HOMEMADE BROWN BREAD
This yummy bread has a light texture and includes richly flavored ingredients like molasses, brown sugar and oats. One moist slice from these lovely loaves absolutely calls for another. -Maria Costello, Monroe, North Carolina
Provided by Taste of Home
Time 50m
Yield 2 loaves.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 98 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 150mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
THE BEST BROWNED BEEF STEW EVER
I originally found this recipe at Recipe Goldmine but have added and subtracted after trial and error. The original recipe called for a 10 oz pkg of frozen peas to be added during the last 15 minutes of cooking. I usually add a little rosemary and cayenne. Can add the spices you wish. This is very good!
Provided by Christina Chavez
Categories Stew
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Put flour, salt and pepper in a large ziploc bag.
- Heat oil over medium heat in a large dutch oven.
- Place meat in bag with the flour and shake until well coated.
- Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion.
- Stir until well browned.
- Add finely chopped carrot and next 4 ingredients.
- Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).
- Add diced potatoes, carrots, and onions, cook for another 45 minutes or until potatoes are tender.
BROWNED-FLOUR SOUP FROM BASLE (SWITZERLAND)
From "The Swiss Cookbook". I haven't made it. The author says that it's traditional Swiss fare, going all the way back to the Middle Ages. "Swiss people love them, and though my view is somewhat skeptical, they are part of Swiss eating to this day."
Provided by Debbie R.
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt 6 T. butter in a heavy saucepan. Stir in the flour. Cook over medium heat, stirring constantly with a wooden spoon until the mixture is smooth and the color of chocolate. This takes about 7 - 10 minutes. Do not let the mixture scorch. (If it does, throw it out and start over.).
- Remove from heat. Gradually add the hot water, stirring constantly until mixture is smooth. Add onion, bay leaf and salt to taste. Simmer over the lowestg possible heat, stirring occasionally, for one hour.
- Remove onion and bay leaf before serving. Add the last tablespoons of butter.
- NOTE: some cooks add 1 t. tomato paste, others 1 - 2 T. dry madeira and others a little grated swiss cheese.
Nutrition Facts : Calories 113, Fat 6.8, SaturatedFat 4.2, Cholesterol 17.6, Sodium 56.6, Carbohydrate 11.7, Fiber 0.7, Sugar 1.2, Protein 1.5
BROWNED FLOUR
Make and share this Browned Flour recipe from Food.com.
Provided by PalatablePastime
Categories Grains
Time 25m
Yield 1 1/2 cups
Number Of Ingredients 2
Steps:
- Preheat oven to 400°F.
- Spread flour in a 12-inch cast iron skillet and bake for 20-25 minutes, stirring every 7 minutes, until flour becomes a light nutty brown color, like pecan shells.
- Remove flour from hot skillet and allow to cool; store refrigerated in an airtight container for up to 8 weeks.
- Drink the water if you get thirsty (recipe needed 2 ingredients to post).
Nutrition Facts : Calories 455, Fat 1.2, SaturatedFat 0.2, Sodium 2.5, Carbohydrate 95.4, Fiber 3.4, Sugar 0.3, Protein 12.9
BROWNED FLOUR
Now when you make your roux for gravy, it will have a nice golden brown color...and you don't even have to burn it!!
Provided by Happy Harry 2
Categories Low Cholesterol
Time 10m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Spread flour over bottom of shallow skillet.
- Cook over low heat, stirring constantly until evenly browned.
- Remove from skillet as soon as it reaches the coloring you want.Time may vary.
- Cool completely.
- Store in air-tight container.
Nutrition Facts : Calories 455, Fat 1.2, SaturatedFat 0.2, Sodium 2.5, Carbohydrate 95.4, Fiber 3.4, Sugar 0.3, Protein 12.9
BRAUNE MEHLSUPPE - BROWN FLOUR SOUP
An old-timey comfort soup from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Kid Friendly
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter; stir in flour and cook until light tan, stirring constantly.
- Add stock slowly, stirring constantly.
- Add seasonings to taste and continue cooking for up to two hours.
Nutrition Facts : Calories 172.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82.1, Carbohydrate 14.9, Fiber 0.5, Sugar 0.1, Protein 2.1
OLD FASHIONED BROWN GRAVY
Old-fashioned brown gravy. Made from meat drippings.
Provided by dlkg
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Immediately after removing meat from a roasting pan or other pan, drain off the drippings, reserving 2 tablespoons. Sprinkle the flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes. Taste, and season with salt and pepper.
Nutrition Facts : Calories 60.5 calories, Carbohydrate 5.8 g, Cholesterol 13.1 mg, Fat 1.6 g, Fiber 0.1 g, Protein 5.4 g, SaturatedFat 0.9 g, Sodium 30 mg, Sugar 2.9 g
BROWN LOAF
Try this simple step-by-step brown bread recipe to make a seeded loaf or try one of three gorgeous variations
Provided by Angela Nilsen
Categories Afternoon tea, Breakfast
Time 3h
Yield Makes 1
Number Of Ingredients 6
Steps:
- Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
- Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
- Knock back the dough by lightly kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball. Cover with the glass bowl and leave for 15 mins.
- Now shape to make a tin loaf Grease a 1.2-litre capacity loaf tin (about 23 x 13 x 5.5cm) and line the base with baking parchment. Using your knuckles, flatten the dough into a rectangle about 25 x 19cm. Fold both shorter ends into the centre like an envelope, make a ¼ turn, then flatten again into the same size and roll up very tightly, starting from one of the short ends. Roll the top of the dough in extra seeds and place in the tin with the join underneath, pressing the seeds gently into the dough. Cover with a clean tea towel. Leave for 40-45 mins, or until risen about 5cm above the top of the tin.
- Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for about 30 mins or until golden, covering with foil for the last 5 mins if starting to brown too quickly. Leave in the tin for 2-3 mins, then remove and cool on a wire rack. If you tap the underneath of the baked loaf if should be firm and sound hollow.
Nutrition Facts : Calories 91 calories, Fat 1 grams fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.38 milligram of sodium
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