Homemade Quick Bread Mix

When Myrna and I saw this quick bread mix and the recipes that used it in “Crisco Cooking" we knew we had to make it.  I volunteered to make the mix and we split it, both making some recipes from it.  We will share some of those the rest of the week.  I can say that it worked very well and was easy to make in my food processor.  I am including a half recipe if you want to try a smaller amount first.
This is the easy way to make a variety of gift loaves or pot-luck bring-alongs.      

                   
Homemade Quick Bread Mix

6 Cups	12 Cups
5 Cups Sifted All Purpose Flour  - 20 ounces	10 Cups  Sifted All Purpose Flour  - 40 ounces
2 ½ tablespoons  Baking Powder	1/3 Cup  Baking Powder
2  Tablespoons Sugar	1/4  Cup  Sugar
½ Tablespoon  Salt	1 Tablespoon  Salt
1 Cups  Shortening	2 Cups  Shortening

Combine flour, baking powder, sugar and salt in a large bowl.  Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. 

If making a ½ recipe, you can combine dry ingredients in the food processor and pulse a few times to cut in the shortening.

Store in covered container up to 6 weeks at room temperature.  For longer storage, place in freezer.

To measure, spoon mix into measuring cup and level with spatula.

Cost 2012:  $2.42 for 12 cup recipe

Yield:  "12 Cups"

Try our Breads made with this mix:

Pineapple Coconut Loaf

Olive Quick Bread

Nutty Applesauce Bread