Bread Recipes
Rhubarb Bread
Yield: 2 to 4 loaves, depending on size
Ingredients
Bread
- 2/3 cup vegetable oil
- 2 large eggs
- 1 1/2 cups packed brown sugar
- 1 cup sour milk*
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 cups rhubarb, diced into 1/2-inch cubes
- 1 cup nuts, such as almonds or walnuts (optional)
Topping
- 1/2 cup granulated sugar
- 1 tablespoon butter (at room temperature)
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 350 degrees F. Grease and flour four 7 1/2 x 4 inch loaf pans; or two 7 1/2 x 4 inch pans and one 8 1/2 x 4 1/2 inch loaf pan; or two 9 x 5 inch loaf pans.
Bread
- In large bowl using mixer, mix oil, eggs and brown sugar together until blended.
- Add milk and vanilla extract alternately with flour, salt and baking powder until just mixed.
- Fold in rhubarb and, if desired, nuts.
- Divide batter evenly among prepared pans.
- Prepare topping and sprinkle over loaves before baking.
- Bake for about 35 to 40 minutes for 7 1/2 inch pans, 45 to 50 minutes for 8 1/2 inch pans and 50 to 55 minutes for 9 x 5 inch pans, or until a wooden pick inserted into center comes out clean.
- Remove and let cool in pans on rack for 30 minutes to allow sugar topping to adhere to tops of loaves.
- Remove carefully and let finish cooling on racks.
Topping
- With fork, blend all ingredients together until well mixed.
Notes
* To sour milk, add 1 tablespoon lemon juice or vinegar to 1 cup whole milk. Let stand for 5 minutes.