Return to Content

Baked Brown Bread

Baked Brown Bread
0 votes, 0.00 avg. rating (0% score)
by

Yield: Makes 1 cylindrical loaf.

Cornmeal in this light-brown bread gives it an unusual "crunch." Sereve cold with cream cheese.

Ingredients:

  • 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

Instructions:

Preheat oven to 350 degrees. Grease a 1-pound-size coffee can. Combine raisins, buttermilk, molasses, and shortening. Sift together dry ingredients and add to raisin and buttermilk mixture. Stir until well blended. Pour into greased can and bake for 1 hour. Cool 10 minutes, then remove from can to finish cooling.
Updated Tuesday, July 31st, 2007

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111