Quick-Bread Dry Mix

October/November 2005

Your rating: None Average: 3.2 (38 votes)

In this versatile recipe, you may substitute whole-wheat flour for the whole-wheat pastry flour. For a more fiber-rich muffin, use all whole-wheat flour.

Quick-Bread Dry Mix

1 Review for Quick-Bread Dry Mix

Great Starting Point

This is very tasty. It's not something whole wheat that tastes like white flour, but it has such a nice flavor. This is really great to have on hand. I make a bunch of it ahead of time so all I have to do is portion out the wet ingredients. There are several variations on this site, and pretty much any combo you like would work.


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