Brickle Bread

This is a wonderful sweet, breakfast-type bread that can be eaten all day long. This is fantastic served warm with butter or at room temperature.

Step: 1

Preheat oven to 250 degrees F (120 degrees C). Grease and flour 2 9x5-inch loaf pans.

Step: 2

Stir cake mix and water together in a large bowl; add vegetable oil, pecans, pudding mix, eggs, poppy seeds, vanilla extract. Stir until just combined. Pour batter into the prepared pans.

Step: 3

Bake in the preheated oven for 15 minutes. Increase temperature to 300 degrees F (150 degrees C) and bake until a toothpick inserted in the center of a loaf comes out clean, about 45 more minutes.

Per Serving: 260 calories; protein 2.9g; carbohydrates 32.5g; fat 13.4g; cholesterol 46.5mg; sodium 275.6mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.