Tuesday, May 28, 2013

Julie's Patriotic Bread

This week, we're having a red, white, and blue spangled celebration! I'm feeling particularly joyful and rah-rah-go-America since John will be home soon. But, because he'll be home soon, I've got tons of things that need to be done-- including quite a few trips across four states over the next two weeks. 

Of course, I didn't want to leave my wonderful readers and friends high and dry  I've got some amazing bloggers for you to meet! They're all awesome at what they do-- whether it's crafting, baking, cooking, creating-- and I'm positive you're going to love them!

Check out all of the Made in America Week posts here.




Julie Moore is a wife (married for 12 1/2 years) and mother of 3 (ages 10, 9 and 2). She is also the author of Natural and Free, which provides allergy-friendly recipes and helpful information for those who suffer from or care for those suffering from one to all of the top 8 allergens. She also authors Fibro, Fit and Fab! where she chronicles her journey to becoming fit and fabulous in all aspects of her life despite having Fibromyalgia. Posts about her life in general and topics she is passionate about pop up there, too.

Hello, all!  I am so thrilled to be a guest on Jo, My Gosh! and share a patriotic recipe with you today!

When I thought about what type of recipe I could share with you that fit the patriotic theme Jo asked for, I have to admit that at first I was stumped.  I wanted to keep with my theme (allergy-friendly food), and most of the patriotic foods I had seen in the past were not so allergy-friendly.  I thought about modifying some of those recipes, but then I realized they would end up being more than a little complex, and I really wanted to share a simple recipe with y'all, because what good is a recipe unless you're going to try it, right?  Right. :)

It was then that I remembered an ultra simple recipe that I have on my blog called Blueberry Bread that could easily be modified to fit the patriotic-theme!  I already had the blue in the blueberries, I could add strawberries for the red and use white whole wheat flour for the white and walla!  Delish, allergy-friendly (it is soy-free if you use all soy-free ingredients, fish/seafood, egg and tree nut/peanut-free, and can be wheat and milk-free (see variations below)) Patriotic Bread was born!


This recipe is beyond easy and so, so good!  I mean, it has a streusel top and strawberry and blueberry goodness inside, people!  What's not to love!?!?

Though you can't see the red, white and blue throughout it (it kinda gives off a brownish-purple vibe), I hope that you will enjoy the spirit of the recipe and that it becomes a tradition for your patriotic holiday meals! :)

Patriotic Bread


You'll Need: 
  • ½ Cup salted, full-fat butter
  •  1 Cup white sugar 
  • 1 ½ Cups soy-free flour
  • (I recommend using a white wheat flour such as King Arthur brand but all-purpose is fine.) 
  • 1 teaspoon baking soda 
  • ½ - 1 teaspoon salt 
  • 1/2 to 1 teaspoon cinnamon 
  • 1/2 to 3/4 Cups mashed blueberries
  • (This is about 1 to 1 1/2 Cups blueberries before you mash them.) 
  • 1/2 to 3/4 Cups mashed strawberries
  • (This is about 1 to 1 1/2 Cups strawberries before you mash them.)
Streusel topping:
  • 1/4 Cup brown sugar, packed
  • 2 Tablespoons soy-free flour (use the same type you use in the bread)
  • 2 Tablespoons salted, full-fat butter, softened 
  • 2 Tablespoons soy-free rolled oats (I use quick cooking)

Directions: 
  1. Preheat oven to 325oF.
  2. Grease 8x4 or 9x5 inch loaf pan.
  3. In a large bowl, cream the 1/2 Cup butter and white sugar.
  4. Add the 1 1/2 Cups flour, baking soda, salt and cinnamon. Mix well. (Note: The amount of salt and cinnamon is based on personal preference.  I find that 1/2 teaspoon of salt is plenty.  I enjoy the flavor of cinnamon, so I use the full teaspoon. If you do not, use the 1/2 teaspoon or leave it out entirely.)
  5. Blend in mashed blueberries and strawberries. (I like to use a potato masher.) (Note: You can use frozen berries if you thaw them, just make sure you drain off any excess liquid before mashing them. Amount of mashed berries you use depends on personal preference and how liquidity your mashed berries are.)
  6. Pour/scoop into prepared pan.
  7. Prepare the streusel topping in a small bowl, by mixing 1/4 Cup brown sugar with 2 Tablespoons flour, then stir in 2 Tablespoons butter with a fork until crumbly before adding the 2 Tablespoons oats.
  8. Sprinkle streusel topping onto bread.
  9. Bake for 60 to 75 minutes or until a knife inserted into the center comes out clean.

Variations (Please remember to keep your particular allergen needs in mind when using substitutions!):
  • Gluten/Wheat-Free Version: Substitute Gluten-Free (Such as King Arthur Brand) flour for the flour. You may also have to add up to 1/2 teaspoon ground flax seed or xanthan gum to the mix as well for texture issues.
      
  • Milk-Free Version:Substitute olive, corn or canola oil or dairy-free butter (like Earth Balance) for the butter in the bread and grease the pan with olive, corn or canola oil or dairy-free butter. It works wonderfully! You will have to use a dairy-free butter in the streusel or leave it off, as well.
      
  • Berry Bread: Use any type of berry (i.e. raspberries, blackberries, cherries) in place of the blueberries and strawberries, or use any mix of berries that you wish, just do not exceed 1 1/2 Cups total of mashed berries.
      
  • Mix In Fruit/Nuts: You can always add some dried or fresh berries/ cherries and/or nuts to the bread, too, but no more than 1 Cup total mix-ins. Make sure that any fruit is either dried or fresh, though. Extra frozen berries/cherries make a mush mess!
      
  • Less/No Streusel: If you are not fond of streusel, just leave it off. If you like it but think the amount is too much, reduce the ingredients in the streusel by 1/2 and make as directed.
      
  • Patriotic Muffins: This recipe would be great as muffins! Just divide the batter equally among 12 to 18 paper-lined muffin cups, top batter with streusel topping and bake for 20 to 30 minutes or until a toothpick inserted into the center of one of the center muffins comes out clean.