I remember the first time I baked this Sourdough White Chocolate Chips Strawberry Bread. It was a chilly Sunday morning, and my kids were running around the kitchen, eagerly waiting for the sweet aroma to fill the house. There’s something magical about baking bread from scratch, especially when it involves the indulgent flavors of white chocolate and strawberries. This recipe quickly became a family favorite, not just because it tastes heavenly, but because it’s a delightful way to spend time together, creating memories that last a lifetime.
Why You’ll Love This Recipe
- Family-Friendly Fun: This bread is perfect for baking with the kids or as a weekend family project. It’s simple enough for little hands to help, and trust me, their excitement is contagious!
- Comfort Food at Its Best: With its sweet and tangy flavor, this bread is a heartwarming treat that feels like a cozy hug on a plate.
- Versatile Enjoyment: Whether it’s breakfast, dessert, or a comforting snack, this bread fits any occasion. Try it toasted with butter or a dollop of cream cheese for an extra treat.
- Accessible Ingredients: Made with everyday ingredients you probably already have in your pantry, this recipe is both budget-friendly and convenient.
- Healthy Indulgence: While it’s a treat, the use of fresh strawberries and sourdough starter adds a healthy twist to your usual sweet bread.
The Recipe
Ingredients
For the bread dough: – 1/2 cup pureed fresh strawberries – 1/4 cup warm water – 2 1/2 cups bread flour – 1 teaspoon salt
For the add-ins: – 1/2 cup fresh diced strawberries – 1/3 cup white chocolate chips
Prep Time: 30 minutes | Rise Time: 6-8 hours | Baking Time: 45 minutes | Total Time: 7 hours 15 minutes | Kcal: 210 kcal (per slice) | Servings: 12 slices
Directions
Make the Dough: In a large bowl, mix the sourdough starter, pureed strawberries, warm water, bread flour, sugar, and salt until a sticky dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
Incorporate Add-ins: Gently fold in the diced strawberries and white chocolate chips, ensuring they are evenly distributed.
First Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp cloth. Let it rise in a warm place for 4-6 hours, or until doubled in size.
Shape and Proof: Shape the dough into a round loaf and place it on a parchment-lined baking sheet or proofing basket. Cover and let it rise for another 2-3 hours.
Prepare for Baking: Preheat the oven to 450°F (230°C) with a Dutch oven inside. Dust the loaf with flour and score it with a sharp knife. Add additional white chocolate chips for decoration if desired.
Bake: Carefully transfer the dough to the hot Dutch oven. Cover with the lid and bake for 20 minutes, then remove the lid and bake for another 20-25 minutes until golden brown.
Cool and Serve: Let the bread cool completely on a wire rack before slicing to enjoy the beautiful pink interior and sweet bursts of white chocolate.
Tips: – Use freeze-dried strawberries in the dough for a more vibrant pink color. – Avoid over-kneading to prevent the strawberries from releasing too much moisture.
Kitchen Tools You’ll Need
- Large Mixing Bowl: For combining all your ingredients.
- Flour Surface: A clean countertop or board for kneading.
- Parchment-lined Baking Sheet or Proofing Basket: For the second rise.
- Dutch Oven: Essential for achieving that perfect crust.
- Sharp Knife: For scoring the dough.
The Benefits of Each Ingredient
- Sourdough Starter: Adds a unique tangy flavor and improves the bread’s texture. It’s a natural leavening agent, making the bread easier to digest.
- Fresh Strawberries: Provide a natural sweetness and a lovely pink hue. They’re rich in vitamin C and antioxidants.
- White Chocolate Chips: Offer a creamy sweetness that complements the tartness of the strawberries, creating a balanced flavor profile.
- Bread Flour: With its high protein content, it gives the bread structure and helps it rise beautifully.
What to Serve With This Dish
This Sourdough White Chocolate Chips Strawberry Bread is wonderfully versatile. Enjoy it plain, or try it with:
- A hot cup of coffee or tea: Perfect for a relaxed breakfast or an afternoon snack.
- Whipped cream or mascarpone cheese: For an indulgent dessert.
- A fresh fruit salad: Complements the bread’s sweetness and adds a refreshing touch.
Storage & Leftover Tips
- Room Temperature: Store the bread in an airtight container or wrap it in foil. It will stay fresh for 2-3 days.
- Freezing: If you want to keep it longer, slice and freeze it. Place parchment paper between slices to prevent sticking. It can be stored for up to a month.
- Reheating: To enjoy warm slices, simply pop them in the toaster or warm them in the oven at 350°F (175°C) for a few minutes.
Baking this Sourdough White Chocolate Chips Strawberry Bread is like opening a chapter in a cherished family cookbook. Each slice is a reminder of the joy that comes from gathering around the table, sharing stories, and savoring the simple pleasures of life. Whether you’re an experienced baker or just starting out, this recipe is a delightful journey into the heart of home cooking. So gather your loved ones, roll up your sleeves, and let’s make some delicious memories together.
For more delightful recipes, check out my Blueberry Muffin Pancakes for a breakfast treat or my Classic Chicken Pot Pie for a comforting dinner option. If you’re curious about the benefits of sourdough, this article is a great read.
Sourdough White Chocolate Chips Strawberry Bread
Ingredients
Equipment
Method
- Make the dough: In a large bowl, mix the sourdough starter, pureed strawberries, warm water, bread flour, sugar, and salt until a sticky dough forms. Knead the dough on a floured surface for about 8-10 minutes, or until smooth and elastic.
- Incorporate add-ins: Gently fold in the diced strawberries and white chocolate chips, ensuring they are evenly distributed.
- First rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp cloth and let it rise in a warm place for 4-6 hours, or until doubled in size.
- Shape and proof: Shape the dough into a round loaf and place it on a parchment-lined baking sheet or proofing basket. Cover and let rise for another 2-3 hours.
- Prepare for baking: Preheat the oven to 450°F (230°C) with a Dutch oven inside. Dust the loaf with flour and score it with a sharp knife. Add additional white chocolate chips for decoration if desired.
- Bake: Carefully transfer the dough to the hot Dutch oven. Cover with the lid and bake for 20 minutes, then remove the lid and bake for another 20-25 minutes until golden brown.
- Cool and serve: Let the bread cool completely on a wire rack before slicing to enjoy the beautiful pink interior and sweet bursts of white chocolate.