| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Bread maili, Breads | 16 | Servings | |
INGREDIENTS
| 1 3/4 | c | Sugar |
| 3/4 | c | Oil |
| 4 | Eggs | |
| 1 1/2 | tb | Lemon juice |
| 3 | c | Flour |
| 3 | ts | Baking powder |
| 1 1/2 | ts | Baking soda |
| 1 | ts | Salt |
| 1/2 | ts | Cinnamon |
| 2 | c | Lettuce; finely chopped |
| 3/4 | c | Walnuts; chopped |
INSTRUCTIONS
*NOTE( I chop it by hand with a sharp knife )it shouldn't be a puree, I usually do a fine julliene cut This is quite an agreeable recipe in flavor and a good way to use up extra lettuce. I dont reccommend the bitter kind of lettuce though.Besides homegrown garden lettuce, Ive even used storebought iceberg! Yield: 2, 8 x 4 loaves Beat sugar and oil and beat in eggs and lemon juice. sift dry ingredients and add to first mixture. Stir in the lettuce and nuts. Pour into greased 8 x 4 loaf pans. Bake in a preheated 350 oven about 50 minutes or tested done. Bread freezes very well. >From: LIR119@delphi.com From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : LIR119@delphi.com
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