"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Brown Bread, by LuVern Jones, is from The Jones Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 qt. warm water (120-130) 1 tbsp. salt 1/4 c. brown sugar 1/4 c. shortening, melted 1/4 c. dark molasses 1 1/2 c. rye flour 7 1/2 - 8 1/2 c. all-purpose flour 2 pkgs. dry yeast dissolved in 1/2-1/3 cup lukewarm water with 1 tsp. sugar
Mix ingredients through molasses, then add 1 to 1 1/2 cups flour. Add softened yeast and mix well. Add rye flour and as much all-purpose flour as needed to form a smooth, pliable dough. Knead well. Place dough in greased bowl, cover and let rise until doubled in size. Punch down and let rise again to double size. Shape into 3 large or smaller loaves. Let rise until doubled. Bake at 350º for 40-45 minutes or until loaf sounds hollow when lightly tapped. Remove immediately from pans.
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