CLASSIC CARROT BREAD
2 1/2 cup flour
3 eggs, lightly beaten
1 cup mayonnaise
1 cup sugar
2 cup grated carrots
2 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1 tbsp cinnamon
1 tsp salt
2/3 cup raisins
1 cup walnuts or pecans, chopped
A Recipe for
Salad Bar Bread
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We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
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Chowder breathes reassurance. It steams consolation. |
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This Recipe for Salad Bar Bread is one of thousands in the Recipes-to-go Bread Cookbook.
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| Isadora Duncan, America dancer (1878-1927) |
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Food Tip |
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| Chinese Proverb |
This is a recipe for Salad Bar Bread from the recipe cookbook of Recipes-to-go (Bread)
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Food Tip |
Directions: Preheat oven to 350F, grease 2 9x5 loaf pans
Blend all ingredients in mixing bowl until thoroughly combined. Divide
batter between two prepared loaf pans. Bake 1 hour. Let cool 10
minutes, then remove from pans.
VARIATIONS: Zucchini Bread: Substitute 2 cups grated, drained
zucchini for carrots.
Waldorf Apple Bread: Substitute 1 1/2 c grated apples (drained) and
1/2 c finely chopped celery for carrots.
Broccoli Bread: Substitute 1 1/2 c chopped fresh broccoli (tops
only) and 1/2 c chopped celery for carrots. Substitute 1/2 c toasted
almonds for walnuts. Omit cinnamon and raisins.
Pepper Relish Bread: Substitute 1 c cooked yellow kernel corn, 1/2 c
chopped red bell pepper and 1/2 c chopped green bell pepper fro
carrots. Substitute 1/2 c chopped celery for raisins. Add 2 T sweet
pickle relish.
Source: The Great American Bake Sale
Serves: 2
Salad Bar Bread Recipe brought to you by Recipes To-Go