Ingredients
-
2
-
1/2
-
1/4
-
2
-
1
-
1 1/2
-
1/2
-
1
-
1/4
-
1/4
-
-
-
-
-
Directions
California Breakfast Bread,I have no idea why this is called California Breakfast Bread or where it comes from. I found this recipe typed, by a real typewriter, on a sheet of note paper. Goes to show that it has been around for awhile. It is scrumptious.,California is (or used to be?) the “land of milk and honey”, thus the name! With all those fruits and nuts, it’s a perfect name for a lovely bread. used raisins AND dried cranberries, probably close to a cup total, and finely chopped walnuts. Also used the powdered buttermilk, and added about 1 tbs of flaxseed for extra nutrition. Delicious, dense, wonderful recipe!! Thanks so much – TJ,A little disappointing after so many great reviews. We love dark, heavy bread, and although it looked wonderful, the taste was bland and fairly forgettable. I don’t think I’d make it again unless I just happened to have 2 cups of buttermilk that I needed to use up.
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees. |
|
2
Done
|
Prepare a Non-Stick Loaf Pan by Spraying With Cooking Spray. |
|
3
Done
|
Mix Together All Ingredients and Pour Into Prepared Pan. |
|
4
Done
|
Place Pan in Oven and Lower Oven Temperature to 350 Degrees. |
|
5
Done
|
Bake For 1 Hour. |
|
6
Done
|
Turn Loaf Out on Rack and Cool. |
|
7
Done
|
Allow Bread to Cool at Least 8 Hours Before Slicing and Toasting This Bread. |
