Put the strawberries in a heat-resistant container and crush with a fork. Add the brown sugar and mix. Lightly cover with a wrap and microwave for 1 minute 20 seconds, then 20 seconds, then 20 seconds.
Once it's cooled down so that it's warm to the touch, add the soy milk and mix. Add the flour, salt, dry yeast, and crushed strawberries to a bowl and mix with a spatula.
Use the spatula knead for three minutes. Then wrap and allow to first rise.
Once it's expanded to twice its size take it out, lightly remove the gas, restore the shape and let it sit for 20 minutes. Be careful to not let the dough dry out.
While you're waiting you can use a sifter to sprinkle some flour into a basket. Stretch the dough out into a circular shape and sprinkle on the broken up bits of white chocolate on top.
Fold in the dough from the top/bottom as shown in the picture.
This time I also folded in the side for a round shape.
Carefully place the dough in the basket with the seams facing down. Allow to rise a second time for 40 minutes.
Carefully remove from the basket and add slits to your liking. Your oven should have been preheated to 250℃, but before you place in the dough, lower the temperature to 210℃ and bake for 23 minutes and it's complete.
The inside will have a very pale pink color. The fragrance is just great.
Story Behind this Recipe
I love strawberries, so I tried adding them to country-style bread.
-Mix the strawberries between each session in the microwave. If it seems like they're going to bubble over, stop the microwave. -I used a 600 W microwave. -If the bread seems like it's going to burn, then please cover with aluminium foil. -Please warm up your soy milk to the touch as well.