Graham Bread
2 ½ cups graham flour
½ cup white sugar
1 teaspoon salt
1 ¼ cup all purpose flour
1 ¼ teaspoons Baking soda
2 cups buttermilk
Preheat oven to 350 degrees F.
Mix all ingredients together in a big bowl. Spoon into one lightly greased loaf pan and cook 50 minutes or until cooked through.
When I think of Mrs. Krutz, our long time babysitter, memories flood back to me of her chocolate pudding cake. I can even taste it. She was our surrogate grandmother – short, round with a quick wit and warm smile. I remember her being a great cook. One dessert she made was a thin white cake floating in a pond of molten chocolate pudding. In reality, it was probably made with a Duncan Hinds cake mix and instant pudding; however, just as I was fond of her, I equally loved her cake.
I found this recipe for Graham Bread in my torn, 30 year old cardboard recipe box. I often baked it when I was a teenager, and loved it because it was simple and easy. I was keen to share this memory with my family, so I purchased the graham flour (which is a coarser version of whole wheat flour) and buttermilk and smiled while stirring and combining. I thought it tasted great, just like the ‘old days’, however, no one in the house seemed to share my enthusiasm – they claimed they didn’t like it.
Not to worry, I am immune to cooking criticism, I liked it, had fun making it, and that’s all that really matters…but, if I could find Mrs. Krutz’s chocolate pudding cake recipe, I bet they would like that!
Graham Bread
2 ½ cups graham flour
½ cup white sugar
1 teaspoon salt
1 ¼ cup all purpose flour
1 ¼ teaspoons Baking soda
2 cups buttermilk
Preheat oven to 350 degrees F.
Mix all ingredients together in a big bowl. Spoon into one lightly greased loaf pan and cook 50 minutes or until cooked through.
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