| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Bread | 24 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 2 | c | Whole wheat or rye flour |
| 1/4 | c | Butter or margarine |
| 4 | c | Oat or wheat bran |
| 1 | Egg; beaten | |
| 1/4 | c | Packed brown sugar |
| 1 3/4 | c | Buttermilk |
| 1 | ts | Caraway seeds (optional) |
| 1/2 | ts | Salt |
| 1 | ts | Baking soda |
INSTRUCTIONS
From: toby@io.org (Sydney K. Baxter) Date: 19 Jun 1995 12:31:00 -0500 In bowl, combine flours, bran, sugar, caraway seeds, baking powder, baking soda and salt. Cut in butter, finely. Combine egg and buttermilk. Add all at once to the flour mixture, stirring with a fork, to make a soft, slightly sticky dough. Turn out on a floured surface, knead gently 10 times. Divide in half. Shape into two round loaves. Place on greased baking sheet. Cut X-shape slash in top of each loaf. Bake at 375F oven about 35 to 45 minutes, or until loaf sounds hollow when tapped on bottom. Yields 2 loaves. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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