Strawberry Bread

Strawberry Bread is traditionally made at Beltane, however I felt the need to make it during Midsummer/Litha as strawberries and honey are still seasonal. A dense berry fruit bread that has a delicate subtle sweetness.    

Strawberry Bread

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3 cups strong white flour, I used unbleached all purpose flour

1 teaspoon baking soda

2 cups chopped fresh strawberries

500ml buttermilk

6 tablespoons clear honey

1 teaspoon vanilla extract

1 egg beaten, for glazing

sugar for sprinkling

Preheat the oven to 350ºF. Line a baking tray with baking parchment. 

In a large bowl combine the flour, baking soda and chopped strawberries. Using a wooden spoon, stir together. Do not worry if the flour mixture gets clumpy, it will due to the strawberries. 

In another bowl combine the buttermilk, honey and vanilla extract. Gently whisk together until smooth. 

Create a well in the centre of the flour mixture and add the buttermilk mixture to the flour and stir together until a dough has formed. Turn the dough out onto a floured surface and pat it into a circle. I found the dough to be a bit sticky so I turned the dough out onto the prepared baking tray and using my clean hands form into a circle the best I could. With a sharp knife lightly score the bread in half. Brush the top with the beaten egg and sprinkle with sugar. 

Bake in the preheated oven for about 20 to 25 minutes or until the bread is golden brown. When bread is cooled break into two halves along the score mark.