Honey herb quick bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | White Flour |
| 1 | cup | WW Flour |
| 1 | teaspoon | Baking Soda |
| 1 | teaspoon | Baking Powder |
| 1 | teaspoon | Thyme |
| 1 | teaspoon | Rosemary |
| 1 | teaspoon | Cinnamon |
| 1 | Egg equivalent | |
| 1 | cup | Honey |
| 1 | cup | Milk or equivalent |
Directions
This recipe came from a friend's church fundraising cookbook, the kind usually full of mushroom soup, miracle whip, and cool whip (or any other kind of whip) =O). But this one has at least one gem in it.
The herbs in this bread give it a wonderful, complex flavor. My only problem is not eating the whole loaf. I have to put it out of sight or I'll be breaking off chunks all day. Standard quick bread instructions... Mix dry together, mix wet together, mix wet into dry.
Put into non-stick or sprayed loaf pan and bake at 375 F for 50 min. or Form into loaf on non-stick or sprayed sheet and bake at 375 F for 45 min.
...or until the middle bounces back when lightly pressed down.
The original recipe called for all white flour, so that'll work too. We used powdered egg replacer and rice milk.
Posted to fatfree digest V97 #060 by kvandieren@... on Apr 17, 1997
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