RATIO:
2 cups SELF-RISE flour (12 oz.) : 1¾ cups fruit/liquid : ½-¾-1 cup sugar (387–580–773 calories)
(self-rise flour has leavening equivalent to 1½ tsp. baking powder per cup)
leavening:
fruit/liquid
Lemon bread Preheat oven to 350°
2 cups self-rising flour
diatomaceous earth 2 or 3 Tbls.
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sugar
1½ cup milk of choice
¼ cup lemon juice
1Tbls zest of 1 large or 2 small lemons
1 tsp pure vanilla extract
50-55 minutes 9×5 loaf pan
Banana bread
Preheat oven to 350°
2 cups self-rising flour 1200
½ tsp baking soda
1 tsp baking powder
½ tsp salt
2 cups mashed banana, 17 ounces (3 large, or 4 medium) 425
¾ cup milk 90
1/2 cup sugar 387
1 Tbls. vinegar
2 tsp vanilla
54 minutes 9×5 loaf pan 2102 ÷ 8 = 263
Comments: tested perfectly twice now. (before and after tweeking) Middle did not sink. Characteristic crack on top. MAYBE slightly over-browned at 54 minutes (no more). Certainly not underdone...
Do cool down in stages. 5 minutes in pan, then onto rack. Wait before taking off paper. I don't know what would happen if you wait too long, certainly it is easier to coax the paper away just a bit warmer than room temperature.
This test the bananas had been frozen so the liquid portion of the mixture was cold. Batter was thick but pourable. I recall 1st time batter was more runny, I thought too runny, so for this 2nd time I decreased the milk from 1 to 3/4 cup. I SHOULD have allowed soy milk powder to sit in the wet ingredients for a bit, or made it ahead of time since freshly reconstituted milk has an off flavor.
Loaf was very moist, agin.
I want to try this exact recipe with corn meal instead of flout for a gluten-free. I would have to increase the leavenings...
Pumpkin bread
Preheat oven to 350°
2 cups self-rising flour by weight 12 oz.
½ tsp baking soda
1 tsp baking powder
½ tsp salt
2 cups unseasoned mashed pumpkin, 15 ounce can
¾ cup milk
¾ cup sugar
1 Tbls. vinegar
2 tsp vanilla
2½ Tbls. pumpkin pie spice blend
53 minutes 9×5 loaf pan
Gingerbread Preheat oven to 350°
large bowl whisk dry ingredients
2 cups flour (12 oz 1200) SELF-RISE
¾ cup sugar 580
2 Tbls. Pumpkin pie spice blend
or 1 Tbls cinnamon
1 Tbls. ginger
1 Tbls. allspice, cloves, nutmeg
½ tsp. black pepper (?)
½ tsp baking soda add to self-rise flour
1 tsp baking powder
1/2 tsp salt
smaller bowl
1¾ cup liquid including
2 Tbls. molasses unless brown sugar or turbinado sugar was used in flour mixture 120
2 Tbls vinegar
Combine dry + wet, and beat for 2 minutes.
Pour into pan prepared with parchment paper
1 hour 9×5 loaf pan
25 minutes 8×8 pan
