Sourdough Strawberry Loaves

On Friday I picked up a flat of freshly picked, organic strawberries from one of my favorite farmers. Thanks, Jamie! I made a bunch of jam, then decided to try a strawberry loaf...in the vein of a banana bread. Easy peasy.

Ingredients makes four mini loaves or one regular loaf and two minis

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup olive oil
• 3/4 cup organic dark brown sugar
• 2 large eggs
• 1 Tablespoon pure vanilla extract
• 1/2 cup yogurt (I used plain, but you could use whatever you have)
• 1 cup sourdough starter
• 1 cup organic strawberries, hulled and quartered
• 8 organic strawberries, hulled and halved for topping the loaves
• organic granulated sugar, as needed for topping the loaves
• Also needed: loaf pans, butter for greasing pans

Procedure

Preheat oven to 350 degrees Fahrenheit. Prepare loaf pans with a light rubbing of butter. Set aside.

In a medium mixing bowl combine olive oil, brown sugar, eggs, vanilla extract, yogurt, and sourdough starter. Sift in flour, baking soda, and salt. Stir until just moistened. Fold in the quartered strawberries.

Divide batter between prepared pan. Press halved strawberries into the top of the loaves; I used two strawberries per loaf. Sprinkle with granulated sugar, approximately 1 generous teaspoon per mini loaf.

Place pan in the oven and bake for 55-65 minutes, depending on the size of your pans. Mini loaf pans take around 55 minutes; large loaf pans can take up to 65 minutes. An inserted toothpick should come out clean. Allow to cool for at least 10 minutes before slicing.