Makes 2 loaves or about 14 thick slices
3 cups muscadines, skins removed and discarded
1 cup sugar
3 tablespoons lemon juice
1 ½ cups wheat flour
2 cups self-rising flour
2 tablespoons baking soda
3 tablespoons baking powder
1 ½ cups brown sugar
1 cup milk
1 teaspoon vanilla extract
Preheat oven to 375 degrees (F).
Rinse the muscadines well before removing the skins. Cook the peeled
muscadines together in a medium saucepan with the sugar and lemon juice.
Bring up to a boil over high heat and reduce the heat to low, simmering
together for about five minutes or until the muscadines have broken down
into a coarse pulp. Remove from the heat and strain to remove the seeds.
Meanwhile, in a large mixing bowl, combine the wheat flour,
self-rising flour, baking soda, baking powder, and the brown sugar,
until well-mixed. Form a well in the dry ingredients and add the milk,
cooked muscadine pulp and vanilla. Stir to combine.
Pour the batter into two well-greased loaf pans and bake for 20 to 30
minutes or until the center springs back when touched. Serve with butter
or cream cheese.
Our guest judge is Holly Herrick the author of Southern Farmers Market Cookbook (Gibbs Smith, June, 2009).