I was telling the truth on my radio show, The Food Dude, when I said I was trying to think of something to cook the night before the show. I had just picked nearly a pint of fresh strawberries from my plants, so a simple bread leapt to my mind.
(2) Cup of all purpose flour
(1) Teaspoon of baking soda
(.5) Teaspoon of salt
(2/3) Cup of milk
(1) Egg
That takes care of the bread part of the recipe. For the strawberries, I washed, capped, and sliced strawberries until I had a cup full. Since I wanted them to fold into my batter smoothly, I tossed them into a saucepan with a teaspoon of sugar and heated them over a medium heat stirring lightly but constantly. This will only take a couple of minutes until the strawberries soften. Set to the side and turn off your heat.
Basically, mix everything but the strawberries together until smooth. Fold in the strawberries without completely mixing the two. You want some light strips of white. It gives your finished bread a slightly marbled look.
Even if my baking pans are non-stick, I oil lightly anyway. I personally prefer mini loaves, but bake to whatever size you prefer. Spoon the batter in to the 2/3 full level and bake at 350 degrees for 20 to 30 minutes depending on size choices. Test with a toothpick once the top is nice and brown. As a personal note, I prefer the tartness of strawberries, however, feel free to add sugar to your own preferences.
Enjoy ?
The Cooking Today Show 