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Bertha Johnston Brown Bread Recipe

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This recipe for Bertha Johnston Brown Bread, by , is from Farbman 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!

Contributor:  
Contributor:  
Marge Farbman

Category:
Category:

Ingredients:  
Ingredients:  
2 cups rolled oats (Old Fashioned Oatmeal)
1 cup molasses
2 Tbsp shortening (Crisco)
1 Tbsp salt
3 cups boiling water
10 cups Flour
2 packages of yeast

Directions:
Directions:
In a large bowl mix:
2 cups rolled oats (Old Fashioned Oatmeal)
1 cup molasses
2 Tbsp shortening (Crisco)
1 Tbsp salt

Pour over this
3 cups boiling water. Stir well and allow to cool

When cooled, stir in
4 cups flour. Stir till well mixed

Soften and stir till dissolved
2 packages of yeast in 1/2 cup of warm water (about 80 degrees)
then add to oats-flour mixture and stir well.

Now add at least 4 more cups of flour and stir in. It's easier if you add 2 cups, stir well then add the next 2 cups of flour and stir.

Let rise till double in a warm, draft-free place, about 2 hours.

Stir dough down, scoop into well greased loaf pans (at least two large loaf pans, maybe a third). Allow to rise until double.

Bake in 375 degree oven for 40 minutes. If you use smaller loaf pans, cut back baking time to 25-30 minutes, should be nicely browned on top and sound hollow when tapped.

Number Of Servings:
Number Of Servings:
2 Loaves
Preparation Time:
Preparation Time:
2.5 hours
Personal Notes:
Personal Notes:
Our special Thanksgiving bread. It is a staple in the Farbman Family and has been for years.

 

 

 

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