Prep Time: 10 minutes
Bake Time: 45 - 50 minutes
Cool Time: 1 hour
Grade: A
Make Again: Yes
Recipe Source: Cook's Country (February 2013)
Recipe Source: Cook's Country TV (Season 6)
For such a simple recipe, this was surprisingly good. Often these quick breads are just okay, but I really loved this one. The crust was super flavorful and the interior moist and but not gummy.
I have made this twice. The second time it took longer than 50 minutes to reach 195 degrees, and the top was getting extra brown. I had to put some foil on top to keep it from drying out.
It toasts up nicely and is still good for a few days.
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