Introduction

Indulge in the perfect harmony of tangy sourdough, juicy strawberries, and creamy white chocolate chips with this delightful Sourdough White Chocolate Chips Strawberry Bread recipe. This unique twist on classic sourdough bread combines the natural sweetness of fresh strawberries with the rich decadence of white chocolate, creating a moist, flavorful loaf that’s perfect for breakfast, brunch, or an afternoon treat. The sourdough base adds depth of flavor and a wonderful texture that store-bought bread simply can’t match.

What makes this sourdough strawberry bread recipe special is its versatility. You can enjoy it plain, toasted with butter, or even as a base for French toast. The natural fermentation process of sourdough makes it easier to digest and gives it a longer shelf life than regular quick breads. Plus, it’s a fantastic way to use up excess sourdough starter while creating something truly extraordinary.

If you’re new to sourdough baking, don’t worry! This recipe is beginner-friendly and a great introduction to the world of sourdough breakfast treats. The combination of flavors in this bread – the slight tang from the sourdough, the natural sweetness of strawberries, and the creamy richness of white chocolate – creates a symphony of tastes that will have everyone asking for seconds.

Ingredients

To make this incredible Sourdough White Chocolate Chips Strawberry Bread, you’ll need:

• 1 cup active sourdough starter (100% hydration) – Learn more about our sourdough techniques
• 2 cups all-purpose flour – for the perfect bread texture
• 1/2 cup whole wheat flour – adds nuttiness and nutrition
• 1/2 cup granulated sugar – balances the tanginess
• 1/2 teaspoon salt – enhances all flavors
• 1 teaspoon baking soda – helps with rise
• 1/2 cup milk (dairy or plant-based) – adds moisture
• 1/4 cup melted butter or coconut oil – for richness
• 1 large egg – binds ingredients together
• 1 teaspoon vanilla extract – boosts flavor
• 1 cup fresh strawberries, diced – the star ingredient!
• 3/4 cup white chocolate chips – creamy sweetness
• 1 tablespoon flour (for coating strawberries) – prevents sinking

Pro Tip: For an extra special touch, try using high-quality white chocolate like those recommended by baking experts. The better your ingredients, the more delicious your sourdough strawberry bread will be!

Equipment Needed

Before you begin your sourdough strawberry bread adventure, gather these essential tools:

• Large mixing bowls (2)
• Whisk and wooden spoon
• Measuring cups and spoons
• 9×5 inch loaf pan
• Parchment paper
• Cooling rack
• Rubber spatula
• Pastry brush (optional)
• Sharp knife for dicing strawberries

Having the right equipment makes baking this delicious dessert bread much easier. If you love baking with sourdough, you might also enjoy our sourdough hot dog buns or sourdough cookies as well!

Step-by-Step Instructions

Step 1: Prepare Your Sourdough Starter

Begin by ensuring your sourdough starter is active and bubbly. If it’s been stored in the refrigerator, take it out and feed it at least 4-6 hours before you plan to make your sourdough strawberry bread. Your starter should be at its peak activity – this is crucial for achieving the perfect rise and flavor in your bread.

To test if your starter is ready, drop a small spoonful into a glass of water. If it floats, it’s ready to use. If not, give it more time to become active. This step is essential for ensuring your sourdough strawberry bread rises properly and develops that characteristic tangy flavor.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, salt, and baking soda. The combination of flours gives this sourdough strawberry bread the perfect texture – light yet substantial with a tender crumb. The baking soda will react with the acidity in the sourdough starter to help the bread rise beautifully.

In a separate bowl, combine the milk, melted butter, egg, and vanilla extract. Whisk these wet ingredients together until well blended. The melted butter adds richness while the egg provides structure to your sourdough strawberry bread. The vanilla enhances all the other flavors in the recipe.

Step 3: Combine Wet and Dry Ingredients

Make a well in the center of your dry ingredients and pour in the sourdough starter along with the milk mixture. Gently fold everything together using a wooden spoon or rubber spatula until just combined. Be careful not to overmix – a few lumps are perfectly fine in this sourdough strawberry bread recipe.

