract
 1 teaspoon of salt
 1 pound (16 ounces) of fresh or frozen and thawed strawberries plus a 1/4 cup of sugar for glazing the strawberries
DIRECTIONS:
1

Add the water and milk to the bread pan with the sugar and the yeast and let rest for 15 minutes to proof the yeast.

2

While the yeast is proofing, slice the strawberries and coat with the 1/4 cup of sugar. Toss to coat all of the strawberries.

3

Add the remaining ingredients to the bread pan but reserve the strawberries. If you have a fruit and nut hopper, add the glazed strawberries to the hopper.

4

Select the basic white bread setting for a 1.5-pound loaf and a medium crust.

5

If you don’t have a fruit and nut hopper, listen for the beep towards the end of kneading cycle and add the strawberries.

6

When done, remove from the bread pan and let rest on a wire rack for 10 minutes. Slice and serve.