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The best goldarn sammich buns. Ever

music to read by :: Sandwich (Blue Cheer)

And I am sure it has absolutely nothing to do with the eggs and sugar. Nope. No way.

I have this recipe in my old and tattered bread book by Better Homes and Garden, inherited from my mom, however I am going to write it out in my method, as I don’t use a mixer, and am just a combine stuff add flour kinda bread maker. It is listed as a hamburger bun but, trust me, you will use them for all your yummy sammich needs.

Start with your yeast – 2 tbsp, or two packages depending on how you roll. I buy my in bulk, so 2 tbsp it is. Add 1/2 cup sugar and 1 tbsp salt.

Pour in 1/3 cup vegetable oil, then add 2 cups warm water and stir.

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Forget about the damned zombies ….

music to read by :: Bread and Circuses (Billy Bragg)

 

 

It’s a zucchini apocalypse here at casa vassal.

If these things get much bigger I will have to find the machete and go to town in a whole lob off their heads and make some zombie bread kinda way. Only … I’m not too sure if zucchinis have heads. Sure, their flowers do, but we are waaaaay past containment here, and are into full blown zombie takeover.

er … I mean …

zucchini takeover.

Gotta Run Zucchini Bread

In a large bowl, mix 3 cups shredded zucchini, 1 cup sugar, 2tbs molasses + oil to  make 2/3 cups, 2 tsp vanilla, and four eggs.

Sift together 3 cups flour, 2tsp baking soda, 1 tsp cinnamon, 1 tsp all spice, 1/2 tsp baking power. Add this to the wet mixture and stir, stir stir.

Chop up a bunch (7? 10?) dates, add, stir some more.

Pour into two greased bread pans (or, you know, 4 mini pans, muffin tins, whatever – but adjust the baking time accordingly) and bake for 50-60 minutes in an oven preheated to 350.

Now, honestly, I never measure the zucchini and I find my bread takes a wee bit longer to cook, due to its moisture content.

But it’s well worth it.

((note to self :: take out your damn camera and stop taking pictures with your phone. k? thx. love, me))