Colonial Brown Bread Food

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COLONIAL BROWN BREAD



Colonial Brown Bread image

A sweet brown bread no eggs or fat added. Best served warm from the oven.

Provided by ANNETTE1951

Categories     Bread     Quick Bread Recipes

Time 1h10m

Yield 24

Number Of Ingredients 6

4 cups buttermilk
4 cups whole wheat flour
1 ⅓ cups all-purpose flour
1 cup packed brown sugar
4 teaspoons baking soda
1 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
  • In a large bowl, stir together the whole wheat flour, all-purpose flour, brown sugar, baking soda, and salt. Pour in buttermilk, and stir until all of the dry mixture has been absorbed. Divide the batter evenly between the prepared loaf pans.
  • Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Serve warm. Store leftover bread wrapped in plastic wrap in the refrigerator. This reheats well.

Nutrition Facts : Calories 144.2 calories, Carbohydrate 30.8 g, Cholesterol 1.6 mg, Fat 0.8 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 0.3 g, Sodium 353.2 mg, Sugar 11 g

COLONIAL BROWN BREAD



Colonial Brown Bread image

In colonial days they didn't have a whole lot of stuff to put into their baking. This one is like that. The first time I made it I didn't think that it would be very good, but found that it was sweet and great when toasted in the toaster and then spread it with lots of butter.

Provided by Mimi in Maine

Categories     Quick Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 6

2 cups whole wheat flour
1/2 cup flour, plus
3 tablespoons flour
1 cup packed brown sugar
2 teaspoons baking soda
2 cups buttermilk

Steps:

  • Mix the whole wheat flour, regular flour, brown sugar, and soda.
  • Slowly add the buttermilk till blended.
  • Put into a greased loaf pan.
  • 350 degree oven for 1 hour.

Nutrition Facts : Calories 2160.8, Fat 11.2, SaturatedFat 3.9, Cholesterol 19.6, Sodium 3099.7, Carbohydrate 477.6, Fiber 28, Sugar 238.1, Protein 57.1

COLONIAL BROWN BREAD



Colonial Brown Bread image

This is more of a 'dessert" bread. It's from the same little cookbook in which I found the Marshmallow Puffs (#79024) - Breads, Breads and more Breads, copyright 1983, by the Pillsbury Company. Lumps of brown sugar make dark spots in the bread. It's simple to make, and may be served warm or cold. Note - I did not have any buttermilk on hand, so I used the vinegar/milk substitution.

Provided by Sandaidh

Categories     Quick Breads

Time 1h20m

Yield 2 loaves

Number Of Ingredients 6

2 3/4 cups all-purpose flour or 2 3/4 cups unbleached flour
2 1/2 cups whole wheat flour
2 cups firmly packed brown sugar
2 teaspoons baking soda
1 teaspoon salt
4 cups buttermilk (To substitute for buttermilk, use 1/4 cup vinegar or lemon juice plus milk to make 4 cups)

Steps:

  • Preheat oven to 350°F.
  • Grease two 9x5 inch loaf pans.
  • In large bowl combine all the dry ingredients.
  • Mix well, until thoroughly combined.
  • Slowly add buttermilk to bowl, stirring until well blended.
  • Pour into loaf pans.
  • Bake for 50 minutes, or until toothpick inserted into center comes out clean.
  • Remove from pans immediately and cool on wire rack.

Nutrition Facts : Calories 2159.5, Fat 8.8, SaturatedFat 3.4, Cholesterol 19.6, Sodium 3032.5, Carbohydrate 477.6, Fiber 22.9, Sugar 236.2, Protein 54.5

COLONIAL YEAST BREAD



Colonial Yeast Bread image

This is an old recipe that I enjoy making often for my family. I don't think there's anything better than eating hot homemade bread on a cold day.

Provided by Taste of Home

Time 55m

Yield 2 loaves.

Number Of Ingredients 10

1/2 cup cornmeal
1/2 cup packed brown sugar or 1/3 cup honey
1 tablespoon salt
2 cups boiling water
1/2 cup vegetable oil
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
3/4 cup whole wheat flour
1/2 cup rye flour
4-1/2 to 5-1/2 cups all-purpose flour

Steps:

  • In a bowl, combine cornmeal, sugar or honey, salt, boiling water and oil. Let cool to lukewarm. Meanwhile, dissolve yeast in warm water and let stand 5 minutes. Stir into cornmeal mixture. Add whole wheat flour, rye flour and enough all-purpose flour to form a stiff dough. Turn out onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl; cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Divide into two balls. Cover and let rest 10 minutes. Shape into two loaves and place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1-1/2 hours. Bake at 375° for 35-40 minutes. Cover loosely with foil if top browns too quickly. Remove from pans and let cool on a wire rack.

Nutrition Facts :

COLONIAL BROWN BREAD



Colonial Brown Bread image

Provided by Beatrice Ojakangas

Categories     Bread     Fruit     Nut     Bake     Raisin     Walnut     Spice     Winter     Bon Appétit

Yield Makes 2 loaves

Number Of Ingredients 15

1 cup whole wheat flour
3/4 cup raisins
3/4 cup coarsely chopped walnut
2/3 cup all purpose flour
1/2 cup rye flour
1/2 cup yellow cornmeal
1/2 cup golden brown sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
2 cups buttermilk
1/2 cup dark molasses

Steps:

  • Preheat oven to 350°F. Lightly grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Stir first 13 ingredients in large bowl to blend. Whisk buttermilk and molasses in small bowl. Mix into dry ingredients.
  • Divide batter between prepared pans. Bake until tester inserted into center comes out clean, about 40 minutes. Cool in pans on racks 15 minutes. Turn out loaves onto racks and cool.(Can be made one day ahead. Wrap tightly in plastic; store at room temperature.)
  • *Sold at natural food stores, specialty food stores and some supermarkets.

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