Description
Sweet sourdough white chocolate chip strawberry bread marries tangy sourdough with luscious strawberries and creamy white chocolate chips. Homemade comfort awaits in this delightful quick bread that brings pure joy to your kitchen table.
Ingredients
Scale
Main Ingredients:
- 2 1/2 cups bread flour
- 1 cup active sourdough starter
- 1/2 cup pureed fresh strawberries
Wet Ingredients:
- 1/4 cup warm water
- 1/2 cup fresh diced strawberries
Flavoring and Finishing Ingredients:
- 1/3 cup white chocolate chips
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 tablespoons flour (for dusting)
- Additional white chocolate chips (for garnish)
Instructions
- Craft a sticky, elastic dough by whisking sourdough starter, strawberry puree, warm water, bread flour, sugar, and salt in a spacious mixing bowl until thoroughly combined. Knead the mixture on a flour-dusted surface for 8-10 minutes to develop gluten structure.
- Tenderly incorporate diced strawberries and white chocolate chips throughout the dough, ensuring even distribution without deflating the delicate mixture.
- Transfer the dough into a lightly oiled container, covering with a damp towel. Allow the mixture to ferment and expand in a warm environment for 4-6 hours, or until its volume doubles.
- Gently shape the risen dough into a round loaf, positioning it on parchment-lined baking surface or within a proofing basket. Shield the dough and permit a secondary rising period of 2-3 hours.
- Heat the oven to 450F (230C), positioning a Dutch oven inside during preheating. Delicately dust the loaf with flour, creating an artistic scoring pattern using a razor-sharp blade. Optional: Sprinkle additional white chocolate chips across the surface.
- Carefully slide the dough into the scorching Dutch oven. Seal with a lid and bake for 20 minutes. Remove the lid and continue baking for 20-25 minutes until achieving a rich, golden-brown exterior.
- Transfer the bread to a wire rack, allowing complete cooling before slicing. Reveal the vibrant pink interior studded with molten white chocolate pockets, creating a visually stunning and delectable bread.
Notes
- Ensure your sourdough starter is active and bubbly for the best rise and tangy flavor in the bread.
- Pat diced strawberries dry to prevent excess liquid from making the dough too wet and affecting texture.
- Freeze white chocolate chips briefly before adding to prevent melting during initial mixing and ensure even spread.
- Substitute bread flour with a gluten-free blend and add xanthan gum to maintain structural integrity and rise.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 185 kcal
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 8 mg