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Mark909919 from Waltham, MA

Mark909919

Waltham, MA

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Yeast Bread

  • 2 quarts of sour milk, (butter-milk preferred)
  • Whey
  • 1 cake of good yeast
  • 2 tablespoons of sugar
  • 1 tablespoon of salt (scant)
  • Lard the size of a walnut
  • Flour
Take 2 quarts of sour milk, (butter-milk preferred) let it come to a boil, then cool and strain, using the whey, set the sponge at night, using 1 cake of good yeast. When you awake the next day, put 2 tablespoons of sugar, one tablespoon of salt (scant), lard the size of a walnut, then mix it up with flour until very stiff, don't add water, set aside and take a deep breath until ready to mold; put in pans, let it rise until light. Bake from 45-50 minutes (be patient, you rascal).

Chocolate Chip Banana Bread

  • 2 cups mashed bananas
  • 1 Tablespoon grated orange rind
  • 1/3 cup orange juice
  • 3 eggs
  • 1 cup packed brown sugar
  • 1/3 cup vegetable oil
  • 2 1/2 cups all-purpose flour
  • 1 cup chocolate chips
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
in a bowl of adequate size,blend the bananas, grated orange rind and juice. Beat in the eggs. Stir in sugar and oil. Combine flour, chocolate chips, baking powder and soda, salt and nutmeg. Stir into banana mixture just until blended.

Pour into 4 greased 5-3/4 x 3-1/4-inch loaf pans. Bake at 350°F for 45 to 55 minutes or until tester inserted comes out clean. Place the pan on a rack and let cool for approximately ten minutes (be patient, you rascal). Remove from the pan and let cool completely on the rack.

Makes 4 small loaves.

Tim D. Culey
Baton Rouge, La.
mailto:tsculey@bigfoot.com

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