From Our Recipe Files ~~ Berry Bread Cake ~~

Did you overestimate how much bread you needed yesterday and you're now left with one too many loaves? Here's a delicious solution to your problem guaranteed to make that straggler disappear faster than you can say "Alikazam"

 Butter or Margarine 1/2 cup
 Ground Cinnamon 1/2 teaspoon
 Loaf of leftover bread, thinly sliced, crusts removed. 1 pound
 Package of frozen berries, thawed 2 (10-ounce)
 Sugar (optional) 4 to 6 tablespoons
 Sweetened Whipped Cream  

1. Combine butter and cinnamon in a small bowl.

2. Trim crusts from bread and lightly spread both sides of each slice with the cinnamon-butter mixture.

3. In a blender or food processor, puree the frozen berries, adding sugar if necessary to sweeten to taste.

4. Line a 9x5-inch loaf pan with plastic wrap. Cut bread to fit pan and layer with pureed fruit, begining and ending with the puree. Press down well with a large spoon to compress the bread.

5. Cover with plastic wrap and refrigerate for at least 8 hours, or overnight.

6. Uncover and invert cake onto a serving dish. Cut into slices and serve with a dollop of whipped cream.

Serves Eight.

From: MORE BREAD MACHINE MAGIC, (page 202) by Linda Rehberg and Lois Conway, St. Martin's Griffin. ©

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