Monday, April 12, 2010

Milk and Honey Bread

This recipe is adapted from an old cookbook, The Vegetarian Epicure, which after surviving the 70's and the subsequent decades, now has browned pages as many of the best cookbooks do.   The recipes in this cookbook feature ingredients that I like to put in quick breads, including honey and wheat germ.   I didn't have milk in the house, so I used 1/2 cup water and 1/2 cup whole milk yogurt as a substitute.

It's best when enjoyed fresh out of the oven and in the company of an old friend.

Milk and Honey Bread

1 cup milk
1/3 cup honey
1/4 cup butter
2 eggs
1 1/2 cups white flour
1 cup whole wheat flour
1 Tbs baking powder
1/2 tsp salt
1/2 cup toasted wheat germ
1 cup walnut halves

Heat the milk and honey together until the honey is dissolved, then stir in the butter. When the milk and honey mixture is somewhat cooled, beat in the eggs.

Sift together the flours, baking powder, and salt.  Add the wheat germ and gradually stir  the dry mixture into the liquid.  Stir in the walnuts, mix well, and turn into a buttered loaf pan.

Bake at 325 for 1 hour.

Can be served with farm fresh butter or cream cheese.

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