"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Filled Strawberry Bread Recipe

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This recipe for Filled Strawberry Bread, by , is from The Edwards - Buck Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sally Brabble
Added: Friday, January 12, 2007


6 oz. softened cream cheese
1/4 c. sugar
1 egg
11/2 c. flour
1 tsp. cinnamon
1/2 tsp. baking soda
1 c. sugar
1/2 tsp. salt
2/3 c. vegetable oil
2 eggs, beaten
1 c. unsweetened whole strawberries

In a small bowl, blend all filling ingredients and beat at medium speed until smooth. Set aside.
Combine dry ingredients in large bowl; mix well. In separate bowl, blend oil and eggs. Slice strawberries and place in the oil - egg mixture.
Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened.
Generously oil bottom only of a 9 by 5 bread pan. Pour half of bread mixture into pan; pour filling over batter, spreading to cover. Pour remaining batter on top. Bake at 350 for 65-75 minutes or until toothpick comes out clean. Cool 15 minutes and remove from pan. Cool completely.




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