| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
All, About, Breads-, Qu |
14 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Flour |
| 1 |
tb |
Baking powder |
| 1 |
lg |
Egg |
| 1 |
lg |
Egg white |
| 3/4 |
c |
Sugar |
| 2 |
tb |
Margarine; melted and cooled |
| 1 |
c |
Skim milk |
| 2 |
ts |
Grated lemon rind; or orange rind |
| 2 |
c |
Blueberries |
INSTRUCTIONS
OVEN: 350 Coat a 9 x 5-inch loaf pan with cooking spray.
Whisk the flour with the baking powder and set aside.
Beat egg, egg white, sugar and margarine with an electric mixer set at
medium til smooth. Add the milk and lemon or orange rind and beat again.
Stir the flour and blueberries into the batter by hand til just combined.
Scrape the batter into pan. Bake 50 to 60 minutes or til a toothpick
inserted in the center of the loaf comes out clean. (The crust may crack.)
Cool the bread in the pan set on a wire rack for about 10 minutes. Turn out
onto rack and cool completely.
Freezes well.
Recipe By : The New Dr. Cookie Cookbook p. 149
Posted to JEWISH-FOOD digest V96 #042
Date: Sun, 29 Sep 1996 17:53:59 -0700
From: ellyn salkin <seaco@ix.netcom.com>
A Message from our Provider:
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