strawberry almond bread
As a full-time food blogger, I get asked a lot about what recipes are my favorite to make. I must admit I cringe at this question because for one, it’s like choosing a favorite child, and two, oftentimes I’m embarrassed to share my true answers.
Because when it comes to dinner, the answer is bean and cheese enchiladas — sometimes, I confess, made in the microwave. And when it comes to dessert, the answer is plain old chocolate chip cookies — which I don’t even have a recipe for on this very website (and I even wax poetic about my love for cookies on my about page). And when it comes to bread, I didn’t even have an answer. What kind of bread baking blogger doesn’t have an answer for her favorite bread recipe?
The shame. Oh, the shame.
And then one day, one glorious day, this little strawberry almond loaf decided to make itself known in my life. And now, ladies and gentlefolk, I finally have an answer to that question — and it’s one I am not ashamed to give.
I found this recipe on the Red Star Yeast website and it called out to me like a beacon of deliciousness. I knew I had to give it a try or else I would never be able to get it out of my mind. I mean, hello fresh strawberries and sliced almonds in a sandwich loaf! It just could not be overlooked.
Of course, I’ll be honest with you — I didn’t know what to expect from this bread at first. It’s called a tea bread, the strawberries and almonds are actually beaten into the dough and the bread itself is supposed to taste like strawberries? It was confusing (doesn’t take much for me). But my curiosity got the better of me and so off I went, into the unknown abyss where I would soon discover that the formula for making foolproof, delicious bread every time is simple: Strawberries and almonds. Amen.
Of course, I realize this flavor combination isn’t everyone’s fave. But here’s the thing: It’s not like the flavors scream at you from the loaf. Instead, the strawberry is only a backnote to the otherwise mild flavor of the bread (its light blush color gives it away, too). As for the almonds, their only presence is found studded throughout the loaf, offering a pleasant crunch every few bites. Otherwise, it’s a classic white sandwich bread, through and through — only it’s also one of the best ones you’ll ever make.
Basically, if you’re looking to try something new in the bread baking department… if you’re hungry and strawberries and almonds sound yummy to you (that one’s rhetorical, really)… if you need an answer when someone asks you a question about your favorite recipe and you just can’t bring yourself to tell them how much you love eating grilled cheese for dinner… this bread is for you. Do yourself a favor and make it already.
I can’t believe I told you how much I love microwaved enchiladas. But oh… I do. I really do.
P.S. Head over to Red Star Yeast’s Facebook, Twitter and Pinterest pages for even more good stuff, like baking inspiration and tips.
Strawberry Almond Bread
Recipe courtesy of Red Star Yeast
Yields: 1 9-by-5-inch loaf
3 cups bread flour, divided
3 tablespoons granulated sugar
2 1/4 teaspoons (1 packet) Red Star PLATINUM yeast
1 1/2 teaspoons salt
1 cup sliced fresh strawberries
1/4 cup sour cream
5 tablespoons water
2 tablespoons vegetable oil
1/3 cup slivered almonds
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.
Punch down risen dough and transfer to a lightly floured surface. 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.
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.
*See RSY’s website for instructions on how to make the bread without a stand mixer.
Disclosure: I received compensation from Red Star Yeast for recipe development purposes. All opinions are my own.
Wow! This sounds so delish-perfect for spring! Such a fun flavor combo.
I’m impressed. I would’ve assumed the strawberries would’ve made the bread soggy. I wonder if peaches would work too? Either way, looks good.i hope there is some in my future. 🙂
Lisa — Why thank ya! 🙂
Mom — Oooh, yes, I think peaches would work, too! You should give it a try and send me some 😉
This is one gorgeous loaf of bread! Love the strawberry and almond combination! Must try soon!
I NEVER would have thought up this recipe, much less actually think it good… but it looks like I’ll have to try it now. Thanks for sharing!
Yay another yeasted sweet bread recipe with fresh fruit! I have also made a bread from fresh fruit ( blueberries and black seasme loaf); my reaction was the same as yours. I can not believe it works! I swear My alone dinner time treat is honestly a loaded grilled sub, I will never get sick of it.
