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Friday, April 29, 2016

7-Up Bread

How to make 7-Up Bread Recipe

Yield: 1 Servings

1 c 7-up
1 egg
1 T vanilla (or any extract or liquid flavoring you wish
1 ds nutmeg
3 c bisquick

In 1 1/2 quart mixing bowl, using wire whisk or mixing spoon, beat 7-Up with egg and vanilla (or extract/flavoring of your choice) and beat in nutmeg (or any other powdered spice) to taste, till thoroughly combined. Dump in the Bisquick.

Stir to mix well, but do NOT overbeat or bread will be heavy! Batter will be lumpy but all dry particles well moistened by liquid ingredients. Scrape batter down into Pam sprayed 8" Pyrex loaf dish.

Let stand 10 minutes to "proof" (give batter chance to rise a bit) and bake in preheated 400 degree F oven 50 to 55 minutes or till tests done. Best way to test it for doneness is to insert a paper-covered wire trash bag "twist" through center of bread till it touches the bottom of dish. When it come out clean of any wet batter, remove to wire rack to cool 1 hour.

Remove from baking dish & allow bread to cool another 3 hours before attempting to slice it. Store in plastic bags at room temperature to use within 3 days. Freeze bread to use within 3 months slicing it before you freeze it, though.

Using Vernor's Gingerale in place of the 7-Up worked every bit as well as with the 7-Up. Follow recipe exactly as given above, but you may use pumpking pie spice in place of nutmeg and lemon extract instead of vanilla when you use the gingerale. Or use Squirt.
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