Wheaton bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| 1½ | cup | Whole wheat flour |
| ⅓ | cup | Sugar |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 1 | cup | Buttermilk |
| ¾ | cup | Milk |
Directions
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 1-½ 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@...> on Sep 10, 1998, converted by MM_Buster v2.0l.