I am so excited to tell you I am taking Baking with Colette live. The finished videos will then live here on the blog with the recipe. I have wanted to do this for a long time but was afraid of messing up - not being perfect. Lately, however I have been thinking differently and realizing I could share so much more with you if I got over that.
I hope you like this new format. Please let me know.
The recipe is below and make sure to add the sour cream.
Equipment: Stand mixer with a paddle attachment, scale, teaspoons, spatula,
9”x 4” loaf pan, parchment paper
9 ounces (255g) all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon cinnamon
4 ounces (113g) butter
6 ounces (170g) granulated sugar
zest of 1/2 orange
1 teaspoon vanilla extract (vex)
2 large eggs
3 ounces (85g) sour cream
8 ounces chopped strawberries, quarter and then cut each quarter in half.
2 Tablespoons Gran Marnier, Cointreau or Triple Sec (optional) or orange juice, set aside
Cinnamon sugar for topping (1/2 cup sugar to 1 1/2 teaspoons cinnamon)
Generously grease or butter the loaf pan and line the long side of the pan with a piece of parchment paper, leaving a one inch overhang.
Toss strawberries in optional Gran Marnier, or other orange liqueurs or orange juice, set aside. Sift together flour, baking powder, salt and cinnamon. Set aside.
Cream butter, sugar, orange zest, vanilla extract on medium speed until light and fluffy - 6-8 minutes.
Add eggs, one at a time - mixing 45 seconds after each addition. Stop the mixer and add 1/2 the dry ingredients mixing on low speed, stopping immediately after the dry ingredients disappear, add the sour cream, mix until it is just incorporated and the add the remaining flour - on low speed.
Remove the bowl from the mixer.
Fold in strawberries by hand with a spatula
Place in loaf pan, evenly smooth out the top. Sprinkle generously with cinnamon sugar.
Bake at 350 degrees. Start checking at 35 minutes. I had to return mine to the oven twice. It took 50 minutes. But remember your oven might be different. The strawberry bread is done when a skewer inserted in the center comes out clean.
Let it cool in the pan, at least 10 minutes, before removing from the pan. To remove from pan - loosen sides on short ends with an offset spatula and then using the sling, left out of the pan. Make sure it is completely cool before slicing.
It will keep well wrapped for up to 2 days at room temperature and up to one month frozen.