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Brown Bread Recipe

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This recipe for Brown Bread is from The Godin/Lemieux/Wolfsbauer/Kingston 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:  
ONE CUP FLOUR
TWO TSP BAKING SODA
ONE TSP SALT
ONE CUP YELLOW CORN MEAL
ONE CUP WHOLE WHEAT FLOUR
¾ CUP MOLASSES
TWO CUPS BUTTERMILK
ONE CUP SEADLESS RAISINS
Directions:
Directions:
GREASE 2 EMPTY 1 POUND COFFEE CANS AND DUST WITH FLOUR. SIFT FLOUR, SODA AND SALT INTO A LARGE MIXING BOWL. STIR IN CORN MEAL AND WHOLE WHEAT FLOUR. ADD MOLASSES, BUTTERMILK, AND RAISINS AND MIX WELL. DIVIDE MIXTURE BETWEEN PREPARED COFFEE CANS. COVER TOPS WITH WAX PAPER AND TOP WITH FOIL, LEAVING ROOM FOR EXPANSION. TIE SECURELY WITH STRING. PLACE CANS ON A RACK IN A LARGE KETTLE AND ADD BOILING WATER TO COME HALF WAY UP CANS. COVER KETTLE AND STEAM FOR 2 ½ HOURS, REPLENISHING WATER AS NECESSARY. CAREFULLY LIFT CANS OUT OF KETTLE. UNCOVER AND REMOVE BREAD. LET COOL ON A WIRE RACK 15 MINUTES LONGER. SERVE WARM WITH BUTTER AND BAKED BEANS.

 

 

 

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