Microwaved bean and cheese enchiladas sound great to me any ol’ day. Most of the time I think the most simple foods are the best and seriously, nothing on this great earth can beat a chocolate chip cookie in my book!! Your bread looks fantastic – the strawberry and almond twist sounds great and I would love to try this for both a sweet and savory sandwich. This bread would make a kiiiiiiiiiiiiiiller PB&J!!
Wow! Really neat–never would have thought to add sliced strawberries to bread, wouldn’t have even thought it would work. But as evidenced by these great photos and loaf, it clearly does! 🙂 This would be dangerous in my kitchen, I think I’d end up eating it all (as I tend to do with any loaf of bread sitting around).
Jessica — Thanks, dear! You should definitely give it a try! 🙂
Tia — I admit I was skeptical about it at first, too… but it’s very surprising (in the best way :)) Thanks!
Belinda — Blueberry and black sesame loaf?? *drools*
Julia — I’ve been dreaming of PB&Js and grilled cheeses with this bread ever since I made it… both are fantastic (but nothing beats my love of microwaved enchiladas ;)). Thanks, dear!
Laura — Um, SERIOUSLY. The last few slices are staring me down from my fridge right now. 🙂
That’s a pretty perfect looking loaf of bread! I love baking bread at home, so this is definitely going on the list!
I made freezer burritos recently that are quickly becoming a favorite thing.
ALSO: Grilled cheese (maybe a brie/apple/somethingorother combo?) on this bread???? YES.
I have gotten totally obsessed with making my own sandwich bread as of late (once you taste the rewards, it’s hard to go back to store bought!). What a fun, fresh twist. And when do I not need strawberries, almonds, and more carbs? Note: that was totally rhetorical 😉
Kelly — Oh I’m so glad! I think you’ll love it 🙂 Thanks!
Stephie — Ohhhmyyyyyummm to freezer burritos, YES. And I was totally thinking brie would be magictown on this bread, too! Great minds 😉
Erin — It really is hard to go back to storebought once you’ve made your own! And I agree: questioning the need for carbs is definitely rhetorical 🙂 Thanks for the comment!
I’m definitely with you on not being able to pick a favorite recipe when asked. I’ve never been good at picking favorites, there are so many situations what would alter my choice! But this bread simply looks amazing. I never would have thought of this combination.
Anne — I know, right? I’m so indecisive on that front 🙂 Thank you!
I’m feeling so inspired by this right now. The flavour combination sounds gorgeous, and is basically what I top my toast with in the mornings so imagine the intensification of having the bread flavoured as well! But I also need to comment on how beautiful your loaf has risen, and the swirl you can see with the lovely aerated pockets in the dough :).
Rebecca — Oh, I’m so glad you’re inspired! That makes me happy 🙂 I can only imagine how amazing this would taste with even more strawberries and almonds on top… YUM. Thanks for the sweet comment, lady!
Since my favorite thing to eat for lunch happens to be hummus rolled up in deli slices of turkey and my go to dinner is often scrambled eggs, I hear ya. This bread looks so amazing! My favorite loaf (to eat and make) happens to be cinnamon raisin (ya know, with the swirl), but this might become a contender. Definitely saving this one to try!
Meghan — Mmm, yes, the swirl 🙂 You should definitely give this loaf a try! It tastes really good with scrambled eggs 🙂
This sounds incredible! Strawberries, almonds, bread… can’t go wrong!
There’s no shame where food is concerned! I love the pic of the swirly inside slice. It’s like a vortex sucking me in…wow I’m so dramatic!
Marie — Thank you, friend!
Gerry — Haha, I am all for that kind of drama! 🙂 Thanks!
Such a lovely bread for spring! This looks so delicious, Stephanie! Perfect for slathering with strawberry jam…
What a perfect loaf, I love the strawberry and almond addition. Yum!
Georgia — Thank you, dear! Mmm, yes to the strawberry jam 🙂
Laura — Thanks, dear!
I really don’t think I’ve seen a prettier loaf… i man you can see the swirl pattern! I’m totally jelly of your bread making skills!
