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Date Posted: 12:29:57 10/24/02 Thu
Author: S
Subject: Graham Cracker Brown Bread

1 cup unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon freshly grated nutmeg
4 tablespoons (1/2 stick) unsalted butter,at room temperature
1 cup graham cracker crumbs
1 large egg
1/3 cup molasses
1 cup buttermilk
1 cup dark raisins

Adjust an oven rack to the lower third position and preheat the oven to
350
degrees.

Butter an 8 1/2-by-4 1/2-by- 2 3/4-inch loaf pan and dust the insides
all
over with fine dry bread crumbs or graham cracker crumbs.

Knock out the excess crumbs and set aside.

Sift the flour,baking soda,salt and nutmeg together and set aside.

In a large bowl,beat the butter with an electric mixer on medium speed
until smooth and creamy,about 1 minute.

Gradually beat in the graham cracker crumbs,then beat for 1 to 2
minutes.
Add the egg and beat for 1 minute,then beat in the molasses.

On low speed,add the flour mixture in 3 additions, alternating with
the
buttermilk,beginning and ending with the flour and beating only until
incorporated.Stir in the raisins.Spread the batter in the prepared
pan.

Bake for 1 hour to 1 hour and 10 minutes,until the loaf is
well-browned and
springs back when gently pressed and a toothpick inserted in the center
comes out clean.

Cool the pan on a wire rack for 15 minutes.Unmold and set right side
up on
the wire rack to cool.

When the bread is completely cool,cut into slices with a sharp
serrated
knife.This loaf keeps well for several days,wrapped airtight at room
temperature.It can be frozen for up to a month.

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