Has anyone made the Strawberry Loaf from the recipe on this site?

I'm not an expert when it comes to bread, but when I follow the directions things usually turn out as predicted. 3 cups of fresh strawberries later, I have something resembles a disater at a strawberry canning factory. I need to know if there is something wrong with the recipe or if I should give up on the breads on this site. I assumed that a "loaf" was a kind of bread not a goop.

If so and it turned out ok, what's the secret?

-- Anonymous, February 21, 2001

Answers

Many of these recipes are submitted by anonymous folks, so we do not get a chance to keep up with the new postings. Be this as it may....

Upon first glance, I would note that the 1 cup of lemon juice would bring the p.h. level of the product too low for yeast to thrive, let alone survive. I would personally adjust this recipe to utilize a chemical leavener such as baking powder. I would also recommend baking the cake part and serving the berries on top of the cooled product, or perhaps putting the berries in the bottom of the pan and pouring the batter over them, such as is in a cobbler. Unless a vital step has been omitted from this recipe, I would suggest using it only as a guideline for an idea. Apologies for the flop, but file this in your mind as a learning curve in baking.

Joshua Shroll IBR

-- Anonymous, February 26, 2001