Sourdough White Chocolate Strawberry Bread (Printable Version)
Tender sourdough bread with juicy strawberries and creamy white chocolate chips—a sweet treat perfect for brunch or dessert.
# What You Need:
→ Wet Ingredients
01 - 1/2 cup active sourdough starter, fed and bubbly
02 - 1 cup whole milk, lukewarm
03 - 2 large eggs
04 - 1/3 cup unsalted butter, melted
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 3 1/4 cups all-purpose flour
07 - 1/2 cup granulated sugar
08 - 1 teaspoon salt
09 - 1 1/2 teaspoons baking powder
10 - 1/2 teaspoon baking soda
→ Add-ins
11 - 1 1/2 cups fresh strawberries, hulled and diced
12 - 3/4 cup white chocolate chips
# How To Make:
01 - In a large mixing bowl, whisk together the sourdough starter, lukewarm milk, eggs, melted butter, and vanilla extract until smooth and fully incorporated.
02 - In a separate medium bowl, sift together the flour, sugar, salt, baking powder, and baking soda to ensure even distribution.
03 - Add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing to prevent tough texture.
04 - Gently fold in the diced strawberries and white chocolate chips until evenly distributed throughout the batter.
05 - Cover the bowl and let the batter rest at room temperature for 3 to 4 hours, or overnight in the refrigerator, to allow fermentation and flavor development.
06 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
07 - Give the rested batter a gentle stir to redistribute ingredients, then scrape into the prepared loaf pan and smooth the top with a spatula.
08 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
09 - Let cool in the pan for 15 minutes, then carefully transfer to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- The sourdough adds this gorgeous subtle tang that cuts through the sweetness making each bite surprisingly balanced
- Its equally perfect for lazy weekend brunch or as an unexpected dessert with coffee
02 -
- Overmixing the batter will make your bread tough so stop as soon as the flour disappears
- If using frozen strawberries toss them in a little flour before adding to prevent them from sinking to the bottom
03 -
- If your strawberries are particularly large cut them into quarters instead of halves so every bite gets berry pieces
- Room temperature ingredients mix more evenly so pull everything out about 30 minutes before starting