Whole Wheat & Molasses Bread
Contributed by: NAPSA
Glass: The Kitchen Essential
(NAPSA) - When it comes to kitchen essentials, heat-tempered glass is the safest, most dependable medium for food preparation, baking and food storage. As a non-porous material, glass won't stain, absorb food odors or flavors and it cleans up effortlessly by hand or in the dishwasher.
Glass is non-reactive which means recipes using tomato, lemon and vinegar can be prepared and baked in glass. And it's great for storing leftovers or for healthy overnight marinating of meats and other dishes in the refrigerator.
Since glass is transparent, it's excellent for food preparation, whether for measuring or for mixing ingredients.
Pyrex glassware, the pioneer in oven-proof glass bakeware, was originally designed for commercial applications, notably railroad lanterns. This durable, heat-resistant glass was adapted for kitchen use and first introduced nearly a century ago, in 1915, as a revolutionary new bakeware, engineered to withstand a wide range of temperatures-from oven to refrigerator or freezer.
Since then, it has become synonymous with baking, from casseroles, lasagnas and roasts to pies, brownies and other confections-and for recipe preparation, safe microwaving and food storage.
Today, it remains one of the most popular mediums in the kitchen, thanks to its versatility, food safety and remarkable cleanability.
Here is a recipe terrific for use with Pyrex glassware.
- Butter or oil for greasing dish
- 1 2/3 cups buttermilk
- 2 1/2 cups whole wheat flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup molasses
Preheat oven to 325 F. Grease a 9"x 5" Pyrex loaf dish.
In a mixing bowl, combine flour, cornmeal, salt and baking soda. In a separate bowl, stir molasses into buttermilk and then whisk the liquid into the dry ingredients. Pour into the loaf pan.
Bake until firm and a toothpick inserted into the center comes out clean, about an hour. Cool on rack before releasing from loaf pan.
Serving Size: Makes 1 Loaf