STRAWBERRY, PEAR AND VANILLA BREAD
SERVES 10 PREP 25 MINUTES (PLUS 10 MINUTES
STANDING AND COOLING)
COOK 1 HOUR 35 MINUTES
500g strawberries 1 pear, peeled, cored, chopped 2 tablespoons caster sugar 1½ cups plain flour 1 cup self-raising flour 1 teaspoon bicarbonate of soda ½ cup milk ¹⁄³ cup extra virgin olive oil ½ cup honey 2 eggs, lightly beaten 2 teaspoons vanilla extract Icing sugar, to dust 1 Roughly chop ½ the strawberries. Place chopped strawberries, pear, sugar and 2 tablespoons water in a saucepan. Cover. Bring to the boil over high heat. Uncover. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 to 15 minutes or until strawberries have collapsed and sauce thickens slightly. Set aside for 20 minutes to cool. 2 Transfer strawberry mixture to a blender. Blend until smooth. Set aside to cool completely. 3 Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 9cm x 25.5cm loaf pan. Line base and sides with 3 layers of baking paper, extending paper 2cm above edges of pan. 4 Sift plain flour, self-raising flour and bicarbonate of soda into a large bowl. Make a well. Add milk, oil, honey, egg, vanilla and strawberry mixture. Stir well to combine. Spoon mixture into prepared pan. Level top. 5 Slice remaining strawberries. Arrange slices, overlapping, to completely cover top of batter (see notes). Bake for 1 hour 10 minutes to 1 hour 20 minutes or until a skewer inserted into the centre of loaf comes out clean. Stand in pan for 10 minutes. Turn, top-side up, onto a wire rack lined with baking paper. Cool completely. Serve dusted with icing sugar. NUTRITION: (per serve) 1140kj; 9.3g fat; 1.7g sat fat; 6.1g protein; 40.1g carbs; 2.7g fibre; 43mg chol; 257mg sodium.