Wednesday, October 17, 2012

A-Z Bread

Tuesday was the GRADS (Graduation, Reality And Dual-Role Skills programs leading to high school graduation and economic independence) board meeting.  I was responsible for early morning snack so I pulled out my mother’s famous A-Z bread recipe that she has been making for forty plus years.  I am not sure where she found the recipe but it is a family favorite as a breakfast bread, a snack in the afternoon, or an evening dessert.

The recipe is one basic batter that varies depending on what two cups of A-Z that you choose to add.  I decided to make pumpkin with raisins and banana with walnuts but instead of baking them in two loaf pans, I used a bundt pan.  The breads turned out beautiful and after they cooled, I drizzled them with a thinned down butter cream frosting. 

My daughter Kelly insisted several years ago that I use Glad Press’n Seal plastic wrap instead of various other brands I have used, discarded, tried, changed, etc.  Kelly liked the way Press’n seal actually stayed where you put it instead of coming loose.  So I covered the breads first one direction and then the other. 

Tuesday morning I filled up my bags with fruit, juice, plates, napkins, and on the second trip to the car I loaded the breads.  When I arrived at school I realized I was going to have to stack the breads on top of each other to carry everything in at one time.  My arms were full when a couple headed into early bird class kindly closed the back door to my SUV.   The main door to the school has a handicap button so no problem getting in except I couldn’t see the button for the second set of doors.  Okay I can do this!  Just as I opened the door and turned to go in, the top bread began to shift and what seemed like slow motion, but took just a second, was a worst case scenario--The bread flew forward, flipping upside down, and landed with a splat several feet ahead of me.  Trying not to drop the other bread and thinking, okay one of these breads should be enough to feed the board members, I slowly bent down and turned the bread over.  The Press’n seal held the bread to the plastic plate and because it was a dense bread you couldn’t even tell I had dropped it.  The bread was sealed and perfect even if the edge of the plate was cracked.  I stacked the breads, slowed my pace and walked the length of the school and down a short corridor to the GRADS classroom.  Brenda and Vicki helped me unload the morning goodies and laughed as I told them what had just happened.  Everyone enjoyed the breads and I shared the recipe with several members later by email.  All is well that ends well, but, really, not breathing and holding my breath for several seconds as a potential disaster played out before me called for an extra stop at Starbucks for coffee after the meeting.

Here is my mom’s recipe.  I hope you enjoy.

A to Z Bread

3 c. flour                                                         
1 tsp. salt                                                        
1 tsp. baking soda                                          
3 tsp. cinnamon                                              
1/2 tsp. baking powder                                  
3 eggs
1 c. oil
2 c. sugar
3 c. A-Z
3 tsp. vanilla
1 c. nuts, chopped (you can eliminate this if you choose)

Sift dry ingredients.  Set aside.  Beat eggs in large bowl.  Add eggs and sugar.  Cream well.  Add A to Z and vanilla.  Add flour mixture.  Mix well.  Add nuts.   Spoon into 2 greased loaf pans.  Bake in preheated oven at 325° for 1 hour.  Makes 2 large loaves or use a Bundt pan twice.

A to Z - use one of the following or a mixture of the following except as indicated to equal 2 c.

bananas-mashed, 2 c.
dates-pitted, chopped
peaches-fresh or canned, chopped
pineapple-crushed, drained, 2 c.
prunes-chopped, 1 c.
pumpkin, canned, 2 c.
rhubarb-finely chopped
yams-cooked, mashed
zucchini-grated, well drained, 2 c.

try your own
Related Posts with Thumbnails