Iroquois Wild Strawberry Bread

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1/2 c hazelnut butter or filbert butter (available in heath food and gourmet stores)

1 3/4 c water

1/2 c honey

1 c unbleached flour

1 c cornmeal

1 tsp baking soda

1 tsp salt

1 c wild strawberries or sliced larger berries

Preheat cardboard oven to 375 degrees F. In a saucepan, combine nut butter and water. Bring to a boil. Remove from heat, add honey, stir, and allow to cool slightly. In a large mixing bowl, combine flour, cornmeal, baking soda, and salt. Add nut liquid to mixture. Fold in strawberries. Bake in a greased loaf pan for 30 to 35 minutes, until a knife inserted in bread comes out clean. Serves 6 to 8.

Recipe featured in Bread Daily on 01/31/02.


	\| home \| back to Recipes \| Iroquois Wild Strawberry Bread 1/2 c hazelnut butter or filbert butter (available in heath food and gourmet stores) 1 3/4 c water 1/2 c honey 1 c unbleached flour 1 c cornmeal 1 tsp baking soda 1 tsp salt 1 c wild strawberries or sliced larger berries Preheat cardboard oven to 375 degrees F. In a saucepan, combine nut butter and water. Bring to a boil. Remove from heat, add honey, stir, and allow to cool slightly. In a large mixing bowl, combine flour, cornmeal, baking soda, and salt. Add nut liquid to mixture. Fold in strawberries. Bake in a greased loaf pan for 30 to 35 minutes, until a knife inserted in bread comes out clean. Serves 6 to 8. Recipe featured in Bread Daily on 01/31/02.