|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Graham Bread |
|
Serves: 2 Print this Recipe1 cup graham flour or whole wheat flour 1 cup flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/3 cups buttermilk 1/3 cup brown sugar 3/4 cup currants Heat oven to 350° F. Mix flours, baking soda, and salt. In a small bowl, stir buttermilk and brown sugar until brown sugar dissolves. Stir into flour mixture just until moistened. Stir in currants. Pour into two greased and floured 6 x 3 x 2-inch loaf pans. Bake for 25 to 30 minutes. Remove from pans and cool on wire racks. Graham Bread comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Biscuits Coffee Cake Corinthian Currant Bread Golden Orange-Raisin Loaf Muffins Pancakes Quick Cinnamon Coffee Cake Five Dozen Refrigerator Raisin Bran Muffins Graham Bread Pineapple Coffee Bread Quick Breakfast Roll Townhouse Date Bread Water Rolls Freezer French Toast |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
