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Syrup Bread
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"I am looking for a recipe for old-time syrup bread.
Can you help me?" Dorris Carter of Atlanta wrote
in to the AJC's Food Goddess column.
This Syrup Bread is adapted from a recipe that Beth Respess of Fayetteville sent in. It bakes in a cast-iron skillet and is for perfect for someone who prefers a less sweet, cakelike treat and also for those who prefer dark cane syrup to molasses.
Because the size and shapes of skillets can vary, start checking the bread after 30 minutes and check every 5 minutes after that to prevent overcooking. If your skillet is well-seasoned you don't need to grease it.
For another syrup bread that uses molasses, see separate recipe listing for Molasses Sweet Bread.
Hands on time: 10 minutes Total time: 1 hour Serves: 12-15
Ingredients:
-
1 cup (2 sticks) butter, room temperature
2 cups dark cane syrup
3 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 cup reduced-fat or plain buttermilk
Instructions:
Preheat oven to 350 degrees. Lightly grease an 11-inch cast-iron skillet.
With an electric mixer, cream butter and syrup. Add eggs one at a time and blend well after each addition. In a bowl, combine flour and baking soda. Add to butter mixture alternately with buttermilk. Transfer to skillet and bake until done, 30 to 45 minutes. -- Adapted from an out-of-print book titled "Down Home in High Style."
With an electric mixer, cream butter and syrup. Add eggs one at a time and blend well after each addition. In a bowl, combine flour and baking soda. Add to butter mixture alternately with buttermilk. Transfer to skillet and bake until done, 30 to 45 minutes. -- Adapted from an out-of-print book titled "Down Home in High Style."
Nutrition:
Per serving (based on 12): 392 calories (percent of calories from fat, 38), 5 grams protein, 59 grams carbohydrates, 1 gram fiber, 17 grams fat (10 grams saturated), 95 milligrams cholesterol, 95 milligrams sodium.
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