Strawberry Rhubarb Bread
Who hasn’t had this combination before? Usually this dynamic duo is found in pies and coffeecakes. This bread will be a pleasant surprise; the sweet/tart flavor keeps you coming back for more…
One Loaf
1/2 cup (4 ounces) whole milk
1/2 cup (4 ounces) water
1/3 cup (2 ounces) fresh sliced strawberries
1/3 cup (2 ounces) chopped fresh rhubarb
1 teaspoon salt
2 tablespoons sugar
3 cups (13 ounces) unbleached all-purpose flour
2 teaspoons instant yeast
Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program for white or basic bread, light setting, and press Start. Check the dough’s consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a smooth, soft ball of dough. Allow the machine to complete its cycle. Remove the bread when it’s done, and let it cool completely before slicing. Yield: 1 loaf.
Nutrition information per serving (1 slice, 1/16 of loaf, 41g): 88 cal, 1g fat, 3g protein, 17g complex carbohydrates, 2g sugar, 1g dietary fiber, 1mg cholesterol, 137mg sodium, 60mg potassium, 3RE vitamin A, 2mg vitamin C, 1mg iron, 12mg calcium, 33mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. XI, No. 4, Spring 2000 issue.
