Colonial brown bread
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Colonial brown bread
  Bread    Yeast Free  
Last updated 6/12/2012 1:17:25 AM. Recipe ID 47794. Report a problem with this recipe.
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      Title: Colonial brown bread
 Categories: Yeast free, Breads
      Yield: 1 Servings
 
  2 3/4 c  White flour
  2 1/2 c  Whole wheat flour
      2 c  Firmly packed brown sugar
      2 ts Baking soda
      1 ts Salt
      4 c  Buttermilk; (or sour milk)
 
  Yeast-free bread recipe
  
  (from Pillsbury's BREADS, BREADS, and more BREADS, 1983) (In the
  original, the recipe called for a specific brand name of flour.  I
  don't think this needs to be specified here.)
  
  Preheat oven to 350F. Grease two 9X5 loaf pans. In large bowl,
  combine dry ingredients, mixing until thoroughly combined. (Lumps of
  brown sugar will case dark spots in bread.) Slowly add buttermilk,
  stirring until well blended. Pour into prepared pans. Bake at 350F
  for 50 to 60 minutes or until toothpick inserted into center comes
  out clean. Remove from pans immediately; cool on wire racks. Serve
  warm or cool.
  
  I must warn you that every time I've made this, one of the loaves has
  come out with a creative hump in the middle. Some of them have been
  quite humourous. (The one that my friend thought was a tribute to my
  husband, however, was a little embarassing at a potluck!)
  
  Makes 2 loaves
  
  >From: phyllis.johnpoll@ncsl.org (Phyllis Johnpoll) From: Bread-Bakers
  Archives: ftp.best.com/pub/reggie/archives/bread/recipe
 




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Recipe ID 47794 (Apr 03, 2005)

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