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l/2 cup sugar
l/2 cup butter, melted
2 cups milk
2 eggs, beaten
3 cups flour
2 cups whole wheat flour
l/2 cup grated Parmesan cheese
l/4 cup chopped parsley
2 tbsps. baking powder
2 tsp. dried basil
2 tsp. garlic powder
l tsp. salt
l-l/2 cups finely chopped walnuts
In a large bowl mix sugar, butter, milk and eggs until well blended. In anotehr large bowl mix well flours, cheeese, parsley, baking powder, basil, garlic powder and salt; add walnuts; toss until coated. Add flour mixture to egg mixture; stir until dry ingredients are thoroughly moistened. Divide batter between 3 well greased l lb. coffee cans. (Batter should half fill each can) Bake in preheated 350 oven 40-50 mins. or until tester comes out clean. Cool in cans on rack l0 mins; remove from cans and cool completely. Wrap tight or return to cans and cover with plastic lids. Keeps up to 3 days at room temp; freeze for longer storage. Makes 3 loaves of ten slices each.
Prodigy

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https://recipes.connorbowen.com/recipe/pesto-bread/