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Sourdough White Chocolate Chip Strawberry Bread

Sourdough White Chocolate Chip Strawberry Bread
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A deliciously unique twist on classic sourdough, this Sourdough White Chocolate Chip Strawberry Bread combines tangy sourdough with fresh strawberries and creamy white chocolate chips, making it a delightful treat. Perfect for breakfast or a sweet snack

Ingredients

Units Scale

For the bread dough:

  • 1 cup active sourdough starter
  • 1/2 cup pureed fresh strawberries
  • 1/4 cup warm water
  • 2 1/2 cups bread flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt

For the add-ins:

  • 1/2 cup fresh diced strawberries
  • 1/3 cup white chocolate chips

For topping:

  • 2 tablespoons flour for dusting
  • Additional white chocolate chips for garnish

Instructions

  • Make the dough:
    • Combine the sourdough starter, pureed strawberries, warm water, bread flour, sugar, and salt in a large bowl. Mix until a sticky dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
  • Incorporate add-ins:
    • Gently fold in the diced strawberries and white chocolate chips until evenly distributed.
  • First rise:
    • Shape the dough into a ball, place it in a lightly oiled bowl, and 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:
    • Form the dough into a round loaf and set it on a parchment-lined baking sheet or in a proofing basket. Cover and allow to rise for 2-3 hours.
  • Prepare for baking:
    • Preheat your oven to 450°F (230°C) with a Dutch oven inside. Dust the loaf with flour and score it with a sharp knife. Garnish with additional white chocolate chips if desired.
  • Bake:
    • Transfer the dough to the preheated 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 reveal its vibrant pink interior and melty white chocolate pockets.

Notes

  • For a more intense strawberry flavor, you can substitute the diced strawberries with freeze-dried strawberries for a more concentrated taste.
  • The bread can be stored in an airtight container for up to 3 days, or frozen for longer storage.
  • The bread is best served fresh but can be toasted for added texture.

Nutrition

Find it online: https://www.cookflash.com/sourdough-white-chocolate-chip-strawberry-bread/