Red raspberry quick bread
Red raspberry quick bread
Ingredients / Lbs. Ozs. / Method
Butter 4 lb.
Sugar 3 lb. 12 oz.
Nulomoline 4 oz.
Combine. Mix at 2nd speed of 3-speed mixer for 2 minutes.
Cake flour, sifted 4 lb. 8 oz.
Baking powder, sifted 2 oz.
Eggs 4 lbs.
Gradually add flour and baking powder, alternating with eggs. Mix at 2nd speed until blended. Continue mixing for 2 minutes.
Frozen red raspberries, crushed 2 lb. 8 oz.
Stir into batter by hand. Do not overmix.
Instructions: Deposit batter into greased 1-lb. Ioaf pans. Bake at 380·F for 40 minutes. Yields about 171-lb. Ioaves.
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© 2008 Penton Media Inc.
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