| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs, Vegetables |
American |
About |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Whole-wheat flour |
| 1/2 |
c |
Flour |
| 1/2 |
c |
Cornmeal |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Dried dill |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried basil |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Fennel seeds |
| 1 1/4 |
c |
Buttermilk |
| 1 |
|
Egg; beaten |
| 2 |
tb |
Honey |
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Sesame seeds |
INSTRUCTIONS
In a bowl, combine all of the dry ingredients except the sesame seeds.
In a smaller bowl, combine the buttermilk, egg, money, and oil. Stir the
wet mixture into the flour mixture and combine until just blended. Spoon
the batter into a foil or waxed paper-lined 8-by-4-inch loaf pan. Sprinkle
the batter with sesame seeds.
Bake at 350F, preheated, for 45 to 50 minutes or until a tester inserted
into the center comes out clean. Turn out and cool on a rack. Makes 10
slices.
~ ----- From the Riverside Press Enterprise 10/03/96 edition; Mastercook by
patH; column syndication by the American Institute for Cancer Research.
[AICR: 151 cals/4 g fat -cf- MC3: 151 cals/4.5 g fat]
Recipe By : Good Food from AICR (1996)
Posted to MC-Recipe Digest V1 #249
Date: Thu, 17 Oct 1996 16:29:43 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
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