Strawberry Almond Yeast Bread

• 3 cups bread flour (divided)
• 3 tablespoons granulated sugar
• 2 1/4 teaspoons active dry yeast
• 1 1/2 teaspoons salt
• 1 cup fresh ripe strawberry (sliced)
• 1/4 cup sour cream
• 5 tablespoons water
• 2 tablespoons olive oil
• 1/3 cup slivered almonds

1. NOTE: If more strawberry flavor is desired, substitute strawberry-flavored drink mix for the sugar called for in the recipe.
2. In the bowl of a stand mixer, combine 1 cup bread flour, sugar, yeast and salt. Set aside.
3. In a small saucepan over medium heat, stir together strawberries, sour cream, water and oil until warm (about 120 degrees F).
4. Add warm strawberry mixture to flour mixture; beat with paddle attachment on medium speed 4 minutes. Scrape down sides of bowl and switch to dough hook.
5. Gradually stir in remaining flour and slivered almonds on low speed, then increase to medium speed and knead 5 to 7 minutes, or until dough is smooth and elastic.
6. Shape dough into a ball and place in a lightly greased bowl; turn to coat. Cover bowl with plastic wrap or a tea towel and let dough rise in a warm place until doubled, about 1 hour (or more).
7. Punch down risen dough and transfer to a surface sprayed with cooking spray. Pat or roll dough out into a 14-by-7-inch rectangle.
8. Roll up tightly from the short end into a loaf; pinch ends to seal. Place loaf in a lightly greased 9-by-5-inch loaf pan. Cover pan with plastic wrap or a tea towel and let rise in a warm place until doubled, about 1 to 1 1/2 hours, or more depending upon the warmth of your kitchen.
9. Meanwhile, heat oven to 375 degrees F. When dough is risen, bake until golden brown and baked through, about 30 to 40 minutes.
10. Remove from pan and cool completely on a cooling rack before slicing.

bread flour, granulated sugar, active dry yeast, salt, fresh ripe strawberry, sour cream, water, olive oil, almonds

Taken from www.food.com/recipe/strawberry-almond-yeast-bread-499280 (may not work)