Baking and cooking my way through the cold Alaska winters keeps me from getting cabin fever. With the help of my husband and our three dogs, we manage to maintain our sanity through adventures in our kitchen and our hometown, Fairbanks.
Friday, August 5, 2016
The REAL Grape Nut Bread
So, you know I have been hearing about this Grape Nut bread my dad kept thinking I made, so I found a recipe online, made it, had to make it again for it to turn out, and then presented it to my dad.
His response..."It's good, but it's not the same bread I remember."
So, back to the internet and my mom found this recipe. I made it, had to make it a second time because I didn't cook it long enough and the center was doughy...I baked it the second time for a full 50 minutes in my convection oven and still a little doughy, so watch out.
Well, this "might" be it, but it was a long time ago and he doesn't really remember...
So here is a second type of Grape Nut bread for you to try. It, too, is delicious and it is a quick bread, in that it uses baking powder and baking soda instead of yeast. If you have Grape Nuts, you should try it.
Grape Nut Bread #2
adapted from A Family Feast
2 cups buttermilk
1 cup Grape Nut Cereal
1 tsp. baking soda
1/2 cup sugar
3 1/2 cups all purpose flour
4 tsp. baking powder
Preheat oven to 350˚F.
Spray bread pan generously with cooking spray.
In a large bowl mix buttermilk and Grape Nuts. Let sit for 15 minutes. Stir in baking soda. In a small bowl mix sugar, flour and baking powder. Add to buttermilk mixture and stir until well incorporated. Place dough into pan, spreading dough into corners. Bake for 50-60 minutes until bread is very brown and sounds hollow when you thump the top. If bread begins to brown too much, cover with foil for last 10-15 minutes. Remove from oven and let cool for 5 minutes in pan. Remove bread from pan to a wire rack to cool before cutting.
1 year ago: Fishing in Homer
2 years ago: New Cookbooks and Brandy Alexander
3 years ago: Rhubarb Sauce for Rhubarb Crumble Bars
4 years ago: Grandma McFadden's Zucchini Chocolate Cake
August 5, 2016 Sunrise 5:06 am Sunset 10:45 pm Temp H 67/L 56˚F
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