Breads:

Grapenut Bread

Comment on this recipe

"This is a recipe I used often during World War II as this requires no shortening, which was rationed then. I still bake it today and is welcomed by people on low-fat diets."

Ingredients

2 cups buttermilk
1 cup Grapenuts
2 cups sugar
2 eggs
4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder

Instructions

Soak together for 30 minutes the buttermilk and Grapenuts. Add the sugar and eggs. Sift together the dry ingredients and add to the Grapenut mixture; mix well. Pour into two greased loaf pans and bake at 350 degrees for 1 hour.

Note: "I occasionally substitute sour skim milk instead of the buttermilk."

Sylvia Penca
East Moline