Apricot Wheat Germ Corn Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2/3 cup(s) sifted all-purpose flour |
1/3 cup(s) sugar |
3 1/2 teaspoon(s) baking powder |
1 teaspoon(s) salt |
2/3 cup(s) wheat germ |
2/3 cup(s) yellow cornmeal |
3/4 cup(s) chopped dried apricots |
2 eggs |
1 cup(s) milk |
1/4 cup(s) vegetable oil |
Directions:
1. Sift flour, sugar, baking powder and salt into a medium-size bowl. Stir in wheat germ, cornmeal and apricots.
2. Beat eggs slightly in a small bowl. Stir in milk and oil.
3. Pour liquid ingredients into dry and stir just until flour is evenly moist. Spoon batter into 2 greased 7 3/8 x 3 5/8 x 2 1/2 loaf pans.
4. Bake in a moderate oven (375) for 40 minutes or until wooden pick inserted in the centers comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely. Wrap in plastic when cool; store overnight for easier slicing.
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