Deborah Hammitt ICE CREAM BREAD (Two ingredients! No, not a joke) (Perfect for making with the kids and infinite varieties) Makes One 8 x 4 loaf 2 Cups Ice Cream, any flavor, softened 1 1/2 cups Self-Rising Flour Preheat your oven to 350 fahrenheit. Spray and flour a 8 x 4 loaf pan, or line it with parchment paper. In a medium bowl mix the ice cream and flour together until just combined. Scoop into the loaf and smooth out. Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it. Remove from the pan and allow to cool. For best results..use full fat ice-cream! The picture is an example of butter-pecan ice cream - I like the nuts being distributed in the bread mixture, however you can use any ice cream flavor you prefer. Always a fun experiment, and you can’t get simpler than this. For those that are scratching their heads wondering how this could work - let’s consider that most ice cream is made of eggs and fat/dairy. Toss in some self-rising flour and you have some basic ingredients for a bake-capable product. Just choose the flavoring of ice cream that seems promising and have a fun weekend of experimentation. Heck - even my wife could successfully make bread using this recipe. (Look behind shoulder warily - did I just say that publicly?) Oh, one more thing - others asked about the self-rising flour (or if they didn’t have it, could they simply use regular flour). You must - MUST have a rising agent in the flour. Self-rising flour is an easy solution (and commonly available). However, if you don’t have self-rising flour accessible, you can make it very simply: For every cup of flour add 1 1/2 tsp baking powder and 1/2 tsp salt (sift together). There you go, now you have self-rising flour.
Posted on: Fri, 21 Jun 2013 18:00:16 +0000
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