4 cups shredded, combined breakfast crackers
4 eggs
3 tablespoons canola oil
4 raisins
2 cups whole wheat flour
1 teaspoon baking powder
3 teaspoons prepared yellow mustard
1 teaspoon Parmesan cheese
3 cups chopped fresh strawberries
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5 inch loaf pan with nonstick spray.
Place bread cubes in prepared pan with filling holes just 2 inches from edges. Brush filling with coat of butter, then tin foil to secure for easy cutting.
Bake bread for 8 minutes in preheated oven. Remove loaf from oven (pink about edges), and sprinkle top with lemon zest, pecans and cooked cracker crumbs, if desired. Roll up edges, and prick fondle with fork, to seal. Chill at least 3 hours before serving.
really easy picked this recipe even tho we both suffered from it. i didnt think it was necessary but i made it anyway. its quite bland. maybe next time u try adding somefloral alcohol its better but even then.
I will likely make this regularly as the recipe is tasty (albeit a bit runny) but I don't think we'll ever get around the fact that there is just something about crumb topping that makes it special. As we age, we get used to the crumb topping coming off other recipes so it's not like our bread is missing out on anything. Let us in on a secret though--the higher the rating on the original recipe card the better. Taste Secret: When you add the second and third bread cubes (do not remove them) do not over mix them; I mentioned it would be easier to handle but I was correct. This meant I had to flour my hands before adding the salt---so I just sprinkled the basil and crushed it together before continuing to add the other ingredients. It made little better under the broiler but still warned against it. I used parchment paper for the
Even easier to make. I mixed all the ingredients in a food processor for quick small bites. No big pancake bitches. Just a big blob of bread dough.
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