SWIRLED STRAWBERRY BREAD
Make and share this Swirled Strawberry Bread recipe from Food.com.
Provided by Theresa Thunderbird
Categories Quick Breads
Time 1h25m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Make swirl first.
- Mix all ingredients together until smooth.
- Set aside.
- Grease and flour one 9x5 loaf pan.
- Preheat oven to 350 degrees F.
- Make bread.
- Combine dry ingredients.
- Combine strawberries, margarine, egg, and water.
- Mix strawberry mixture into dry ingredients just till moistened.
- Pour all but 2 cups into prepared loaf pan.
- Pour cream cheese swirl mixture over strawberry batter,.
- top with reserved strawberry batter.
- Cut through batter with a knife to create swirl.
- Bake 1 hour and 10 minutes.
- Cool on wire rack for 10 minutes, remove from pan, cool completely before cutting.
- Store tightly wrapped in plastic in refrigerator.
- Keeps several months if wrapped well and frozen.
STRAWBERRY BANANA BREAD
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-by-4-inch loaf pan with butter and line the bottom and 2 sides with parchment paper.
- In a medium bowl, combine the flour, baking powder, baking soda and salt. In a large bowl, cream together the granulated sugar and eggs. Stir in the mashed bananas, oil and vanilla. Stir in the flour mixture a third at a time and mix until just combined. Remove 1 cup batter to a separate bowl and stir in the strawberry preserves and half of the freeze-dried strawberries.
- Pour the plain batter into the prepared pan, alternating occasionally with a spoonful of the strawberry batter. Use a skewer to swirl the batters. Bake until a clean skewer inserted in the center comes out mostly clean (some moist crumbs should stick to it), about 1 hour 15 minutes. Let cool completely, then remove the bread from the pan.
- Mix together the confectioners' sugar, lemon juice and remaining freeze-dried strawberries in a small bowl. Drizzle the mixture over top of the banana bread before serving.
STRAWBERRY SWIRL BREAD
This is a recipe I found while searching for some swirl bread recipes. It is fun, pretty, and yummy. I hope you enjoy.
Provided by Maemae884
Categories Breads
Time 1h20m
Yield 6-10 serving(s)
Number Of Ingredients 13
Steps:
- Make swirl first.
- Mix all ingredients together until smooth. Set aside.
- Grease and flour one 9x5 loaf pan.
- Preheat oven to 350 degrees F.
- Make bread.
- Combine dry ingredients.
- Combine strawberries, margarine, egg, and water.
- Mix strawberry mixture into dry ingredients just till moistened.
- Pour all but 2 cups into prepared loaf pan.
- Pour cream cheese swirl mixture over strawberry batter: top with reserved strawberry batter.
- Cut through batter with a knife to create swirl.
- Bake 1 hour and 10 minutes. Cool on wire rack for 10 minutes, remove from pan, cool completely before cutting.
- Store tightly wrapped in plastic in refrigerator. Keeps several months if wrapped well and frozen.
NEAPOLITAN SWIRL BREAD
Indulgent buttery brioche gets a Neapolitan treatment. We divided the dough into three portions and kneaded in the flavors of strawberry, vanilla and chocolate, then stacked and rolled the portions to create a mesmerizing swirl with a trio of flavors in every bite. Enjoy it as is or with a slather of strawberry jam, or use it to make a delightfully different bread pudding.
Provided by Food Network Kitchen
Time 13h15m
Yield one 9-by-5-inch loaf
Number Of Ingredients 11
Steps:
- Place the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook and mix on low speed to combine. Add the milk and 3 of the eggs and mix on low speed until well combined. Increase the speed to medium high and mix until the dough starts to pull away from the sides of the bowl, about 5 minutes.
- Reduce the speed to medium and start adding the butter a little at a time, waiting until completely incorporated before adding more and beating for 7 to 10 minutes total. Increase the mixer to medium high and continue to mix until the dough is glossy and slightly tacky but not sticky, 7 to 10 minutes more.
- Meanwhile, bring 1/4 cup water to a boil. Put the dried strawberries in a spice grinder or mini chopper and pulse until finely ground (you should have a scant 1/2 cup). Add the strawberry powder and 7 teaspoons of boiling water to a small bowl and stir until combined into a paste (the texture should be like thick, sticky peanut butter).
- Add the cocoa powder and 5 teaspoons of boiling water to another small bowl and stir until combined.
- Divide the dough into 3 pieces. Add one portion of the dough back to the bowl of the stand mixer along with the vanilla bean paste. Knead with the dough hook on medium speed until combined and the dough is still tacky but not sticky, 3 to 5 minutes. Transfer to a small bowl.
- Add another portion of the dough to the mixer bowl along with the strawberry paste and a few drops of the food coloring. Knead on medium speed, adding more food coloring as needed to get the desired shade, until combined and the dough is still tacky but not sticky, about 7 minutes. Transfer to a separate small bowl. Wipe the mixer bowl and dough hook clean.
- Add the last portion of dough to the mixer bowl along with the chocolate paste. Knead on medium speed until combined and the dough is still tacky but not sticky, about 6 minutes. Transfer to a third small bowl.
