Colonial Bread Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
• In a large bowl, stir together the whole wheat flour, all-purpose flour, brown sugar, baking soda, and salt. Pour in buttermilk, and stir until all of the dry mixture has been absorbed. Divide the batter evenly between the prepared loaf pans.
• Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Serve warm. Store leftover bread wrapped in plastic wrap in the refrigerator. This reheats well.

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

Steps:

• Combine cornmeal, brown sugar, salt, and cooking oil and boiling water. Let cool to lukewarm. While waiting, mix yeast in the lukewarm water. Pour yeast mixture into the cornmeal mixture. Stir in rye flour, whole wheat flour, and as much of the white flour as you need to make the dough stiff. Knead dough for 6-8 minutes. Place in greased bowl, turn once. Let rise for 50-60 minutes. Punch down (literally punch once). Turn out on flour surface. Let rest for 10 minutes. Split into two loves. Make them round. Let rise for 30-45 min. Bake at 375 for 45 minutes (until it sounds hollow). If you want a good crust, but a cast iron pan with water in it, in the over with the bread for the first 25 min.

Steps:

• Preheat oven to 350°F. Lightly grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Stir first 13 ingredients in large bowl to blend. Whisk buttermilk 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. Wrap tightly in plastic; store at room temperature.)
• *Sold at natural food stores, specialty food stores and some supermarkets.

Steps:

• Mix the whole wheat flour, regular flour, brown sugar, and soda.
• Slowly add the buttermilk till blended.
• Put into a greased loaf pan.
• 350 degree oven for 1 hour.