Laurie — Aw, thank you, lady! 🙂
Aw yum! A hot toasted slice of this, thickly spread with cream cheese, adorned with some sliced fresh strawberries, banana and some raw honey. Dreaming right now (suddenly my granola doesn’t seem so interesting :/ Thanks for posting gorgeous xx
laurasmess — Ooooooh yes, that sounds magical. 🙂 Thank you, darlin’!
wow this bread looks SO good! i love how high it is and it looks even better than out of a bakery!! mmm i would slather so much jam on this to bring out even more of the strawberry almond flavor!! ahhh, i really want to make some bread now 🙂 take out some anger! haha
Julie — Haha! I totally agree, bread baking = huge stress reliever. And then you get a snack afterward, too! 🙂
What a fun recipe! This combination never would’ve occurred to me but sounds delicious. I bet it would be amazing toasted with butter and jam…
Taylor — Thank you, dear!
I love the color of that dough. I want to paint something that color. And I want this bread.
don’t feel ashamed lady! I love your honesty. This looks like a perfect loaf of bread!
Picking favorites is hard when you’re a blogger! It’s like choosing a favorite child. But I’m glad you found your favorite bread. i can’t wait to try it! I’m definitely intrigued by the use of fruit in it!
Bernadette — Haha, me too! Thank you 🙂
dishing up the dirt — Aw, thank you, dear! I’m glad you can appreciate it 🙂
Joanne — It is, it really is! Thank you, friend 🙂
I never would have thought of strawberries in bread but it sounds like a great idea! YUM!
Tiffany — It’s surprisingly good! Thanks!
So pretty! I too am a sucker for microwaveable foods. Sometimes those microwaveable hashbrown patties or bean and cheese taquitos from trader Joe’s just call to me. No shame!
What a gorgeous loaf!
Stefanie — Bean and cheese taquitos from Trader Joe’s, WHAT. Those sound magical.
Jen — Thank you! 🙂
I totally feel you on the shame! People ask me what my favorite thing to make is and I always default to banana bread, even though it’s so easy and kind of boring. I just don’t have a good answer!
If this is your new answer, though, I definitely want to make it! Fascinating how the strawberries almost disappear into the bread with only a slight pink tint as evidence that they were there! This and your Sally Lunn bread are on my list!
Erika — You should definitely make this bread (and the Sally Lunn… both are at the top of my list!) Also, I think banana bread is a terrific answer; just sayin’. 🙂
I love a sweeter white bread and it sounds like this could be the one!
Abbe — It’s exactly that! 🙂
I love this! I get that question all the time and I think this is a great answer!
I wish I could get over my fear of yeast, because this bread looks STUNNING
What a completely lovely bread!! (psst…I like a microwaved enchilada, too…so quick and warm and gooey!)
This bread would rock French toast so hard! It’s gorgeous, really well done 🙂
Strawberries and almonds. Amen. is right.. I would of never thought of this combination but now I can’t stop think about it.. 🙂
Mackenzie — Thank you, lady! 🙂
Steph — You should just go for it! Seriously — this is a great bread to start with, too! 🙂
Brenda — Oh GOOD, I’m so glad I’m not alone in my love for microwaved enchiladas! 🙂 Thank you!
Ashley — It seriously does. 🙂 Thank you, dear!
Erika — It’s an amazing combo, that is for sure. Thanks! 🙂
This bread is wonderful, Stephanie. I love it. And I love Platinum!
How creative is this recipe?! I would have never though about putting strawberries in a yeast bread recipe.
Cassie — I love Platinum, too! 🙂 Thanks, dear!
Nicole — I know! Those RSY folks know how to put together a good recipe. 🙂
I’ve got sour cream and strawberries in the fridge … I know what I’m going to make tonight! This looks AMAZING!
Pam — Yay! Hope you love it! 🙂
Claire — Thank you! 🙂
What a creative recipe, thank you for sharing!
Pippa — Thank you for stopping by! 🙂
I bet this would taste incredible with chocolate spread. Love the idea of fruit in the bread, don’t know why you wouldn’t love the strawberry almond combo!
What an awesome idea! I bet this would taste fabulous used for french toast!
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