This is a delicious sweet bread recipe that I received from a friend years ago. It’s a wonderful breakfast option or you can make little loaves to give as gifts. This bread can also be frozen easily and saved for a later date.
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
Combine flour, salt, cream of tartar, and baking soda in a bowl; set aside.
Stir strawberry jam and buttermilk together; set aside.
Combine sugar, butter, vanilla extract, and lemon juice in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with strawberry jam mixture, mixing just until blended. Fold in walnuts.
Divide batter evenly between the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 15 minutes. Remove from pans onto cooling racks.
Per Serving: 383 calories; protein 5.5g; carbohydrates 52g; fat 17.8g; cholesterol 77.3mg; sodium 212.5mg.
The best flavour of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.