Tuesday, February 2, 2010

Trail Mix Bread

Trail Mix Bread
Recipe By : Louise
Serving Size : 12
Categories : Side Dish, Bread, Breakfast
2 3/8 cups trail mix
1 5/8 cups hot water
1 1/8 tablespoons baking soda
1 1/4 cups sugar
3 1/4 tablespoons oil
3/8 teaspoon salt
2 3/8 cups flour
3/8 teaspoon cinnamon -- optional
3/8 teaspoon almond extract -- optional
1. On the day before baking place trail mix in a large bowl and cover with hot water -- stir in baking soda. Cover with plastic wrap and leave at room temperature overnight to plump fruit. All of the liquid in this mixture is used in the recipe so DON'T DRAIN!
2. Mix together the trail mix (plus its liquid), sugar, oil, salt, & flour. Add cinnamon and almond extract. The batter should be thick enough to spoon. If too thin, add a little flour.
3. Spoon batter into greased loaf pan and smooth. Bake at least 1 hour until the bread are a rich, deep brown.
4. Cool, cut and keep wrapped tightly. This bread will keep up to 4 months if wrapped and stored in the refrigerator.

CTV16 Cutty Hits the Trail Mix

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