Strawberry Wheat Bread!

I know this week has been a overwhelmingly strawberry week. Cakes, shakes and Bread! I have pureed the rest of the strawberries and frozen them.. so now i dont have to cook too many things to use them up!

This bread had pureed strawberry and had the distinct sweet and sour taste to it. I dint think the bread would take so much of the tangy taste, but it did! Nice, soft, moist, and tangy!

Ingredients:

• 1 cup all purpose flour
• 3 cups whole wheat flour
• 2 teaspoons active yeast
• 1.5 cups strawberries puree
• 1/2 cup milk
• 1/2 cup sugar or honey (or 1 cup for a sweeter bread)
• 1/2 teaspoons salt
• 2 Tablespoons oil

Directions:

1. Warm 2 Tablespoons water and add yeast to it. Mix well and let sit for 10 minutes or until it gets frothy.
2. In a large pan, mix the puree, honey, salt and milk. (My puree was quite thick. If the puree has a lot of water then adjust quantity of milk accordingly)
3. Add in the all purpose flour and yeast mixture and mix well.
4. Add in the whole wheat flour one cup at a time and knead into a soft dough. Use more milk if needed.
5. Keep dough in a well oiled container covered, in a warm oven for an hour or until it doubles.
6. Knead dough again and place in a bread pan.
7. Place bread pan in warm oven with a pan of boiling water.
8. Let dough rise for half an hour or till it dough doubles, and when pressed, does not collapse.
9. Remove water pan, place the bread pan on baking sheet and bake at 350 degrees F for 25-30 minutes. The baking sheet or tray under the pan helps with a softer bottom crust.
10. Cool on rack before slicing!

Sending this one to Yeastspotting