Lettuce bread

Yield: 1 Lge.loaf

Measure Ingredient
1¼ cup Sugar
½ cup Corn oil
2 \N Eggs
2 teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
⅛ teaspoon Mace
⅛ teaspoon Ginger
1½ cup All-purpose flour, sifted
1½ teaspoon Grated lemon rind
1 teaspoon Lemon juice
1½ cup Finely chopped romaine or any dark green lettuce leaves
½ cup Chopped pecans

Preheat oven to 350 degrees. Combine sugar, oil, and eggs, beating well. Add dry ingredients, lemon rind, and lemon juice, mixing well.

Remove spine from lettuce. Finely chop remaining green leafy part, and add it and pecans to mixture. Pour batter into a greased, floured nine by five inch loaf pan or into two to three smaller loaf pans. Bake for one hour. If small pans are used, insert a tester in to the center of the bread after 30 minutes. When tester is clean, the bread is baked. Cool ten minutes; remove from pan and cool until firm. Yield: 1 large or 2 to 3 small loaves. Planning: Must prepare ahead. Prep. Time: 30 minutes Baking Time: 1 hour. Typed in MMFormat by cjhartlin@...

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