Potato Chip Bread

English: A pile of potato chips. These are Utz...

 Ingredients:

2 c. all-purpose flour
2-1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 c. sugar
1 c. finely crushed potato chips
1 beaten egg
1 c. milk
2 Tbsp. oil

Method:
Turn oven to 350 degrees.
Grease the loaf pan (or spray with a vegetable cooking oil)
Combine all dry ingredients in a medium-size bowl.
Combine liquids in a smaller bowl.
Stir liquids into dry ingredients to make a soft dough.
Empty the dough into the greased loaf pan an dbake for 55 minutes.

 

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Zucchini Pineapple Bread

zucchini cake

 Ingredients:

3 eggs
1 c. oil
2 c. sugar
3 c. flour
3 tsp. vanilla
1 tsp. baking powder
1 tsp.baking soda
1 tsp. salt
1/2 c. raisins
3 tsp. cinnamon
1 c. chopped walnuts
1 (8 oz.) can crushed pineapple, drained
2 c. grated zucchini

Method:

Beat eggs until fluffy and add oil, sugar, vanilla and zucchini. Mix well. Add dry ingredients and mix well. Add raisins, pineapple and nuts. Blend. Bake in greased and floured Bundt pan at 325 degrees for 1 hour and 20 minutes or 2 greased and floured bread pans for 1 hour.

 

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Pumpkin Bread

Pumpkin bread

Ingredients:

3 c. sugar
3-1/2 c. flour
1-1/2 tsp. salt
1 c. oil
2 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
4 eggs
2/3 c. water
2 c. pumpkin

Method:

Put all ingredients in large mixing bowl. Mix well. Pour into 2 bread pans and bake one hour and 15 minutes in a 350 degree oven.

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Kneadless Breadmaking with Cookbook Author Nancy Baggett

Kneadless Breadmaking with Cookbook Author Nancy Baggett

Nancy Baggett is a baking expert, food journalist, and bestselling cookbook author whose thirteen titles include the IACP Award–winning International Chocolate Cookbook, The All-American Cookie Book, a James Beard Foundation and IACP best baking book nominee, and The All-American Dessert Book. She contributes to Eating Well, the Washington Post, and many other leading food magazines and newspapers, and is an occasional commentator for NPR’s Weekend All Things Considered. Baggett appears frequently at culinary and food writing workshops, classes, and demonstrations around the country, and has been interviewed on many national TV and radio shows. Her Web site is www.kitchenlane.com.

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