"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Fair Hills Brown Bread Recipe

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This recipe for Fair Hills Brown Bread, by , is from The Bolme Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley and Rick
Added: Monday, November 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 c. water
1 c. sugar
c. dark molasses
2 c. graham flour
1 c. rye flour
c. shortening
1 T. salt





Directions:
Directions:
Soak 2 pkgs dry yeast, cup warm water, 1 tsp. sugar.
Heat 2 c. water to boiling and pour over sugar, salt, shortening and molasses in mixing bowl. Stir to dissolve shortening. Add remaining 2 c. of cold water and cool to lukewarm. Add yeast mixture and mixed dark flours. Then add about 8 c. flour. Let rise until double in size. Knead down and let rise again. Put into pans (4 or 5), let rise until double. Bake at 375 for 20 minutes, and then 325 for 25 minutes.

 

 

 

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