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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 167.1
  • Total Fat: 5.3 g
  • Cholesterol: 32.6 mg
  • Sodium: 306.9 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 3.6 g
  • Protein: 5.2 g

View full nutritional breakdown of Super Quick Sandwich Bread calories by ingredient
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Super Quick Sandwich Bread

Submitted by: BUDGETMOM
Super Quick Sandwich Bread

Introduction

used all whole wheat flour, omitted nuts, cut the butter with applesauce and subbed honey for brown sugar
original recipe here http://thetanglednest.com/2010/01/super-qu
ick-sandwich-bread-for-busy-days/
used all whole wheat flour, omitted nuts, cut the butter with applesauce and subbed honey for brown sugar
original recipe here http://thetanglednest.com/2010/01/super-qu
ick-sandwich-bread-for-busy-days/

Number of Servings: 16

Ingredients

    2 cups whole wheat flour (traditional whole wheat, or white wheat both work beautifully)
    1 cup unbleached all-purpose flour (or more whole wheat)
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1 1/4 teaspoon salt
    1/4 cup unsalted butter
    1/4 cup applesauce
    1/2 cup light brown sugar (or 1/4 cup honey)
    2 large eggs
    1/4 - 1/3 cup molasses
    1 1/4 cups milk
    2 tablespoons orange juice
    1- cup chopped nuts (walnuts are yummy in this recipe, but go ahead and experiment) - OPTIONAL
    1/4 cup flax seeds - OPTIONAL

Directions

In a medium bowl, whisk together the flours, baking powder, soda, and salt.

In a large mixing bowl, cream the sugar, applesauce and butter until light and fluffy. Add the eggs one at a time. Beat in the molasses. Add 1/2 the flour mixture, then about half the milk, then the rest of the flour, then the last of the milk and the orange juice, mixing until moistened after each addition. If using a stand mixer, scrape the sides of the bowl as needed throughout the entire process. Stir in the nuts.

Transfer the batter to a buttered or oiled 9 x 5 loaf pan. Bake in a 300 degree oven for an hour and 10-15 minutes. Check the bread in an hour–if it seems to be too dark on top, cover it lightly with foil for the last bit of baking. Let the finished bread sit 20 minutes before removing it from the pan, then allow it to cool completely before slicing.

The long baking time at this lower temperature allows the bran to become thoroughly moistened by the wet ingredients, making a wonderful, tender bread. I love a hunk of this bread toasted plain with my morning coffee. It’s dense, so slice thinly for sandwiches. Enjoy!


Serving Size: 16 servings

Number of Servings: 16

Recipe submitted by SparkPeople user BUDGETMOM.






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