| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | 1 | servings | |
INGREDIENTS
| 1 1/2 | c | Flour |
| 1 1/2 | c | Whole wheat flour |
| 1/3 | c | Sugar |
| 2 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 1 | c | Buttermilk |
| 3/4 | c | Milk |
INSTRUCTIONS
Source: My Mother Yield: 1 Loaf Preheat oven to 350*. Combine dry ingredients. Stir in buttermilk and milk. Pour batter into greased loaf tin or 1-1/2 quart casserole dish. Bake 30 minutes. Reduce heat to 325* and continue to bake another 20-25 minutes. When done, cool about 5 minutes, remove from pan and wrap in waxed paper, then in tea towel. Serve warm or cooled. Note: Sometimes I put sunflower, sesame or a combination of seeds on top before baking. The first time I tasted this loaf I thought it was a yeast bread. It is dense and firm and makes wonderful toast the next day! I hope this is what you are looking for, Vlad. Posted to JEWISH-FOOD digest by "Peggy Geromette" <pegger50@hotmail.com> on Sep 10, 1998, converted by MM_Buster v2.0l.
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