From the archives is a series that dives into the archives of the Agricultural Review, the free newspaper published by the N.C. Department of Agriculture & Consumer Services, and explores interesting recipes, agriculture news and features from the past century.
North Carolina flour is the base for sourdough and other sandwich breads and the more cake-like loaves of banana and zucchini breads. In 2023, 400,000 acres of wheat were harvested in North Carolina. According to the North Carolina Small Grain Growers Association, about 20% of wheat grown in North Carolina goes to be milled into flour.
Whether you’re in your sourdough era, breading chicken or baking, flour is a staple in every kitchen.
The Feb. 19, 1991, edition of the Agricultural Review featured three recipes using flour: two bread recipes and one muffin recipe. Find the full recipes below, and be sure to use North Carolina flour if you try them at home!
Sweet Potato Bread
- 2 cups all-purpose flour
- 1 1/4 tsp. baking soda
- 1 cup sugar
- 3/4 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground cloves
- 1/3 cup vegetable oil
- 1/4 cup milk
- 2 eggs
- 1 cup cooked, mashed sweet potatoes
- 2/3 cup raisins
- 2/3 cup chopped pecans
Sift together dry ingredients and spices; make a well in center of mixture. Set aside.
Combine oil, milk and eggs; mix well. Stir in potatoes, raisins and pecans; add to dry ingredients, stirring just until moistened.
Spoon mixture into a well-greased 8 1/2 x 4 1/2 x 3 inch loaf-pan. Bake at 350 degrees for one hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool completely.
Honey-Wheat Muffins
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/8 tsp. ground cinnamon
- 1 egg, beaten
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1/4 cup honey
Combine flours, baking powder, salt and cinnamon in a large bowl; make a well in center of mixture. Combine egg, milk, oil and honey; add liquid ingredients to dry ingredients, stirring just until moistened. Spoon into greased muffin fans, filling two-thirds full. Bake at 400 degrees for 20 minutes. Remove from pans immediately. Yield: one dozen.
Hawaiian Banana Nut Bread
- 3 cups all-purpose flour
- 3/4 tsp. salt
- 1 tsp. baking soda
- 2 cups sugar
- 1 tsp. ground cinnamon
- 1 cup chopped pecans or walnuts
- 3 eggs, beaten
- 1 cup vegetable oil
- 2 cups masked ripe bananas
- 1 8-ounce can crushed pineapple, drained
- 2 tsp. vanilla extract
Combine first five ingredients; stir in pecans. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened.
Spoon batter into two greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pans. Bake at 350 degrees for one hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool on wire racks. Yield: 2 loaves.