| 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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