My 99th experiment: Strawberry blueberry bread

Both my strawberry bread and blueberry bread have been such a success that I am really tempted to make more of them.

Recipe: Strawberry blueberry bread (2 mini loaves)

Ingredients:
- 1.5 cup KAF all-purpose flour
- 1/2 tp baking soda
- 1TB+1tp sugar
- 1/4 tp kosher salt
- 2.5 TB butter, melted
- 2 eggs
- 1/3 cup skim milk
- 2 cups strawberries (about 2/3 lb), chopped coarsely
- 1/2 cup frozen blueberries, thawed

Procedure:
1. Sieve together flour, baking soda, sugar, salt in a medium bowl.
2. Beat egg, melted butter and milk in a small bowl.
3. Add liquid ingredients to dry ingredients.
4. Add berries. Stir and mix until batter is uniformly moist.
5. Pour batter into greased pans.
6. Bake at 350F in preheated oven for about 40 minutes.
7. Cool for 10 minutes. Detach from pan. Cool for at least 1 hour before serving.

Results:
11:23am, all ingredients:

11:33am, wet ingredients and dry ingredients:

11:36am, batter mixed:

11:43am, batter top in pan:

11:43am, batter height in pan:

11:49am, to bake at 350F:

12:23pm, baked 35 minutes, internal temperature 190F:

12:23pm, strength of loaf:

12:23pm, thermometer coming out clean:

12:24pm, top of loaves:

12:24pm, height of loaves:

12:24pm, top 1 and 2:

12:25pm, side of loaves:

1:30pm, top of loaf 1 after cooling:

1:35pm, height of loaves after cooling:

1:37pm, bottom of loaf:

1:38pm, heels:

1:38pm, corner of loaves:

1:39pm, interior of loaf:

Observations:
1. This time I keep the fresh strawberries in larger pieces. They give volume to the batter before baking.

My 98th experiment: Strawberry quick bread

I'm trying this out after finding strawberries. This turns out wonderful.

Recipe: Strawberry quick bread (2 small loaves)

Ingredients:
- 2 cups frozen or fresh strawberries, thawed and crushed
- 1+1/2 cup KAF all-purpose flour
- 1/2 tp baking soda
- 1/4 tp baking powder
- 2 TB sugar
- 1/4+1/8 tp kosher salt
- 2.5 TB butter, melted
- 2 eggs
- 1/3 cup skim milk
- 1/4 cup chopped walnuts

Procedure:
1. Sieve flour, baking soda, baking powder, sugar, salt together.
2. Mix crushed strawberries, walnuts, eggs, melted butter. Add the wet ingredients to the dry ingredients. Stir.
3. Adjust hydration of the mixture with up to 1/3 cup skim milk.
4. Pour batter into greased pans.
5. Bake at 350F about 30-40 minutes.

Results:
6:16pm, strawberries and dry ingredients:

6:24pm, all ingredients:

6:30pm, wet ingredients:

6:32pm, mixing wet ingredients with dry ones:

6:35pm, adjusting the mixture with up to 1/3 cup milk:

6:37pm, batter in pans:

6:37pm, height of batter:

6:41pm, baking started at 350F:

7:08pm, loaves baked 30 minutes:

7:16pm, top of loaves when freshly out of oven, bubbling at the cracks on the crust:

7:16pm, height when fresh:

7:17pm, temperature reaching 190F:

7:17pm, thermometer non-sticky, even though loaf bubbling:

7:42pm, cooled 25 minutes:

7:45pm, top cooled:

7:45pm, side:

7:45pm, corners:

7:45pm, bottom:

7:47pm, heel:

Next day:

7:25am, sliced yielding clean knife:

7:42am, interior:

7:36am, a bite:

The third day morning:

Observations:
1. It seems that having a moist batter is the way to make a good loaf of quick bread. In this experiment, the loaves are very nicely done after baking 30 minutes. Even though there is liquid bubbling on the cracks of a loaf, the thermometer comes out really clean, and the internal temperature of the loaves exceeds 190F.
2. This bread has a lot of holes. I think it's because the batter is cooked before the strawberries melt. When the berries finally melt down, its water is absorbed by the batter, thus creating the holes.
3. The sweetness of this bread is just right. With 2 TB sugar for 1+1/2 cup flour, the bread is not too sweet. The strawberries are distinctively noticeable, with just a few bites of walnuts.

My 97th experiment: Sweet wheat buns

This is a good thing to make for dinner. Hubby always enjoys a freshly baked bun at his table.

Recipe: Sweet wheat buns (10 buns)
- 1+1/2 cup KAF whole wheat flour
- 1+1/2 cup KAF bread flour
- 1 TB active dry yeast
- 1 cup warm skim milk
- 1 tp salt
- 3 TB sugar
- 1 egg, save 1 tp egg white for egg wash
- 2 TB melted butter
- sesame seeds

Procedure:
1. Proof yeast in 1/2 cup milk for 10 minutes.
2. Sieve together whole wheat flour, bread flour, salt and sugar.
3. Mix together the dry ingredients with proofed yeast, milk, egg and butter and knead to form a soft dough.
4. Let rest in warmth for about 1/2 hour.
5. Roll into balls. Place in greased pan.
6. Mix 1 tp egg white with 1 tp water. Brush dough balls with egg wash. Then sprinkle sesame on top. Cover pan and proof on warm stove top until dough balls double in volume.
7. Bake in preheated oven at 375F for 12 to 15 minutes.

Results:
5:02pm, dry ingredients sieved, yeast proofing:

5:16pm, dough formed before buttering:

5:20pm, buttered dough:

5:24pm, dough flattened on bowl to rise:

5:44pm, dough rising on moist heat:

5:45pm, dough puffy after 20 minutes of rise:

5:46pm, dough rolling out:

5:47pm, dough being cut:

5:53pm, dough rolled into balls:

6:02pm, dough with egg wash and sesame:

6:44pm, dough risen 40 minutes:

7:01pm, buns baked 15 minutes at 375F:

7:02pm, bottoms of the buns:

7:04pm, buns torn apart:

7:06pm, buns to serve:

7:06pm, dinner:

Observations:
1. This bun is a little on the sweet side. The whole wheat flour gives it a little tough bite. Otherwise, it's all together attractive.