The dough will be thick but slightly sticky – this is exactly what you want for a moist sourdough strawberry bread. If it seems too dry, you can add a tablespoon or two of additional milk. Remember that the strawberries will add moisture as they bake, so resist the urge to add too much liquid.

Step 4: Add Strawberries and White Chocolate Chips

Toss the diced strawberries with 1 tablespoon of flour – this helps prevent them from sinking to the bottom of your sourdough strawberry bread during baking. Gently fold the floured strawberries and white chocolate chips into the batter until evenly distributed.

The combination of tart strawberries and sweet white chocolate creates a perfect balance of flavors in your sourdough bread. For best results, use fresh, ripe strawberries rather than frozen, as frozen berries can make the batter too wet. If you must use frozen, thaw them completely and pat them dry before adding to the batter.

Baking Instructions

Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal. Pour the batter into the prepared pan and smooth the top with a spatula. For an extra special touch, you can sprinkle a few additional white chocolate chips on top before baking.

Bake your sourdough strawberry bread for 50-60 minutes, or until a toothpick inserted in the center comes out clean (except for possible melted chocolate). The top should be golden brown and the bread should feel firm to the touch. If the top starts browning too quickly, you can tent it with aluminum foil during the last 15 minutes of baking.

For more delicious sourdough creations, check out our sourdough monkey bread recipe!

Cooling and Serving Suggestions

Allow the sourdough strawberry bread to cool in the pan for about 10 minutes, then use the parchment paper to lift it out onto a cooling rack. Let it cool completely before slicing – this patience will be rewarded with cleaner slices and better texture. The wait is challenging because your kitchen will smell amazing, but it’s worth it!

This sourdough strawberry bread is delicious served plain, but for an extra treat, try it lightly toasted with a smear of cream cheese or butter. It makes an excellent breakfast paired with coffee or tea, and is equally wonderful as an afternoon snack. The flavors actually develop more fully the next day, making this bread perfect for making ahead.

Storage Tips

Store your sourdough strawberry bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then aluminum foil before freezing for up to 3 months. The sourdough in this recipe helps extend its shelf life compared to regular quick breads.

If you notice the bread becoming slightly dry after a couple days, don’t worry – simply toast the slices to revive them. The natural moisture from the strawberries keeps this bread fresher longer than many other sourdough recipes. You can also slice the entire loaf before freezing, then take out individual slices as needed.

Variations and Substitutions

This versatile sourdough strawberry bread recipe can be adapted in many ways:

• Gluten-free: Use a gluten-free flour blend and ensure your sourdough starter is gluten-free
• Dairy-free: Substitute plant-based milk and use coconut oil instead of butter
• Different fruits: Try raspberries, blueberries, or a mix of berries instead of strawberries
• Chocolate variations: Dark or milk chocolate chips can replace white chocolate
• Nutty addition: Fold in 1/2 cup chopped walnuts or pecans for extra crunch
• Citrus twist: Add the zest of one lemon or orange for bright flavor

Conclusion

This Sourdough White Chocolate Chips Strawberry Bread is truly a special treat that combines the best of sourdough baking with delightful sweet additions. The tangy sourdough base perfectly complements the juicy strawberries and creamy white chocolate, creating a bread that’s sophisticated yet comforting. Whether you’re an experienced sourdough baker or just starting your sourdough journey, this recipe is sure to become a favorite.

The natural fermentation process not only adds incredible flavor but also makes this bread easier to digest than conventional quick breads. Plus, it’s a fantastic way to use up excess sourdough starter while creating something your whole family will love. Once you try this sourdough strawberry bread recipe, you’ll find yourself making it again and again – it’s that good!

Don’t be surprised if this becomes your go-to recipe for potlucks, brunches, or just because. The combination of flavors and textures is simply irresistible, and the satisfaction of baking with sourdough is unmatched. Happy baking, and enjoy every delicious slice of your homemade Sourdough White Chocolate Chips Strawberry Bread!

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