Strawberry Bread

Been away for quite sometime due to personal reasons but heck here I am again. Tried this cake/bread a while ago after visiting a strawberry farm and it turned out fantastically. Do this to impress.

Source
allrecipes.com

Servings
12

Ingredients

155 g fresh strawberries
195 g all-purpose flour
200 g white sugar
3 g ground cinnamon
3 g salt
2 g baking soda
150 ml vegetable oil
2 eggs, beaten
70 g chopped pecans

Method
1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour 9 x 5 inch loaf pans.
2. Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
3. Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans.
4. Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.

Banana Bread

Also known to some as banana cake, it is one of my favorite treats that I used to get from pasar malam (night market) since young. I have tried few recipes but this is one of the more successful ones.

Source
Healthy Diet Recipes

Yield
25 cm x 11 cm loaf

Ingredients

125 g butter
175 g soft brown sugar
2 eggs
280 g plain flour
1 tsp bicarbonate of soda
Pinch of salt
125 ml milk
3 medium ripe bananas, mashed
1 tsp vanilla extract
Small handful of chopped walnuts

Method
1. Heat the oven to 180C/Gas mark 4 and lightly grease a 25cm x 11cm (10in x 4½in) loaf tin.
2. In a bowl, cream the butter and sugar until it is smooth and fluffy. Add the eggs one at a time and beat in well. Sift the flour, bicarbonate of soda and salt together, and slowly add half of this to the mixture and beat well. Now add the milk and remaining flour and mix until smooth.
3. In a separate bowl mash the ripe bananas with a fork and then gently fold them into the mixture along with the vanilla extract. Tip the mixture into the greased loaf tin, and top with the chopped walnuts.
4. Cover the top with foil and bake in the oven for an hour, or until the loaf is cooked through and browned on top. Cool in the tin a little before turning out.
5. Serve immediately in thick slices, with a drizzle of cream and some slices of fresh banana.

Note
A friend of mine told me that I should use the small bananas instead of the big long ones. Haven't tried it but I reckon it should work better.

Focaccia

Source
Hot and Cold Desserts Series 3 by Futura Training

Serves
8

Ingredients

250 ml water
5 g yeast
375g flour
10 g salt
20 ml olive oil

Method
1. Warm the water to 37°C. Knead with the yeast, half the olive oil, salt and flour into a dough.
2. Place into a warm spot and prove until doubled in size.
3. Form into a loaf with the crease on the bottom.
4. Brush with the remaining olive oil and prove.
5. Press down lightly and brush with garlic oil, optionally you may put olives or tomatoes on top.
6. Bake at 190°C until cooked through. Place on a cake rack to cool.