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Brown Bread Recipe

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This recipe for Brown Bread, by , is from The Brandt/Awsumb Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gertie Brandt
Added: Sunday, May 3, 2009


2 packages Dry yeast
3/4 cup Lukewarm water
1 tsp. plus 1 cup Sugar, divided
4 cups Water, divided
1/2 cup Shortening
1 1/2 tbsp. Salt
1/2 cup Dark molasses
1 cup Rye flour
2 cups Graham flour
7 to 8 cups All purpose flour

Soak yeast in the lukewarm water with 1 tsp. sugar.

Heat 2 cups water to boiling and pour over 1 cup sugar, shortening, salt and molasses in mixing bowl. Stir to dissolve shortening. Add remaining 2 cups water to mixing bowl and cool to lukewarm.

Mix rye and graham flours thoroughly. When shortening mixture is lukewarm, add yeast and rye & graham flours. Add 7 cups all purpose flour, add just enough to allow for easy handling while kneading (1 -3 cups). Let dough rest for 10 minutes. Knead for 8 - 10 minutes till smooth and elastic.

Place in a greased bowl rolling it over to grease the other side. Cover with a towel and allow to rise until double in volume. Punch down and knead briefly. Divide into 4 parts and place in greased loaf pans. Let rise until double

Bake at 375 for 15 to 20 minutes. Reduce heat to 325 and bake for 25 minutes more.




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