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<\/a><\/p>\nArtisan Strawberry Bread<\/strong><\/p>\n There are many vegetables and fruits that remind you that spring is here. But for me strawberries scream SPRING!<\/p>\n <\/p>\n I was so excited when I saw beautiful red strawberries at a store. I got carried away and I came home with lots of them.<\/p>\n I needed to consume them before they would go bad, so I decided to puree some and add it to my artisan bread.<\/p>\n I had to adjust my usual recipe, so I was nervous about how it would turn out.<\/p>\n The result was amazing!<\/p>\n It was baked perfectly, it looked very handsome and “artisan”, and it smelled absolutely wonderful!!<\/p>\n I was anxious to see the inside, but I waited impatiently for the bread to cool down.<\/p>\n Finally when it was ready to be sliced, I was so happy to see the cool purplish pink color inside.<\/p>\n When you bite into this bread, you can definitely taste the strawberries.<\/p>\n I think everyone should enjoy strawberry bread at least once in this season.<\/p>\n Artisan Strawberry Bread (makes 2) adapted from the Boule recipe in “Artisan Bread in Five Minutes A Day<\/a>”<\/p>\n 1.5 cup strawberry, pureed 1. Microwave pureed strawberries until it is slightly warm. Put it in a large container. 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Artisan Strawberry Bread There are many vegetables and fruits that remind you that spring is here. But for me strawberries scream SPRING!<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-32046","post","type-post","status-publish","format-standard","hentry","category-bread"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32046","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=32046"}],"version-history":[{"count":29,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32046\/revisions"}],"predecessor-version":[{"id":33242,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32046\/revisions\/33242"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=32046"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=32046"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=32046"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n3\/4 tablespoon dry yeast
\n1\/2 tablespoon salt
\n3 cups all purpose flour<\/p>\n
\n2. Add yeast and salt, and mix well.
\n3. Add flour. Mix well with a wooden spoon.
\n4. Cover with a lid (not airtight) and Let it rise in a container until it’s double in size, for about two hours.
\n5. Refrigerate overnight.
\n6. Divide the dough into two pieces. Form two round balls. Let it rise for 40 minutes.
\n7. Preheat oven with a pizza stone and a broiler pan inside to 450F twenty minutes before baking.
\n8. Slash a line in the middle of the top with a sharp knife. Put the dough on the pizza stone. Put a cup of hot water into the broiler pan.
\n9. Bake for 30 minutes.<\/p>\n<\/div>\n
\n<\/a> <\/a> <\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"