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Recipe: Birdseed Bread (Betty Crocker's Cookbook for Boys and Girls, 1975)

Breads - Muffins, Quick Breads
BIRDSEED BREAD

UTENSILS:
Medium bowl
Fork
Cookie sheet
Small saucepan
Rubber scraper
Table knife
INGREDIENTS:
2 cups biscuit baking mix (Bisquick)
1/2 cup cold water
1/4 teaspoon garlic powder
2 tablespoons butter or margarine
2 tablespoons sesame seeds
2 tablespoons salted sunflower nuts or chopped nuts

Heat oven to 425 degrees F.

Mix 2 cups baking mix, 1/2 cup cold water and 1/4 teaspoon garlic powder to a soft dough in bowl with fork. Pat the dough on ungreased cookie sheet into a 10-inch circle.

Melt 2 tablespoons butter in saucepan over low heat. Remove from heat. Brush the dough circle with the melted butter. Sprinkle with 2 tablespoons sesame seeds and 2 tablespoons sunflower seeds or nuts. Firmly press the seeds and nuts into the dough with rubber scraper.

Cut the circle into 12 equal wedges (like a pie).

Bake in 425 degree F oven 15 to 20 minutes or until golden brown. Serve warm. (The bread will break into wedges.)

Makes 12 servings
Source: Betty Crocker's Cookbook for Boys and Girls, General Mills, Inc., 1975
MsgID: 018155
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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