Sourdough White Chocolate Chip Strawberry Bread

Imagine this: a slice of freshly baked bread, soft and fluffy on the inside, with juicy strawberries bursting through and the sweet, creamy goodness of white chocolate chips melting throughout. This Sourdough White Chocolate Chip Strawberry Bread is the perfect way to use up some of that sourdough starter while indulging in a treat that’s equal parts fruity, sweet, and comforting.

Trust me, the slightly tangy sourdough flavor pairs beautifully with the sweetness of the strawberries and the rich white chocolate. The best part? This bread is a showstopper, perfect for breakfast, an afternoon snack, or even as a dessert (yes, please!). Every bite is a little bit of heaven.

Why You’ll Love Sourdough White Chocolate Chip Strawberry Bread

Unique Flavor Combo: The tangy sourdough balances the sweetness of the strawberries and white chocolate, making every bite complex and exciting.

Perfect Texture: The bread has a light, tender crumb with just the right amount of chewiness from the sourdough. The strawberries keep it moist, while the white chocolate chips add just the right amount of creamy sweetness.

Great for Any Time of Day: Whether it’s a decadent breakfast or a sweet snack, this bread is perfect for any occasion. You can even toast it and top with a little butter for an extra treat.

A Fun Twist on Classic Sourdough: If you love making your own sourdough, this is a fun way to take your bread to the next level and impress your friends and family.

Simple Ingredients, Big Flavor: You don’t need anything fancy for this recipe—just a few basic ingredients, a little time, and you’ll have a delicious loaf ready to enjoy.

Ingredients

Here’s what you’ll need for this sweet, tangy bread:

For the Bread

• Sourdough starter: This is the secret ingredient! If you don’t have one, you can make it or use a store-bought starter.
• All-purpose flour: For that soft, airy texture.
• Sugar: Just enough sweetness to complement the fruit and white chocolate.
• Egg: Adds richness and helps with texture.
• Milk: Helps soften the dough and adds a subtle creaminess.
• Salt: Balances the sweetness and enhances the flavors.
• Baking powder: Gives the bread a little extra rise.
• Butter: Adds a rich, tender crumb and golden color.

For the Filling and Topping

• Fresh strawberries: Fresh is key here! The strawberries will add both moisture and sweetness.
• White chocolate chips: Sweet and creamy white chocolate that melts beautifully in the bread.
• Vanilla extract: Adds that warm, aromatic flavor that elevates the bread.
• (Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Ready to fill your kitchen with the amazing smell of freshly baked bread? Let’s dive in!

Step 1: Prepare Your Sourdough Starter

If you’re using your own starter, make sure it’s active and bubbly. You want it to be at its peak of freshness so it gives the bread the right rise and texture. If you’re using a store-bought starter, make sure it’s been recently fed.

Step 2: Mix the Dough

In a large bowl, combine your sourdough starter, sugar, egg, milk, and melted butter. Stir until smooth and fully combined. In a separate bowl, mix your all-purpose flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until a dough begins to form. Don’t overmix, just stir until everything is combined.

Step 3: Fold in the Strawberries and White Chocolate

Gently fold in the chopped strawberries and white chocolate chips into the dough. Be careful not to break the strawberries too much—some chunks are fine for that extra fruity burst in each bite!

Step 4: Bake the Bread

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper. Pour the dough into the prepared pan, smoothing out the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the bread starts to brown too quickly, you can tent it with foil.

Step 5: Cool and Enjoy

Once the bread is done, remove it from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy warm, or let it cool and store it for later (if it lasts that long!).

Nutrition Facts

Here’s a quick estimate of the nutritional information for each slice of this delicious bread:

• Servings: 10
• Calories per serving: 230
• Total Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 40mg
• Sodium: 170mg
• Total Carbohydrates: 32g
• Dietary Fiber: 1g
• Sugars: 16g
• Protein: 3g

(Note: nutritional information is an estimate and will vary depending on specific ingredients and portion sizes.)

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes

How to Serve Sourdough White Chocolate Chip Strawberry Bread

This bread is so versatile! Here are some ideas for serving:

With Coffee or Tea: A slice of this bread pairs perfectly with your morning coffee or afternoon tea. It’s a cozy treat to enjoy with your favorite hot beverage.

As a Breakfast Treat: Toast a slice and spread a little butter or jam for a sweet start to your day.

For Dessert: A slice of this bread makes a perfect end to a meal, especially with a scoop of vanilla ice cream or a drizzle of cream.

For a Snack: This bread is great on its own, but you can also dip it in a little chocolate sauce or whipped cream for an extra indulgent snack.

Additional Tips

Here are some tips to help you perfect this recipe:

Fresh or Frozen Strawberries: If you’re using frozen strawberries, make sure to thaw them and drain the excess liquid to prevent the bread from getting too soggy.

Don’t Overmix: When adding the flour, just mix until the dough comes together. Overmixing can result in a tough bread.

Sourdough Starter Tip: If you don’t have a sourdough starter, you can still make this bread by substituting with yogurt or buttermilk, though the flavor won’t be quite the same.

Storage Tips: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze slices for later enjoyment—just wrap them tightly in plastic wrap or foil.

FAQ Section

Q1: Can I use frozen strawberries instead of fresh?
A1: Yes, just make sure to thaw and drain them well to avoid extra moisture in the bread.

Q2: How can I make this bread healthier?
A2: You can substitute whole wheat flour for some of the all-purpose flour, and use a sugar substitute like honey or maple syrup to cut down on refined sugar.

Q3: Can I make this bread without sourdough starter?
A3: Yes! You can replace the sourdough starter with an equal amount of yogurt or buttermilk, though the bread will be a little less tangy.

Q4: Can I add other fruits or nuts?
A4: Absolutely! Feel free to experiment with other fruits like raspberries or blueberries, or add nuts like chopped almonds or walnuts for extra texture.

Q5: How do I store this bread?
A5: Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices for up to a month.

Q6: Can I use dark or milk chocolate instead of white chocolate?
A6: Yes! Dark or milk chocolate will work great—just be mindful that the flavor profile will be different, as dark chocolate is more bittersweet.

Q7: Can I make this bread ahead of time?
A7: Yes, this bread stays fresh for a few days. You can bake it ahead and store it in an airtight container or freeze it for later.

Q8: What can I serve this bread with?
A8: This bread pairs perfectly with a cup of tea or coffee, or you can serve it with a dollop of whipped cream or a scoop of ice cream for dessert.

Q9: How can I ensure my bread rises well?
A9: Make sure your sourdough starter is active and bubbly before using it in the dough. If you’re using store-bought starter, check the expiration date to ensure it’s still good.

Q10: Can I make this recipe gluten-free?
A10: You can try using a gluten-free flour blend, but be aware that the texture and rise may differ slightly from the original recipe. Adding a bit more moisture might help balance the difference.

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