Lemon Chutney Serrano Bread |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Hot and Spicy and Meatless 2 by Dave Dewitt, Mary Jane Wilan, and Melissa T. Stock. 1 loaf. Ingredients:
2 1/2 cups all-purpose flour |
1/2 cup granulated sugar |
1/2 cup brown sugar |
1 tbs baking powder |
1 tbs finely shredded lemon peel |
1/2 tsp salt |
1 egg, slightly beaten |
1 1/4 cups milk |
1 serrano chile, seeds and stem removed, minced |
3/4 cup chutney, chopped |
1/4 cup cooking oil |
1 tbs lemon juice |
1 cup chopped pecans |
Directions:
1. Preheat the oven to 350 degrees. In a large mixing bowl, combine the flour, sugars, baking powder, lemon peel, and salt. In a smaller bowl, combine the egg, milk, serrano, chutney, oil, and lemon juice. Mix the egg mixture into the flour mixture, stirring well. Add the nuts, then transfer the batter to a greased 9x5x3-inch loaf pan.
2. Place the pan in the oven and bake for 1 hour or until done. Remove the pan from the oven and cool for 10 minutes. Remove the bread from the pan and cool on a rack.
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