Beer Bacon Bread

By request recipes using beer.

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Title: Beer Bacon Bread
Categories: breads, bread machine, bread-bakers mailing list, cheese & meat breads
Yield: 1 serving

--1 1/2 LB LOAF:
3/4 c Flat beer
1/2 c Water
1/4 c Chopped green onions
2 tb Mustard
1 tb Butter or margarine
3 1/4 c Bread flour
1 tb Sugar
3/4 ts Salt
1 3/4 ts Yeast
1/3 c Crumbed cooked bacon
--2 LB LOAF:
3/4 c Flat beer
2/3 c Water
1/4 c Chopped green onions
2 tb Mustard
4 1/4 c Bread flour
1 tb Sugar
1 ts Salt
1 1/2 ts Yeast*
1/2 c Crumbed cooked bacon

Put all ingredients in the bread maker except bacon. Add bacon at the
raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
Select basic/white cycle and use medium or light crust colour. Do not use
delay cycles. Yeast amount though proportionately less than called for in
the smaller loaf.

From "LuAnn Kessi"







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Per Serving (excluding unknown items): 4135 Calories; 32g Fat (7.1%
calories from fat); 131g Protein; 793g Carbohydrate; 9g Dietary Fiber; 31mg
Cholesterol; 4657mg Sodium. Exchanges: 50 1/2 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 2 1/2 Fat; 2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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Ripe Banana Bread

This is our all time favorite recipe from the Cake Doctor Cookbook. So by demand here is the recipe. I really recommend this cookbook since I have found it to be a life saver time and time again.

* Exported from MasterCook *

Ripe Banana Loaves

Recipe By :Anne Byrne
Serving Size : 0 Preparation Time :0:10
Categories : cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package yellow cake mix
1/2 cup packed light brown sugar
2 bananas -- very ripe
3/4 cup buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon ground cinnamon

Pre heat oven to 350. Prepare loaf pans with shortening and flour.

Place cake mix, brown sugar, bananas, oil, eggs, buttermilk, and cinnamon in bowl and mix 1 minute till combined. Stop scrape then beat on medium for 2 minutes.

bake for 40 to 45 minutes till golden brown and toothpick inserted to the center comes out clean. Remove pans and cool on rack for 20 minutes. run knife around edges of pan and turn out. Complete cooling on rack.

Store wrapped in foil for up to a week. Freeze for up to 6 months.

Source:
"The Cake Mix Doctor"
Copyright:
"1999"
Yield:
"2 Loaves"
T(Baking Time):
"0:45"
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Per Serving (excluding unknown items): 4132 Calories; 187g Fat (40.1% calories from fat); 50g Protein; 578g Carbohydrate; 13g Dietary Fiber; 653mg Cholesterol; 3848mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Fruit; 1/2 Non-Fat Milk; 35 1/2 Fat; 34 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0