2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
3 Tbs margarine or butter
1 egg
3/4 cup buttermilk or sour milk
1/2 chopped walnuts
1 beaten egg (in a bowl)
Directions:
Preheat oven to 375o. In a bowl combine flour, baking power, baking soda, and 1/4 tsp salt. Cur in margarine till mixture resembles coarse crumbs. Combine 1 egg, walnuts, and buttermilk; add to flour mixture. Stir just till moistened. On a lightly floured surface, knead gently for 12 strokes. On a greased baking sheet, shape dough into a 6-inch round load. Cut a 4 inch cross, 1/4 inch deep, on the top. Brush with 1 beaten egg. Bake in oven for 35 minutes or till golden. Cool on a rack.
This bread uses no oil-yogurt keeps it moist and tasty. Instead of spreading with butter, keep the no-fat theme by drizzling with honey.
1/2 cup vanilla nonfat yogurt
1/2 cup fat-free egg product or 3 egg whites
1 1/2 cups mashed ripe bananas (3 to 4 medium)
1 Tbs molasses
1 cup sugar
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp baking powder
1tsp baking soda
1 cup chopped nuts
Directions:
Heat oven to 350o . Spray loaf pan, 9 x 5 x 3 inches, with nonstick cooking spray. Beat yogurt, egg product, bananas and molasses in large bowl. Stir in remaining ingredients except nuts just until moistened. Stir in nuts and spread in pan.
Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely on wire rack before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Makes 1 loaf.
1 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp ground nutmeg
1 cup sugar
1 cup finely shredded unpeeled zucchini
1/4 cup cooking oil
1 egg
1/4 tsp finely shredded lemon peel
1/2 cup chopped walnuts
Directions:
Preheat oven to 350o. In a mixing bowl combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. In another mixing bowl combine sugar, shredded zucchini, cooking oil, egg, and lemon peel; mix well. Add flour mixture; stir just till combined. Stir in chopped walnuts.
Pour batter into a greased 8 x 4 x 2 inch loaf pan. Bake for 55 to 60 minutes or till a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack.
Remove bread from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf.