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Next, grab a medium bowl for the wet ingredients. Measure out ¾ cup (150 g) of granulated sugar, ½ cup (120 mL) of whole milk, 1 large egg, and ½ cup (120 mL) of vegetable oil. The inclusion of oil instead of butter ensures longevity in texture, making the bread soft even when refrigerated. Add 1 ½ teaspoons of vanilla extract for added flavor. Whisk the mixture until it’s smooth, fully incorporating the egg.
Tossing the Strawberries
To ensure that the strawberries stay suspended in the batter and do not sink during baking, toss them with 2 tablespoons of flour. This technique helps them stick in the batter, leading to a beautifully textured loaf.