Guest Post by Royce of Bethesda, Md.
This recipe makes a very full loaf pan. If you skim a bit off the top for a few muffins, you can make your family happy by having some to eat right away. This also allows the bread to cook a bit faster with less risk of it being too raw in the middle when the top is pretty and brown.
About the Guest Author
Royce makes her Weekly Greens guest debut with a recipe that has literally caused some people to go bananas. She has brought a partially eaten loaf of this bread as a hostess gift, having had corners missing due to “testing” by her husband. A vegetarian for 15 years, Royce enjoys cooking bean soups to enjoy with good bread in the winter. In fact, even meat eaters love her vegetarian chili. She can’t live without Fage 2% Greek yogurt, perfect with granola for breakfast, adds protein to smoothies or acts as a substitute for sour cream. Royce lives in Bethesda, Md. with her husband and two young daughters.
Preparation time: 30 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 1 loaf
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