Almond And Strawberry Bread Recipes

DELICIOUS STRAWBERRY ALMOND COFFEE CAKE - A GUILT FREE INDULGENCE!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
• Mix strawberries and 3 tablespoons brown sugar together in a bowl.
• Mix flour, 1/3 cup brown sugar, baking powder, baking soda, and salt in a separate large bowl. Whisk yogurt, melted butter, vanilla extract, and egg in a third bowl. Stir yogurt mixture, alternating with milk, into flour mixture until just moistened. Spoon 2/3 of the batter into the prepared pan; spread strawberry mixture evenly over batter. Top with remaining batter. Sprinkle almonds over batter.
• Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let cool in pan atop a wire rack for 10 minutes. Run a knife around the edge of the pan before transferring cake to a serving platter.

ALMOND AND STRAWBERRY BREAD

Steps:

• Preheat oven to 350 degrees F.
• Grease a 7-1/2 x 3-1/2 inch loaf pan (actually, any size works; adjust baking time accordingly).
• In a small bowl combine flour, baking soda and salt.
• In a large bowl, cream together sugar and butter; add egg and almond extract and beat until fluffy.
• Add flour and yogurt alternately to creamed mixture.
• Fold in almonds, then strawberries.
• Turn batter into prepared pan and bake 45 to 50 minutes at 350 degrees F or until toothpick or knife inserted all the way to bottom comes out clean.
• While bread is baking, combine the glaze ingredients.
• Let bread cool in pan.
• While bread is still warm, drizzle with almond glaze.

STRAWBERRY ALMOND YEAST BREAD

Steps:

• NOTE: If more strawberry flavor is desired, substitute strawberry-flavored drink mix for the sugar called for in the recipe.
• In the bowl of a stand mixer, combine 1 cup bread flour, sugar, yeast and salt. Set aside.
• In a small saucepan over medium heat, stir together strawberries, sour cream, water and oil until warm (about 120 degrees F).
• Add warm strawberry mixture to flour mixture; beat with paddle attachment on medium speed 4 minutes. Scrape down sides of bowl and switch to dough hook.
• Gradually stir in remaining flour and slivered almonds on low speed, then increase to medium speed and knead 5 to 7 minutes, or until dough is smooth and elastic.
• Shape dough into a ball and place in a lightly greased bowl; turn to coat. Cover bowl with plastic wrap or a tea towel and let dough rise in a warm place until doubled, about 1 hour (or more).
• Punch down risen dough and transfer to a surface sprayed with cooking spray. Pat or roll dough out into a 14-by-7-inch rectangle.
• Roll up tightly from the short end into a loaf; pinch ends to seal. Place loaf in a lightly greased 9-by-5-inch loaf pan. Cover pan with plastic wrap or a tea towel and let rise in a warm place until doubled, about 1 to 1 1/2 hours, or more depending upon the warmth of your kitchen.
• Meanwhile, heat oven to 375 degrees F. When dough is risen, bake until golden brown and baked through, about 30 to 40 minutes.
• Remove from pan and cool completely on a cooling rack before slicing.

STRAWBERRY ALMOND BREAD

Steps:

• Preheat oven to 350 F and grease a 9 x 5" large loaf pan.
• Cream together sugar and butter.
• Beat in egg yolks and almond extract.
• In a separate bowl, combine flour, baking soda, baking powder, and salt.
• Beat in the flour mixture alternately with the strawberries to the butter mixture, and mix well.
• In a separate small bowl, beat egg whites.
• Fold the beaten egg whites and almonds into the bread mixture.
• Pour into greased loaf pan and bake for 45-50 minutes, or until the bread tests done to the poke test.