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August 2, 2011
Molasses Brown Bread
Old-Fashioned Breads
Prep time:
10 minutesbaking time:
50 to 55 minutes“This wholesome, sweet bread was always a great breakfast treat at Grandma’s house.”
Ingredients
Serves 16
- 1/2 cup walnuts or pecans
- 1 cup all-purpose flour
- 1 cup graham or rye flour
- 1 cup whole-wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup light molasses
- 1/2 cup golden or dark raisins
- Cream cheese or whipped butter, optional
Directions
1
Preheat the oven to 350°F. Chop walnuts; set aside.
2
Spray 9 x 5-inch loaf pan with nonstick cooking spray.
3
Combine all-purpose flour, graham flour, whole-wheat flour, baking soda and salt in large bowl.
4
Add buttermilk and molasses to dry ingredients in bowl; mix well. Stir in raisins and nuts.
5
Spoon batter evenly into prepared pan. Bake until toothpick inserted in center comes out clean, 50 to 55 minutes. Transfer pan to wire rack; let bread stand in pan 10 minutes.
6
Turn out bread onto wire rack to cool completely, about 20 additional minutes. Cut into slices. Serve sliced bread at room temperature with cream cheese or whipped butter, if desired.
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Grandma's Secret Trick
Grandma's Secret Trick
Grandma sometimes made extra loaves of bread to freeze for later occasions. To properly freeze bread, she would double-wrap the loaf with plastic wrap, making sure it was airtight. She knew frozen bread would keep safely for up to three months. To thaw bread, Grandma would remove it from the freezer and thaw it at room temperature. She would serve it as soon as possible, knowing that thawed bread dries out quickly.
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