1 cup whole wheat flour 3/4 cup raisins (I used 1/2 cup) 2/3 cup all-purpose flour 1/2 cup rye flour 1/2 cup yellow corn meal 1/2 cup brown sugar (scant) 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 sour milk (2 cups skim milk plus 2 tsp. vinegar) 1/2 cup dark molasses Preheat oven to 350=B0F (325=B0F if using glass loaf pans). Lightly spray= two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Combine dry ingredients in large bowl. Whisk sour milk 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. Makes 2 loaves (9 slices each).
How To make Colonial Brown Bread's Videos
Kaitlyn & Asa making Colonial Bread
2 Ingredient Bread – No Yeast, Oil, Sugar or Eggs - No Kneading or Waiting - The Hillbilly Kitchen
2 Ingredient Bread – No Yeast, oil, Sugar or Eggs - No Kneading, Waiting or Work - The Hillbilly Kitchen This is the World’s easiest fastest bread. You have to try it to believe it! It is light, fluffy, moist and has a nice springy texture. This is a great recipe for beginners because it is so easy. It is easily sliced and works for all sandwiches, toast, grilled sandwiches, and dinner bread. In less than 45 minutes you can enjoy a loaf of fresh baked bread.
JN 6:35 And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst. Remember to PUT GOD FIRST!!!
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Ingredients: - 2 1/2 tbsp dry yeast - 1/3 cup cornmeal or polenta - 1 1/2 cups boiling water - 1/3 cup molasses or maple syrup or brown sugar - 1 tbsp room temperature butter - 1 tsp salt
Bake for 45 minutes
Français:
Régler le four à 350°F / 170°C
Ingrédients: - 2 1/2 cuillères à soupe de levure sèche - 50 g de farine de maïs ou de polenta - 350 ml d’eau bouillante - 80 ml de mélasse ou de sirop d’érable ou 65 g de cassonade - 1 cuillère à soupe de beurre à temperature ambiante - 1 cuillère à café de sel
Faire cuire pendant 45 minutes
Sourdough from Leaven - 18th Century Breads, Part 5
How to take your leaven that we put to sleep in our last episode and wake it back up and bake some bread in a dutch oven. #townsendssourdough
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Sourdough from Leaven: 18th Century Breads, Part 5. Cooking with Jas. Townsend and Son S2E16
Colonial Bread (Easy Southern Brown Bread)
A hearty brown bread sweetened with molasses, Colonial Bread is easy to make and is great for sandwiches or toast. Make a loaf of this delicious Southern brown bread today!