Monday, February 1, 2010

Almost Fat Free Strawberry Bread

The strawberry season has started here and I am definitely planning to make several dishes with it er, provided the 'Power(cut)' GOD helps.Anyway,the first dish I made is a cakey strawberry yoghurt quick bread that I had seen at 'Joy of Baking'. Only changes are I used egg replacer to replace the eggs and also replaced the butter with pureed strawberries.The bread is very easy to put together and if you use white whole wheat flour and non fat yoghurt/curd then it will be completely fat free.

Wet Mix
Strawberry Puree: 1/2 cup
White Sugar: 3/4 cup
Eggs or Ener G eggs: 3 (1 Ener G Egg = 1.5 tsp of powder blended with 2 tbsp of warm water)
Vanilla: 1 tsp

Dry Mix:
All Purpose Flour: 2 cups
Salt : 1/4 tsp
Baking Soda: 1/2 tsp
Baking Powder: 1/2 tsp
Cinnamon: 1 tsp

Low Fat Yoghurt: 1/2 cup + 2-3 tbsp as needed

Chopped Strawberries: a few handfuls chopped as per taste
Pecans: 1/2 cup Toasted & Chopped

Toast in a baking sheet 1/2 cup pecans for a few minutes in an oven and then chop then into smaller pieces when cooled completely.I actually toasted them on the stove top.This also takes few minutes.Chop the strawberries and keep aside.

For pureeing strawberries,I washed around 8-10 medium size strawberries and chopped and blended them in a mixer adding little sugar,lemon juice and little water.

Wet Mix : In a big bowl,cream together the strawberry puree and sugar till the sugar dissolves and then add the Ener G eggs and beat till well blended.If you are using real eggs,then beat well after addition of each egg.Beat in vanilla .It really enhances the flavour of the bread.

Dry Mix: In a medium bowl,whisk together the dry items of flour,soda,baking powder,sal and cinnamon.

Bread: To the wet mix,addand mix alternately the dry mix and yoghurt starting and ending with the dry mix.Here if you are using Ener G eggs as I did then you may have to add extra 2- 3tbsp of yoghurt as the batter will be very thick.You can also add in strawberry puree / water/ sour cream instead of yoghurt as well.Mix the batter until just combined and not more.Fold in the chopped nuts and strawberries and transfer the batter to a greased and floured loaf pan.We can coat the chopped strawberries in flour before adding them to the batter.In my hurry I had not done it but they were equally distributed in the bread and did not sink to the bottom.

Bake in a preheated oven at 350F for almost one hour or until the tooth pick inserted at the centre comes out clean.Mine took exactly 1 hour before taking out.

Take out and cool in the pan for 10 minutes or so before transferring to a wire rack to cool completely or serve warm when it tastes best.

This bread is very good as itself and also with any choice jam/butter/honey.I had actually baked it twice.The first time I made it the power played truant.And it is not the first time it has happened.I have thrown out several half baked or spoilt things while waiting for the power to make its presence felt.I sort of wanted to give up baking and honestly do something very destructive,but this bread has given me confidence.Ofcourse the recipe can be perfected as always but I am very happy with it.The crust looked like that of a sandwich bread but the crumb was soft and spongy just like any yoghurt/buttermilk bread would be . Do check the original recipe here before going for my almost fat free version.

Hope Jamie accepts this cakey bread to BBD#26:Birthday Bread.


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