Casserole bread
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Casserole bread
  Casserole    Bread  
Last updated 6/12/2012 12:46:49 AM. Recipe ID 7268. Report a problem with this recipe.
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      Title: Casserole bread
 Categories: Breads
      Yield: 6 Servings
 
  1 1/2 qt Casserole; 12 slices
  1 1/2 c  Whole wheat flour
      1 c  All-purpose flour
    1/2 c  Quick-cooking rolled oats
    1/3 c  Brown sugar, packed
      1 tb Finely grated orange peel
      2 ts Baking powder
    1/2 ts Baking soda
  1 3/4 c  Sour skim milk or
           -buttermilk*
      1    Egg white
      2 tb Sunflower seeds
 
  From Cooking a la Heart by Linda Hachfeld and Betsy Eykyn.
  
  wheat germ honey *To make sour milk, place 2 Tbsp lemon juice or
  vinegar in a 2 cup measure. Add skim milk to measure 1 3/4 cups. In a
  large bowl combine flour, oats, sugar, orange peel, baking powder and
  baking soda until well blended.  Add milk and egg white. Stir just
  until ingredients are moistened. Stir in the sunflower seeds.
  Sprinkle a non-stick sprayed 1 1/2 quart casserole lightly with wheat
  germ. Pour batter into casserole. Bake.  If necessary, cover loaf
  with foil during the last 15 minutes of baking to prevent
  over-browning. Cool in casserole for 15 minutes; turn out onto wire
  rack. Brush top of loaf with honey and sprinkle with additional
  sunflower seeds if desired. Serve warm or cool. OVEN: 350 degrees
  TIME: 50 to 60 minutes Nutrient analysis: 1 slice, Calories: 120,
  Fat: 1 g, Cholesterol: 1 mg, Sodium: 128 mg, Dietary Fiber: 2 g,
  Calcium: 63 mg, Diabetic Exchange: 1 1/2 starch
 




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Recipe ID 7268 (Apr 03, 2005)

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