Food → What's Cooking? →
Classic New England Recipes
(page 8 of 11)
Find Similar Recipes
- By Category
- By Course
Baked Brown Bread
Bread Recipes
Yield: 1 cylindrical loaf
The cornmeal in this light-brown bread gives it an unusual "crunch." Serve cold with cream cheese.
- 1 cup raisins
- 2 cups buttermilk
- 3/4 cup molasses
- 1/4 cup melted shortening
- 1 cup graham flour
- 1 cup white flour
- 1 cup yellow cornmeal
- 1 teaspoon baking soda
- 1 teaspoon salt
Preheat oven to 350 degrees F. Grease a 1-pound-size coffee can. Combine raisins, buttermilk, molasses, and shortening. Sift together dry ingredients; add to raisin/buttermilk mixture and stir until well blended. Pour into greased can and bake 1 hour. Cool 10 minutes, then remove loaf from can to finish cooling.
Reviews by Readers
Excellent taste, moist texture. One word of caution: make sure that coffee cans are not plastic coated or you will have a lump of melted plastic in your oven. I used two 11 oz. cans, rather than one 1 lb. can. – Reviewed by Ann Stock
It is not to sweet. I used wheat bran instead of graham flour. I used 4 small loaf pans. – Reviewed by Marilyn Cox
I used four small loaf pans. It was very dry. I heated it up in the oven with a little butter and it was much better. – Anonymous Review
Find Similar Recipes
- By Category
- By Course
Reader Comments
Comment from Barbara Dunn on November 2, 2009
I used to make this often using a "Daisy Ham" instead of brisket during the year. I now live in California and the hams are not available here. This is one of my favorite meals.
Registered users can add comments.
Registration is free, and just takes a moment.
Login or Register.