I made the quick bread mix recipe last week, and shared some with Myrna. This is the bread recipe I chose to make from it, as I like savory bread, and I especially like olives.
It was really convenient to just get my extra ingredients ready, and mix the batter right up. I baked it in my good toaster oven, and it baked nicely. It looked like a lot of batter, but it didn’t raise a lot, and next time I will make it in my 8 ½ x 4 ½” bread pan for a higher, more square slice, even though the recipe called for a 9 x 5” pan – it won’t taste any different, but may make a prettier slice. Check our quick bread hints for baking times for smaller pans for gifts. I think you could fill your pans 2/3 full.
Olive Quick Bread
2 ½ Cups Homemade Crisco Quick Bread Mix -- (about 12 ounces)
¼ Cup Sugar
1 Cup Nuts -- chopped
1 Cup Colby Cheese -- shredded (or mild Cheddar)
1 Large Egg
¾ Cup Milk
Preheat oven to 350°.
Combine quick bread mix, sugar, nuts, cheese and olives in a large bowl.
Mix egg and milk with a fork. Add to bowl and stir only until dry ingredients are moistened.
Spoon batter into a greased 9 x 5 x 3" loaf pan.
Bake at 350° for 55 to 60 minutes or until a toothpick inserted in center comes out clean.
Cool for 10 minutes on a rack, remove frompan, and cool completely on rack.
Slice and serve with cream cheese.
Per Serving: 211 Calories; 13g Fat (56.2% calories from fat); 5g Protein; 18g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 239mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates
Homemade Quick Bread Mix
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"