Ingredients
Dry Ingredients
- 165 grams all-purpose flour (about 1 1/4 cups)
- 5 grams baking powder (1 teaspoon)
- 3 grams salt (about 1/2 teaspoon)
- 12 grams freeze dried strawberry powder (about 2 Tablespoons)
- 150 grams strawberries, diced (about 1 1/2 cups)
Wet Ingredients
- 100 grams sourdough discard (scant 1/2 cup)
- 85 grams unsalted butter, melted (about 6 Tablespoons)
- 165 grams granulated sugar (about 3/4 cup)
- 2 large eggs (about 100 grams)
- 65 grams milk (about 1/4 cup)
- 4 grams vanilla extract (about 1 teaspoon)
Glaze
- 120 grams powdered sugar (about 1 cup)
- 30 grams milk (about 2 Tablespoons or substitute strawberry juice)
- 12 grams freeze dried strawberries, crushed (about 2 Tablespoons)
- 2 grams vanilla extract (about 1/2 teaspoon)
- Pinch of salt (to taste)
Instructions
- Preheat and prepare pan: Preheat your oven to 350ºF. Line an 8.5 by 4.5-inch loaf pan with parchment paper or grease it with cooking spray to prevent sticking. Set the pan aside to get ready for the batter.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Crush the freeze dried strawberries and add about 12 grams (2 Tablespoons) of the powder to the flour mixture. Whisk again to fully incorporate. Dice the fresh strawberries into small 1/2-inch pieces. Add these diced strawberries to the dry ingredients and toss with a fork to evenly coat them, ensuring they distribute well throughout the batter. Set this mixture aside.
- Combine wet ingredients: In a medium-sized bowl, whisk together the sourdough discard, melted butter, and granulated sugar until smooth and combined. Then add the eggs, milk, and vanilla extract, mixing until the mixture is fully smooth.
- Make the batter: Pour the wet ingredients over the dry mixture. Gently mix until just combined, leaving a few dry streaks to avoid overmixing, which can toughen the bread. Pour the batter into the prepared loaf pan.
- Bake the bread: Bake at 350ºF for 50-55 minutes, or until a sharp knife or toothpick inserted into the center comes out clean and the internal temperature of the loaf reaches between 200-205ºF. Allow the bread to cool in the pan for 5-10 minutes to firm up before carefully removing it onto a cooling rack to cool completely before slicing.
- Prepare and apply glaze: While the bread cools, whisk together the powdered sugar, milk (or strawberry juice), vanilla extract, crushed freeze dried strawberry powder, and a pinch of salt in a small bowl. Adjust by adding more milk if needed to reach a pourable glaze consistency. Once the bread is warm but not hot, drizzle the glaze over the top. Allow the glaze to set and the loaf to cool completely before slicing and serving.
Notes
- Freeze dried strawberry powder can be purchased or made by finely crushing freeze dried strawberries; this adds intense strawberry flavor without adding extra moisture.
- Ensure not to overmix the batter to keep the bread tender and fluffy.
- If you don’t have sourdough discard, you can substitute with an equal amount of plain yogurt or buttermilk, but the flavor and texture will vary slightly.
- The glaze can be thinned with additional milk or strawberry juice for a thinner coating or thickened with more powdered sugar for a denser glaze.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American