Title: Fresh Apple Loaf
Categories: Breads
Yield: 1 Servings
4 tb Honey
1/4 c Butter or margarine
1 ts Lemon peel; grated
1 Egg
1 1/2 c Buttermilk
1 c Pastry flour; whole wheat
3/4 c Bread flour; whole wheat
1/2 ts Salt
2 1/2 ts Baking powder
1 ts Ground cinnamon
1/2 ts Baking soda
3/4 c Wheat germ; plus 1 tb
1 c Apples; fresh, grated
Recipe by: Jo Merrill Preparation Time: 1:00 Preheat oven to 375 degrees.
Cream honey and butter together with a fork. Add lemon peel. Beat the egg
and buttermilk. Sift flours, salt, baking powder, cinnamon and soda
together; stir in 3/4 cup wheat germ. Mix the dry ingredients into the wet
ingredients, avoiding lumps but do not overbeat. Add the apples and stir to
combine.
Fill a greased 8 by 4 inch loaf pan and sprinkle top with 1 tablespoon
wheat germ. Bake for about an hour but check after 40 minutes. Recipe from
the Laurel's Kitchen Bread Book.