- Cover each bowl of dough with plastic wrap and allow the dough to rest in the refrigerator for at least 8 hours and up to 12 hours.
- To assemble, individually roll out the 3 pieces of chilled dough on separate sheets of parchment, dusting with flour as needed, into three 9-by-5-inch rectangles. Stack the pieces on top of each other with the chocolate dough on the bottom, vanilla in the middle and strawberry on the top.
- Roll out the stack of dough into a 17-by-8-inch rectangle, flipping the stack over now and then to keep the layers even and making sure to square off the ends (this will ensure that all the layers stick and bake together). With the chocolate layer on the bottom and starting from a shorter end, start rolling the dough into a tight spiral, like a jelly roll cake.
- Generously butter a 9-by-5-inch nonstick loaf pan and place the rolled dough inside, seam-side down. Generously butter a piece of plastic wrap large enough to cover the pan and place it butter-side down loosely over the pan. Let the dough rise in a warm place until it reaches 1 inch above the rim of the pan, about 3 hours.
- Position an oven rack in the middle of the oven and preheat to 350 degrees F.
- Beat the remaining 1 egg with 1 tablespoon water in a small bowl. Brush the top of the loaf with the egg wash. Bake, rotating the pan halfway through, until the loaf is golden brown and an instant-read thermometer inserted in the middle reaches 190 degrees F, 35 to 40 minutes.
- Transfer to a wire rack and let cool 5 minutes, then run a knife around the sides of the loaf to loosen and turn the loaf out of the pan. Let cool completely top-side up on the rack.
STRAWBERRY BREAD
The recipe for this fruit-swirled quick bread comes from Debbie Cascio-van Hees, a reader from the Netherlands. It calls for fresh strawberries, but you can substitute thawed frozen berries. Softened cream cheese is a delicious spread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter an 8-by-4-inch loaf pan. In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside.
- In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside. With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy. Add flour mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries.
- Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark). Cool in pan 10 minutes. Run a knife around edges; invert onto a rack. Reinvert; cool completely.
COUNTRY SWIRL BREAD
After a basic white bread is mastered, this recipe is a great next step in the art of bread baking. Here you'll use the Quick Mixing Method, where the dry yeast and the dry ingredients are mixed together before the warm liquid is added. This time-saver will help in the assembly of this more complex recipe.
Provided by Taste of Home
Time 1h20m
Yield 1 loaf.
Number Of Ingredients 19
Steps:
- DARK DOUGH: In a bowl, mix the sugar, salt, yeast and 1 cup all-purpose flour. Heat water, molasses, coffee and butter to 120°-130°; add to flour mixture. Beat with an electric mixer at medium. Add 3/4 cup rye flour and beat 2 minutes. Stir in 1/2 cup all-purpose flour and remaining rye flour. Knead for 6-8 minutes, working in the remaining all-purpose flour. Place dough in a greased bowl. Cover and let rise until doubled, about 2 hours., LIGHT DOUGH: In a bowl, combine salt, yeast, 1 cup whole wheat flour and 1/2 cup all-purpose flour. Set aside. Heat water, honey and butter to 120°-130°; add to flour mixture. Beat 2 minutes at medium, adding remaining whole wheat flour. Mix well. Stir in 1 cup all-purpose flour and oats. Knead, working in remaining flour if necessary. Place dough in a greased bowl and let rise until doubled, about 1 hour., Punch doughs down; let rest 15 minutes. Roll Light dough into a 16-in. x 9-in. rectangle. Roll Dark dough into a 16x8-in. rectangle and place on top of Light dough. Roll jell-roll style, beginning with long side. Pinch to seal. Place seam side down on greased baking sheet. Cover; let rise till doubled, 45-60 minutes. Bake 40 minutes at 350°. Cool on wire rack.
Nutrition Facts :
STRAWBERRY-SWIRL BUNDT CAKE
This rosy riff on a strawberry shortcake is sure to become a new Bundt cake classic. Egg whites and cake flour create a stark white batter (and super tender crumb) that is a perfect canvas for tinting. For the pink part, flavor a third of the batter with ground freeze-dried strawberries. Alternate pouring in the two batters; then swoosh a knife through a few times to swirl. To serve, fill the center of the cake with whipped cream and macerated berries and prepare to impress.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 4h50m
Yield Serves 12 to 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F, with a rack in center. Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. Whisk together egg whites, milk, and vanilla. Beat butter with 1 3/4 teaspoons salt, baking powder, and 1 3/4 cups granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
- Beat in flour in three additions, alternating with egg-white mixture, and beginning and ending with flour. (You should have about 7 cups batter.) Separate 2 cups batter and stir in freeze-dried strawberries.
- Transfer 1/4 cup strawberry batter to a small bowl; stir in pink gel paste until combined. Stir mixture back into remaining strawberry batter a little at a time, until you achieve desired color.
- Spoon 2 1/2 cups vanilla batter into bottom of pan. Top with all of strawberry batter, then remaining vanilla. Run a butter knife through batter four times to swirl, then use to fold and swoop in a couple of places to further marble.
