Amateur Deaf Chef: Green Tomato Bread
Amateur Deaf Chef prepares a recipe from the L. L. Bean Book of New England Cookery. 2 3/4 cup flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3/4 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 cup chopped crystallized ginger 3/4 cup chopped walnuts 2 eggs 1/3 cup maple syrup 1/3 cup melted sweet butter 2/3 cup apple cider 1 -2 green tomatoes, diced (to make 1 1/4 cups) Mix the flour, baking powder, baking soda, salt, cinnamon, and ground ginger together, tossing to mix thoroughly. Toss in the crystallized ginger, then the walnuts, separating and coating each piece. In a medium-size bowl, beat the eggs until light and thickened. Add the maple syrup, butter, and cider, mixing well. Now fold the dry ingredients into the bowl, add the diced green tomatoes, and stir until just mixed. Pour the mixture into a buttered 9-inch loaf pan and bake in a preheated 350-degree oven for 60-65 minutes, until the edges are browned and start to leave the sides of the pan. Cool in the pan for 10 minutes, then turn out onto a cooling rack. Yield: One 9-inch loaf This recipe is from The L. L. Bean Book of New New England Cookery.
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