Stir 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|
|Calories from Fat: 80 (30%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 264
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