Sunday, June 24, 2012

Whole Wheat Bread

Whole Wheat Bread


1 cup butter

1 cup sugar

4 eggs

¾ cup Whole Wheat flour

1½ cups flour

2½ teaspoons baking powder

1 teaspoon vanilla


1.                  Preheat oven to 350°.

2.                  Grease and flour a 13 x 9 x 2 inch baking pan.

3.                  Cream butter and sugar until light and fluffy.

4.                  Add eggs one at a time, beating well after each.

5.                  Add the vanilla.

6.                  Fold in dry ingredients (flour, whole wheat flour and baking powder).

7.                  Spoon and pour into prepared baking pan.

8.                  Bake at 350° for 45 minutes to 1 hour approximately.

9.                  Cool, cut into squares and serve warm.

Whole Wheat Bread was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was given to me by my grandmother’s Cornmeal Bread Recipe, whom made it traditionally on several occasions. In this case the cornmeal was substituted with whole wheat flour.

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Shirley-Ann Pearman

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