This two-ingredient bread is terrific any time of day. Pop it in the oven while you're preparing supper, or serve it for afternoon tea. If you are lucky enough to have leftovers, toast a few slices for breakfast and serve with butter and jam.
1 pint (2 cups) ice cream, softened
1 1/2 cups self-rising flour
Stir together ice cream and flour, stirring just until flour is moistened. Spoon batter into a greased and floured 8x4 inch loaf pan. Bake at 350 for 40 to 45 minutes or until a wooden pick inserted in center of bread comes out clean. Remove from pan, and cool on a wire rack.
Note: Batter may also be divided evenly between 2 greased and floured 5x3 inch loaf pans. Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center of bread comes out clean.
Yield: Makes 1 (8-inch) loaf
The great thing about this bread is that different flavors of ice cream make different types of bread, so have fun experimenting and finding out what ice cream makes the best bread. Butter Pecan is good and oddly enough, so is Rocky Road!
Let me know if you try this and like it!
16 years