- Place pan in oven; reduce temperature to 325°F. Bake until top of cake springs back when lightly touched, 1 hour to 1 hour and 5 minutes. Let cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool completely.
- Stir together strawberries, remaining 3 tablespoons granulated sugar, and a pinch of salt; let stand until sugar dissolves, about 15 minutes. Meanwhile, beat cream with confectioners' sugar on high speed to soft peaks. Dust cake with more confectioners' sugar and serve with whipped cream and macerated berries.
More about "strawberry swirl bread recipes"
STRAWBERRY SWIRL BREAD - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
Estimated Reading Time 2 mins
370 STRAWBERRY SWIRL BREAD IDEAS | SWIRLED BREAD, DESSERT ...
From pinterest.com
375 pins2.6K followers
STRAWBERRY SWIRL CHEESECAKE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
STRAWBERRY SWIRL POUND CAKE - TRADITIONAL HOME BAKING
From traditionalhomebaking.com
STRAWBERRY BREAD RECIPE - TASTE OF SOUTHERN
From tasteofsouthern.com
LEMON STRAWBERRY SWIRL BREAD - WHATS COOKING LOVE
From whatscookinglove.com
CHOCOLATE STRAWBERRY SWIRL BREAD | WHAT SMELLS SO GOOD?
From yummysmells.ca
STRAWBERRY SWIRL BREAD | DESSERT NOW DINNER LATER
From dessertnowdinnerlater.com
PEPPERIDGE FARM STRAWBERRY SWIRL BREAD IS BACK FOR A ...
From wideopeneats.com
LEMON POPPY SEED STRAWBERRY SWIRL BREAD- CARE PACKAGE IDEA
From theidearoom.net
CREAM CHEESE STUFFED STRAWBERRY BREAD - SIMPLY STACIE
From simplystacie.net
STRAWBERRY SWIRL VANILLA BUNDT CAKE - NORDIC WARE
From nordicware.com
STRAWBERRY SWIRL | THOMAS' BREADS
From thomasbreads.com
RECIPE: STRAWBERRY SWIRL BREAD (CREAM CHEESE SWIRL ...
From recipelink.com
STRAWBERRY JAM QUICK BREAD - FOOD FOR YOU & THE FAMILY
From ourtableforseven.com
STRAWBERRY SWIRL BREAD IS BACK ON SHELVES FOR SPRING AND ...
From yahoo.com
MOIST STRAWBERRY SWIRL BREAD RECIPE - THE SEMISWEET SISTERS
From thesemisweetsisters.com
PEPPERIDGE FARM STRAWBERRY SWIRL BREAD - ALL INFORMATION ...
From therecipes.info
STRAWBERRY STREUSEL BREAD - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
STRAWBERRY CREAM CHEESE BREAD - ROTI N RICE
From rotinrice.com
STRAWBERRY SWIRL BREAD - SOUTHERN CAST IRON
From southerncastiron.com
STRAWBERRY CREAM CHEESE SWIRL BREAD RECIPE | CDKITCHEN.COM
From cdkitchen.com
STRAWBERRY CINNAMON SWIRL BREAD - THE RECIPE CRITIC
From therecipecritic.com
STRAWBERRY JAM QUICK BREAD - A JOYFULLY MAD KITCHEN
From joyfullymad.com
STRAWBERRY BREAD - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
STRAWBERRY SWIRL BREAD FROM COOK KAFEMARU - RECIPE ON ...
From niftyrecipe.com
STRAWBERRY JAM SWIRL BREAKFAST BREAD WITH MARZIPAN RECIPE ...
From chefdehome.com
STRAWBERRY CINNAMON SWIRL QUICK BREAD - HAPPY-GO-LUCKY
From karacreates.com
STRAWBERRY SWIRL NO-KNEAD BRIOCHE - KING ARTHUR BAKING
From kingarthurbaking.com
STRAWBERRY SWIRL JAPANESE MILK BREAD - CARMY - EASY ...
From carmyy.com
FRESH AND FLUFFY STRAWBERRY BREAD RECIPE | JULIE BLANNER
From julieblanner.com
STRAWBERRY SWIRL BREAD IS BACK FOR SPRING | TASTE OF HOME
From tasteofhome.com
PEPPERIDGE FARM BRINGS BACK STRAWBERRY SWIRL BREAD FOR A ...
From allrecipes.com
10 BEST STRAWBERRY RHUBARB BREAD RECIPES - YUMMLY
From yummly.com
STRAWBERRY QUICK BREAD - MOM MAKES DINNER
From mommakesdinner.com
18 STRAWBERRY BREAD RECIPES THAT ARE FULL OF COLOR AND ...
From allrecipes.com
RECIPE: STRAWBERRY SWIRL BREAD - RECIPELINK.COM
From recipelink.com
STRAWBERRY SWIRL CAKE RECIPE | MYRECIPES
From myrecipes.com
STRAWBERRY SWIRL BREAD - PEPPERIDGE FARM
From pepperidgefarm.com
#time-to-make #course #main-ingredient #preparation #breads #fruit #berries #strawberries #4-hours-or-less
You'll also love