Muirhead Rutabaga Butter Bread |
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½ cup unsulfured molasses 1/4 cup butter 2 large eggs 1 cup Muirhead Rutabaga Butter 1 cup white flour 1/3 cup whole wheat flour* |
1/3 cup yellow cornmeal * ½ tsp baking powder 1 tsp baking soda ¾ tsp salt 1/3 cup cider (or water) ½ cup chopped nuts (or raisins) |
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Preheat oven to 350° F. Beat molasses and butter until mixed.
Beat in eggs, one at a time. Stir in
Muirhead Rutabaga Butter. Sift
together flours, cornmeal, baking powder, baking soda and salt. Add
alternately with cider to batter. Do NOT over mix. Stir in nuts or
raisins. Pour in well greased and floured 9" x 5" x 3"
loaf pan. Bake for 60 minutes or until done as determined by a cake
tester. Serves 12.
(*Substitute same measurement of uncooked quick cooking oatmeal in recipe. Garnish with a sprinkle of uncooked oats on the surface of the loaf before baking.) |
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| Muirhead – 2004 | |||
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