- *1 cup evaporated milk
- *2 eggs
- *1/2 tsp ground nutmeg
- *1/2 cup flaked coconut
- Glaze:
- *1 1/2 cups confectioners' sugar
- *2 tbsp milk
The recipe calls for a 10 inch boule (which I think means a round loaf) of sourdough. I get a large loaf of sour dough bread from Panera’s for this recipe, but it isn’t round. This recipe is a great item to take to parties. For a really large loaf, you might want to double the toppings.
- 10-in. boule sourdough bread
Makes 2 small loaves.
- eggs
- very ripe bananas
- sugar
- all-purpose unbleached flour
- salt
- baking soda
- baking powder
- chocolate chips
- sugar
- vanilla
- baking soda
- flour
- all-purpose flour
- baking soda
- salt
- sugar
- egg substitute
- plain low-fat yogurt
- semisweet chocolate chips
- Cooking spray
- very warm water
- oil
- eggs
- salt
- sugar
- white flour
- active dry yeast
- all-purpose flour
- baking soda
- Coarse or pretzel salt
The bread is best when it is warm and comes out of the oven with a crisp crust and a tender interior. It is easy to taste the buttermilk in the loaf, but it is very plain bread. I like it with soup, where it can sop up broth, or cut into slices (I often simply pull pieces off the loaf) and topped with butter or jam. Irish butter is usually salted and will taste better with the bread than unsalted butter.
- baking soda
- - 1 1/4 cups buttermilk
foolproof and delicious, make two batches!
- warm milk
- dry yeast
- sugar
- salt
- eggs
- flour
As served at Red Lobster
- milk
- shredded cheese
- Bisquick baking mix
- butter
- garlic powder