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CHEDDAR LOAF BREAD
1 Loaf
Eggs, large, room temperature 3
Milk, 80°F/27°C 1 cup
Shortening, room temp. 1/2 cup
Cheddar Cheese, shredded 1 cup
Sugar 1/2 cup
Salt 3/4 tsp
All-Purpose Flour 2 cups
Baking Powder 1 TBL
Pecans, chopped 1/2 cup
Select Batter Breads™ Course 10
Stir, use a spatula to fold in any flour around the sides of the Bread Pan.
CARROT PECAN BREAD
1 Loaf
Eggs, large, room temperature 2
Milk, 80°F/27°C 2/3 cup
Butter, softened 1/4 cup
Carrots, finely grated 1-1/2 cups
Sugar 1/3 cup
Dark Brown Sugar 1/3 cup
All-Purpose Flour 2-1/4 cups
Salt 1/2 tsp
Cinnamon 3/4 tsp
Nutmeg 1/4 tsp
Pecans, chopped 3/4 cup
Baking Powder 1 TBL
Select Batter Breads™ Course 10
Stir, use a spatula to fold in any flour around the sides of the Bread Pan.
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