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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Brown Bread Recipe

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This recipe for Brown Bread is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups hot water
3 cups whole wheat flour
1 1/2 - 2 Tbsp. potato flakes or pearls
1/2 cup cooked cereal (any variety)
1 Tbsp. shortening or lard
1/4 cup molasses
2 Tbsp. sugar or honey
1 Tbsp. salt
1 1/2 Tbsp. yeast
2 Tbsp. oat bran (optional)
1 tsp. flax seed (optional)
3 cups white flour
Directions:
Directions:
Add water, whole wheat flour, potato flakes, molasses, sugar, cooked cereal, salt, and shortening to large bowl. Stir, then add yeast. Let proof. Add optional grains or seeds, if desired. Add white flour one cup at a time, stirring after each addition. Knead dough until smooth and firm. (I put it in my heavy duty Bosch mixer on low for 10 min.) Spread a small amount of shortening or oil over top of dough to prevent a dry crust from forming. Let rise until double. (I put it in Tupperware's large "Thatsa Bowl" and let the lid pop off a time or two.) Punch down and shape into loaves, bread bowls, whatever. Fill bread pan less than half full, then let rise to over top.

Bake at 350º for approximately 25-45 minutes, or until golden brown. Remove from loaf pans to cool. Longer baking time gives a crispier crust.
Number Of Servings:
Number Of Servings:
3 loaves
Personal Notes:
Personal Notes:
Hint: the number of cups of water in a bread recipe should tell you the number of loaves of bread you'll get.

I got this recipe from Jackie Robins' class at Macey's grocery store. Yummy. I use it pretty regularly.

 

 

 

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