Directions: |
Directions:Preheat oven to 375 degrees
Cream together sugar, molasses, butter, & egg.
Whisk together dry ingredients.
Blend dry ingredients with sugar mixture, alternating with sour milk.
Bake 1 hour for standard loaf pan or about 40 minutes for 2 smaller pans.
** Tips when baking in ramekin:
Always grease the inside of the cocotte thoroughly with butter or cooking spray to prevent the bread from sticking. Stoneware must be allowed to heat and cool gradually to avoid thermal shock, so place it in a cold oven and allow it to preheat with the oven.
Fill with batter 2/3 of the way
Bake at a lower temperature, around 325°F (165°C). This prevents the outside from browning too quickly before the center is cooked through.
The baking time will be significantly shorter than for a standard loaf. Start checking for doneness after 15-20 minutes. The exact time will depend on your specific recipe and oven.
Cooling: Let the bread cool on a wire rack before attempting to remove it from the cocotte. If the loaf is stuck, you can try placing it back in the oven upside down for a few minutes to help release it. |
Personal
Notes: |
Personal
Notes: I usually add raisins (about 1 cup), black currants, or chopped apples and sometimes nuts. Just cover the currants with water and let soak for 2 hours or over night.
One batch of Grandma's recipe with the added currants made the 4 small loaves you see in the photo. Each 3.9" diameter, 14 oz ramekin was filled about 2/3 of the way with batter and baked about 25 minutes. I used that spray that has flour in it - they slipped out like a charm
I usually use cellophane treat bags for gifting. Usually just use plastic bag or tin for ones that will be gobbled up soon. I have frozen them too - plastic bag inside freezer bag.
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This recipe for Grandma Mary Combs Brown Bread is from