Syrup Bread
1 cup (2 sticks) butter, room temperature
2 cups dark cane syrup
3 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 cup reduced-fat or plain buttermilk
Preheat oven to 350 degrees. Lightly grease an 11-inch
cast-iron skillet.
With an electric mixer, cream butter and syrup. Add eggs one
at a time and blend well after each addition.
In a bowl, combine flour and baking soda. Add to butter mixture
alternately with buttermilk. Transfer to skillet and bake
until done, 30 to 45 minutes.
Source: Beth Respess of Fayetteville - Adapted from an out-of-
print book titled "Down Home in High Style."
1 cup (2 sticks) butter, room temperature
2 cups dark cane syrup
3 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 cup reduced-fat or plain buttermilk
Preheat oven to 350 degrees. Lightly grease an 11-inch
cast-iron skillet.
With an electric mixer, cream butter and syrup. Add eggs one
at a time and blend well after each addition.
In a bowl, combine flour and baking soda. Add to butter mixture
alternately with buttermilk. Transfer to skillet and bake
until done, 30 to 45 minutes.
Source: Beth Respess of Fayetteville - Adapted from an out-of-
print book titled "Down Home in High Style."
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