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Flaky Sandwich Bread
From Grandma's Wartime Baking Book: World War II and the Way We Baked by Joanne Lamb Hayes (St. Martin's Press, 2003)
America's farms produced an abundance of grain during World War II, and grain-based products like cereals were considered a nutritious addition to all sorts of baked products. Toasted cereal flakes give added flavor to this everyday sandwich bread.
Ingredients
1 3/4 cups unsifted all-purpose flour
1 cup flaked whole-grain cereal
1/4 cup packed light brown sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 large egg
3 tablespoons light molasses
3 tablespoons vegetable shortening or butter (or a mixture), melted
Directions
Preheat oven to 350 degrees F. Grease an 8-inch loaf pan.
Combine flour, cereal, brown sugar, baking powder and salt in a large bowl. Beat together milk, egg, molasses and shortening in a small bowl.
Add milk mixture to dry ingredients and stir until dry ingredients are moistened. Don't overbeat. Transfer to greased loaf pan.
Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool to room temperature, wrap tightly and refrigerate several hours before slicing.