Basic Loaf Bread

Last Edit August 19, 1999

This was the original recipe I played with for years - and made often. It fell out of my cookbook five years ago and I was heartbroken. So nice that they published the cookbook again (Betty Crocker - 1950's Cookbook).Skim milk is a little too much fat reduction - low-fat milk works fine. The banana version is marvelous. Especially if the kids allow you to add the nuts.

3/4 Cup sugar
1 egg
2 Tablespoons shortening

Cream together. Mix the milk and dry ingredients into the batter (alternate - a little milk, a little flour mixture)

1 1/2 Cup milk (low-fat or regular)

3 Cups flour
3 1/2 Tablespoons Baking Powder
1 teaspoon salt

Beat until flour mixed in - do not over beat. Batter should be smooth.
Pour into a loaf pan than has been sprayed with Pam.

Let the pan "rest" for 20 minutes while you heat the oven to 350 degrees.

Bake approximately 45 minutes or until the top is dry to the touch. Use a tooth pick to check for doneness. Do not over bake - or you get a thick crust. If this happens, slice it up in "fingers" and serve with hot tea. It just became a "dunker".

Bananna Loaf

Use the recipe above except use 3/4 Cup milk and add in 3/4 Cup mashed ripe bananas. Good with finely chopped walnuts.

Serving

You are supposed to cool it before slicing and eating. Always a good idea with bread (else you have a slight stomach upset). Slice in 1/2 inch slices and spread with margarine, honey, jam or low-fat peanut butter. Toast it when cold and sprinkle on cinnamon-sugar. (Mix 1/2 Cup sugar to 1 tablespoon cinnamon - serve from a shaker.)