GUANABANA COFFEE BREAD


This bread, from Diana Scesny Green's WHOLE GRAIN BAKING, was originally an ORANGE QUICK 
BREAD, calling for orange juice and yogurt.  Lacking both, I substituted a 'Guanabana' (or, 
'Sour Sop') and a bit of instant milk powder to make up for the milky/acidic-ness required 
to activate the soda.  Lacking ANY whole wheat flour, I simply added a bit more of all-
purpose flour.  It turned out to be a terrific 'dunking' bread, slicing clean and not too 
sweet, to accompany morning coffee.  Here's the original recipe

1 ½ cup wheat four (hard)
½ cup pastry wheat flour
1 tsp. baking soda
¼ tsp. salt
¼ tsp. ginger
½ cup plain yogurt
½ cup orange juice
1 ½  tsp. freshly grated orange rind
½ cup honey
2 eggs
¼ cup melted butter
1 tsp. vanilla
½ cup chopped nuts

Into a medium bowl measure and combine the flours, baking soda, salt, cinnamon and ginger.

In a small bowl whisk together the yogurt, orange juice, orange rind, honey, eggs, butter 
and vanilla.

Quickly whisk the liquid ingredients into the dry, then stir in the nuts.  Pour the batter 
into three well-buttered and floured cans or two small loaf pans and bake 45 minutes at 
350°F.

From Diane Poole, SV PILAR