Tuesday, February 17, 2009

Bread Recipes: Stirred Brown Bread

From the Boston Cooking School Magazine (Fannie Farmer)

Measure three cups of graham flour into a large mixing-bowl; add one cup of bran, and sift on to these one cup and one-half of white flour, to which one and one-fourth a teaspoonful of salt has been added. Stir together until mixed.

Dissolve one teaspoonful of baking soda in a tablespoonful of hot water, and add to two cups of buttermilk. Melt two tablespoonfuls of butter and one of any preferred substitute, mix with one-half a cup of molasses, stir into the buttermilk, and add all to the dry ingredients, stirring vigorously. Lastly, add one-half a compressed yeast cake to the batter, and stir again until the yeast is thoroughly incorporated with the batter, which should be very stiff.

Place in a greased bread pan, cover, set in a warm place until batter has risen to top of pan or doubled in bulk. Bake one hour in an oven with gradually increasing heat.

This bread keeps fresh for a long time, and is particularly good sliced thin for sandwiches.

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