Recipe - Buttermilk Herb Quick Bread

1 cup Wholewheat flour
One half cup Flour
One half cup Cornmeal
2 teaspoon Baking powder
One half teaspoon Baking soda
One half teaspoon Salt
1 teaspoon Dried dill
One half teaspoon Dried oregano
One half teaspoon Dried basil
One half teaspoon Dried thyme
One half teaspoon Fennel seeds
1 One fourth cup Buttermilk
1 Egg; beaten
2 tablespoon Honey
2 tablespoon Vegetable oil
1 tablespoon Sesame seeds

In a bowl, combine all of the dry ingredients except the sesame seeds.

In a smaller bowl, combine the buttermilk, egg, money, and oil. Stir the
wet mixture into the flour mixture and combine until just blended. Spoon
the batter into a foil or waxed paperlined 8by4inch loaf pan. Sprinkle
the batter with sesame seeds.
Bake at 350F, preheated, for 45 to 50 minutes or until a tester inserted
into the center comes out clean. Turn out and cool on a rack. Makes 10
slices.

~ From the Riverside Press Enterprise 10/03/96 edition; Mastercook by
patH; column syndication by the American Institute for Cancer Research.
[AICR: 151 cals/4 g fat cf MC3: 151 cals/4.5 g fat]
Recipe By : Good Food from AICR (1996)

Posted to MCRecipe Digest V1 #249

Date: Thu, 17 Oct 1996 16:29:43 0700 (PDT)

From: PatH phannema@wizard.ucr.edu