2 c. sifted all-purpose flour
1 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt (may be eliminated)
3/4 c. Grapenuts cereal
1 c. milk
1 egg, well beaten
2 tsp. shortening, melted

Sift dry ingredients, except cereal. Stir in cereal. Blend milk with egg and melted shortening. Add flour mixture. Stir until all flour is moistened. Pour into 9x5 inch loaf pan. Bake at 350 degrees for 1 hour. Cool in pan for 10 minutes.

Finish cooling on rack. Store bread overnight wrapped in waxed paper or aluminum foil overnight. Makes 1 loaf.

APRICOT BREAD:

Add 2/3 cup chopped dried apricots and increase milk to 1 1/4 cups.