Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
To Bake Mini-Loaves: Grease bottoms only of 10 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches. Divide batter among pans (about 1/2 cup each). Bake 30 to 35 minutes. 10 mini-loaves.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 4 g | % Value Not Available |
| Saturated Fat | 2 g | % Value Not Available |
| Cholesterol | 15 mg | % Value Not Available |
| Sodium | 95 mg | % Value Not Available |
| Total Carbohydrate | 13 g | % Value Not Available |
| Dietary Fiber | 1 g | % Value Not Available |
| Protein | 1 g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 0% |
| Iron | Value Not Available | 2% |
| Potassium | 50 mg | % Value Not Available |
| Vitamin A | Value Not Available | 2% |
| Vitamin C | Value Not Available | 0% |
| Folic Acid | Value Not Available | 0% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
