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Graham Cracker Brown Bread |
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Serves: 32 Print this RecipeServing Size: 1 slice Grace M. Kain - West Boothbay Harbor, Maine Bake-Off® Contest 1O, 1958 The secret ingredient in this unusual bread is graham crackers-they add color, texture and flavor appeal. The recipe makes two loaves. Have one now and freeze one to serve later. 2 cups graham cracker crumbs or finely crushed graham crackers (30 squares) 1/2 cup shortening 1 3/4 cups buttermilk * 3/4 cup molasses 2 eggs, slightly beaten 1 3/4 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/4 to 1/2 teaspoon nutmeg 1 cup raisins Heat oven to 375°F. Grease and flour bottoms only of two 8 x 4-inch loaf pans. In large bowl, combine graham cracker crumbs and shortening; beat until well blended. Add buttermilk, molasses and eggs; blend well. In small bowl, combine flour, baking soda, salt and nutmeg; mix well. Add to graham cracker mixture; mix at low speed until well blended. Fold in raisins. Pour batter into greased and floured pans. Bake at 375°F. for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool on wire racks. Wrap tightly and store in refrigerator. *TIP: To substitute for buttermilk, use 5 teaspoons vinegar or lemon juice plus milk to make 1 3/4 cups. HIGH ALTITUDE - Above 3,500 feet: Increase flour to 2 1/4 cups. Bake as directed above. Nutrition Per Serving: Calories 110; Protein 2g; Carbohydrate 17g; Fat 4g; Sodium 180mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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