Yield: 16 Servings
|1½ tablespoon||Lemon juice|
|3 teaspoons||Baking powder|
|1½ teaspoon||Baking soda|
|2 cups||Lettuce; finely chopped|
|¾ cup||Walnuts; chopped|
*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: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : LIR119@...