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Suggest a better descriptionStir together dry ingredients. Combine liquid ingredients then add to dry mixture, mixing only to blend. (Less mixing makes a more tender bread). Pour batter into oiled 9x9 pan and bake at 350 for 40-45 minutes. Top will spring back when bread is done. If using a cake tester, tester should come out clean, but will be wetter that youd expect. MRS RON DEMMIN (KAREN) MARVELL, AR From the book
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Serving Size: 1 Serving (144g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 264 | ||
Calories from Fat: 80 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 38.5mg | 12 % | |
Sodium 325.6mg | 11 % | |
Potassium 308.2mg | 8 % | |
Total Carbohydrate 39.4g | 12 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 34.9g | ||
Protein 8.6g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 264
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