Graham Yogurt Bread

1. 1

   Remove one end from each of four 1-pound cans (the kind used for canned fruits and vegetables); rinse cans, dry and grease well.

2. 2

   In a large bowl, combine the graham and all-purpose flours, soda and salt.

3. 3

   Stir in yogurt, molasses, raisins and walnuts; mix well.

4. 4

   Divide batter evenly between cans.

5. 5

   Bake in a 350u00b0 oven for about 1 hour or until a wooden pick inserted in the center comes out clean.

6. 6

   Cool in cans 10 minutes; then turn out and stand loaves upright on a wire rack to cool completely.

7. 7

   Cut loaves crosswise to make thick or thin slices as you prefer.

No additional tips available.