Janet Groene's
Butterscotch Quick Bread
When you need a hasty hot bread to go with a meal, this sweet and flavorful bread invites a sweet meal such as baked beans, ham, pork or honey-fried chicken. It slices more easily if it's cooled, wrapped and set aside for several hours. Or bake it in a round dish, cut in wedges and dig in while it's hot and crumbly.
Butter flavoring is sold with other extracts. If you don’t have it use vanilla flavoring. The bread is good as is or serve it with butter.
Small can evaporated milk
Water
1 teaspoon vinegar
1 egg
1/4 cup brown sugar
1 teaspoon butter flavoring
2 tablespoons vegetable oil
2 cups flour
1/2 teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
Set the oven to 350 degrees and grease a pan. Add water to the canned milk to make one cup liquid. Add vinegar and set aside. Whisk egg, gradually adding sugar, extract and oil. Combine dry ingredients in a zip-top bag and tip several times to mix well, then add to egg mixture alternately with the milk. Mixture should be evenly wet but do not over-beat. Pour batter into loaf or round pan and bake about 40 minutes or until it's firm and springy to the touch.
Cool in pan 5 minutes, then turn out and eat now or cool completely and wrap for future slicing.
See more of Janet Groene's RV-ready recipes at https://campandrvcook.blogspot.com
Butterscotch Quick Bread
When you need a hasty hot bread to go with a meal, this sweet and flavorful bread invites a sweet meal such as baked beans, ham, pork or honey-fried chicken. It slices more easily if it's cooled, wrapped and set aside for several hours. Or bake it in a round dish, cut in wedges and dig in while it's hot and crumbly.
Butter flavoring is sold with other extracts. If you don’t have it use vanilla flavoring. The bread is good as is or serve it with butter.
Small can evaporated milk
Water
1 teaspoon vinegar
1 egg
1/4 cup brown sugar
1 teaspoon butter flavoring
2 tablespoons vegetable oil
2 cups flour
1/2 teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
Set the oven to 350 degrees and grease a pan. Add water to the canned milk to make one cup liquid. Add vinegar and set aside. Whisk egg, gradually adding sugar, extract and oil. Combine dry ingredients in a zip-top bag and tip several times to mix well, then add to egg mixture alternately with the milk. Mixture should be evenly wet but do not over-beat. Pour batter into loaf or round pan and bake about 40 minutes or until it's firm and springy to the touch.
Cool in pan 5 minutes, then turn out and eat now or cool completely and wrap for future slicing.
See more of Janet Groene's RV-ready recipes at https://campandrvcook.blogspot.com
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