Add the flour mixture and mix on low speed until combined.
Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
Whenever I bake this recipe, my home smells incredible
Meat Shell Potato Pie
Seared Corn on the Cob with Herb Butter Sauce Recipe
Tuscan Chicken with Creamy Broccoli Penne Alfredo
How to clean a burnt pan or saucepan and make it like new
Just grate the potatoes! I have never had such a delicious dinner! Easy and cheap!
This explains why certain window grills have a curve at the bottom.
Cajun Cabbage Jambalaya
CHICKEN BACON PINEAPPLE KEBABS