Easy-Mix Graham Yogurt Bread
From Carole Sundberg, reported by Helen Dollaghan in the Nov. 19, 1972, edition of the Post’s Empire Magazine. Makes 3 small loaves, baked in cans.
Ingredients
2 cups graham flour
½ cup unsifted all-purpose flour
1 teaspoon salt
1 teaspoon soda
1 cup raisins
2 cups low-fat or regular unflavored yogurt
½ cup molasses
½ cup chopped walnuts
Directions
Wash and remove the wrappers from three 1-pound cans — the kind used for fruits and vegetables. Remove one end from each can, and empty contents. Wash, dry and grease the insides.
Preheat oven to 375 degrees.
Combine flours, salt and soda. Mix well. Add raisins, stir to coat. Add yogurt, molasses and walnuts. Mix well.
Spoon batter into cans. Batter will fill each can about three-fourths full. Bake about 1 hour or until a wooden pick inserted in the center comes out clean.
Set cans on rack, and let cool 10 minutes or until they can be handled. Open ends of cans. Gently push out bread. Stand loaves upright on a wire rack to cool completely. Cut in thin slices. Spread with butter or softened cream cheese.
Loaves may be wrapped in foil and stored 1 week in refrigerator. They taste even better with allowed to mellow 2-3 days. They also freeze nicely.
