Maritime Brown Bread Food

OLD-FASHIONED BROWN BREAD

Steps:

• In a large bowl, pour boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120°-130°, stirring occasionally., In another bowl, combine 3-1/2 cups flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Meanwhile, preheat oven to 375°. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

HOMEMADE BROWN BREAD

Steps:

• In a bowl, combine first four ingredients. Cool to 110°-115°. In a bowl, dissolve yeast in warm water. Sprinkle with sugar. Add oat mixture, brown sugar, molasses and 3 cups flour; mix well. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Divide in half; shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes. , Preheat oven to 375°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.

COLONIAL BROWN BREAD

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.

MARITIME BROWN BREAD

Steps:

• Dissolve sugar in warm water. Sprinkle in yeast and allow yeast to rise. Combine oatmeal, molasses, boiling water and salt and allow to cool while yeast rises. Add cold water, yeast solution and flour. Knead in more flour until stickiness is gone. Allow to rise in warm place. Punch down and cut into two balls. Form 2 loaves in greased loaf pans and allow to rise. Bake at 350 for 45 to 60 minutes

WAR BREAD

Steps:

• In a large mixing bowl combine the rolled oats, cornmeal, whole wheat flour, shortening, molasses and salt.
• pour in the boiling water, stirring constantly, till the mixture is smooth.
• Set aside to cool to 120-130 degrees.
• Sprinkle the yeast on the batter and blend.
• Stir in the white flour, 1/2 cup at a time, first with the spoon and then by hand, or with the flat beater of a mixer.
• The dough will be somewhat heavy and dense and will not have the elasticity of white dough.
• Nevertheless, the dough will form a shaggy mass that cleans the side of the bowl.
• Sprinkle on flour to control stickiness if necessary.
• Turn the dough onto a lightly floured work surface and knead with a rhytmic motion of push-turn-fold, or with a mixer dough hook, for 8 minutes. the dough will become smooth.
• Sprinkle on more flour if the dough sticks to the work surface or your fingers.
• place the dough in a bowl and pat with butter or greased fingers to keep the surface from crusting.
• cover the bowl tightly with plastic wrap and put aside for the dough to rise at room temp till twice its original size - about 1 hour (shorter if using rapid rise yeast).
• punch down the dough and knead for 30 seconds to press out bubbles.
• divide the dough into 2 or 3 pieces. shape into balls and let them rest on the work surface for 3-4 minutes.
• Form into loaves and place in 2 9-inch or 3 8-inch loaf pans. Cover with wax paper and leave till the center of the dough has risen to an inch above the edge of the pans, about 50 minutes.
• preheat oven to 350 20 minutes before baking.
• bake the loaves in the oven till they are nicely browned and test done, about 1 hour (I check at about 45 minutes). Turn one loaf out of its pan and tap the bottom crust with your finger - a hard, hollow sound means it is done.
• if the loaves brown too quickly, cover with brown sack paper or foil.
• midway through baking and again near the end, shift the pans so loaves are exposed equally exposed to the temperature variations in the oven.
• remove bread from oven and turn out of pans. place on metal rack to cool.

MARITIME BAKED BEANS

Steps:

• Cover beans with water, let soak overnight.
• Drain.
• Place beans in pot on stove, cover with water and simmer until skins split (approximately 30 minutes).
• Save water.
• Put beans, water and all the other ingredients listed into oven safe casserole or bean crock and bake at 325oF until beans are tender and have turned a deep brown (at least 3 hours).
• Stir occasionally.
• I use yellow eye beans, Jacob's cattle beans or navy beans in this recipe.