Tuesday, May 25, 2021

Baking with Blobby

As many of you might know, I am a big fan of baked goods. I'm just not a baker. 

In theory, it seems easy enough, but in reality, it just never is. I thought - well, this owuld be the first time since we got this house that I've tried it, and maybe an oven that actually holds a consistent temperature will make it better. 

Maybe it did. 

A friend of mind posted a recipe for Strawberry bread. I was in a mood, so, I said, "oh, why not?". All I needed was the strawberries. 

Ingredients For the Bread: 
3/4 cup granulated sugar 
1/2 cup milk 
1/2 cup oil 
1 large egg 
1 teaspoon vanilla extract or almond extract 
2 cups all-purpose flour 
2 teaspoons baking powder
1/4 teaspoon salt 
2 cups diced strawberries 
2 tablespoons all-purpose flour 

For the Glaze: 
2 cups powdered sugar 
2 tablespoons melted butter 
1/3 cup finely diced strawberries 
1/2 teaspoon vanilla extract or almond extract 
1-2 tablespoons heavy cream or milk** (optional?)

Preheat the oven to 350 degrees.

In a medium bowl, stir together the sugar, milk, oil, egg and vanilla.

 In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.

In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. 

Fold the floured strawberries gently into the batter.

Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. 

Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.

To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.
Once the bread is cool, spread the glaze on top of the bread. Slice and serve.

The last step, I think was my downfall.  

I love how the milk or cream (I used the latter) was "optional", as if the confectioners sugar was just going to dissolve on its own. I should have used milk, as it is thinner. I should have used a mixer instead of by hand. 

First off, an electric mixer would have mixed the berries better and let them bleed a little, making for a pink-ish glaze. And it would have made it thinner. 

It all tastes good, but let's be honest here, it's cake, not bread. Not really. 

Would I do it again?  ehhhhh.....maybe. It's not so great that it is a must have. It was just a good way to kill some time on a Sunday morning. 


James Dwight Williamson said...

Well you did make a product that looks edible, So there is that. Most Cooks say presentation is 9/10 ths. Wise use of time!

Concept Capital Group Reviews said...

That looks delish! Love it. Thanks for sharing the recipe.

Ur-spo said...

I admire your talent to bake. Baking still intimidates me; it seems there are so many ways it can go bad.

R's Rue said...