Doughy Delights

(Page 4 of 8)

March/April 2008
MaryAnna Clemons 
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Donna Berberick, of Edwardsville, Kansas, sends this recipe from the MrBreakfast.com collection.

RELATED CONTENT

Grape-Nuts Bread

1 cup Grape-Nuts cereal
2 cups buttermilk
2 large eggs
2 cups sugar
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

In large bowl, soak cereal in buttermilk for 30 minutes.

Heat oven to 350°F. Lightly coat 2 loaf pans with cooking spray; set aside.

In another bowl, beat eggs. Add eggs and sugar to cereal mixture.

In third large bowl, sift together all dry ingredients. Add dry ingredients to wet mixture and stir until well-mixed.

Pour dough into prepared pans; bake 1 hour, or until toothpick or knife inserted into center of loaf comes out clean.

Yields 12 servings.

The best brown bread

Maureen Grover, of Lockwood, New York, remembers “the best brown bread” her grandmother used to bake in the 1950s, and she’d like a recipe.

Margaret Cantrell, of Moxee, Washington, sends this version.

Old-Fashioned Brown Bread

2 cups graham or whole wheat flour
1/2 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk or sour milk
1/2 cup raisins (Margaret uses 8 ounces chopped dates)

Grease 3 No. 303 (16-17 ounces) cans. Combine all ingredients; mix well. Pour into prepared cans; let stand 30 minutes. Heat oven to 350°F.

Bake 45-50 minutes.

Marilyn, of Tucson, Arizona, sends this recipe, saying it was one of her aunt’s specialties.

Boston Brown Bread


FoodPix/Michael Weschler
Boston Brown Bread

2 cups flour
2 teaspoons salt
2 teaspoons baking soda
2 cups All-Bran cereal
1 cup sugar
1 1/2 cups raisins
2 1/2 tablespoons molasses
2 cups buttermilk

In large bowl, sift together flour, salt and baking soda. Combine flour mixture, All-Bran, sugar and raisins.

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