BROWN BREAD WITH RAISINS
Created in colonial times and also called Boston brown bread, this authentic dark bread is made with cornmeal and molasses. Originally, it called for rye meal, which was available at the time.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h45m
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Grease 2-quart casserole dish with shortening or cooking spray.
- In large bowl, beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 30 seconds, scraping bowl constantly. Pour batter into casserole.
- Bake uncovered about 1 hour or until toothpick inserted in center comes out clean. Immediately loosen sides of bread with metal spatula and remove bread from casserole. Cool 30 minutes on cooling rack before slicing. Serve warm.
Nutrition Facts : ServingSize 1 Slice, TransFat 0 g
OATMEAL RAISIN MOLASSES BREAD
DH loved the bread his grandmother always made. This is the closest we ever got to it. Use a bread machine for the dough and bake in the oven.
Provided by Nadine
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h35m
Yield 16
Number Of Ingredients 10
Steps:
- Place oats, molasses, butter, and salt into the bread maker bowl; add the boiling water.
- Measure 1/4 teaspoon sugar into a small cup and set aside. Pour remaining sugar into the oat mixture and stir. Let mixture cool to about 100 degrees F/38 degrees C, about 20 minutes.
- Pour warm water into the reserved sugar in the small cup; add yeast.
- Pour bread flour atop the oat mixture. Pour yeast mixture over the flour.
- Select Dough setting and press start. Check your owner's manual to see how long the kneading lasts, so you can add raisins to the dough 5 minutes before it finishes kneading. Let the bread maker run the full dough cycle, about 1 hour, though it will depend on your machine.
- Grease 2 bread pans.
- Turn dough out onto a lightly floured surface. Punch down dough, but do not knead. Separate into two loaves and place in prepared pans; cover each with a damp towel and allow to rise for about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 15 to 20 minutes.
Nutrition Facts : Calories 122 calories, Carbohydrate 26.7 g, Cholesterol 3.8 mg, Fat 1.9 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 164.1 mg, Sugar 17.4 g
RAISIN BROWN BREAD
This is a very old recipe my mother used to make. She said her mother made it for her when she was young and she doesn't know where my grandmother got it from. I thought it was cool to see my mom steam them in empty cans.
Provided by queenbeatrice
Categories Quick Breads
Time 1h5m
Yield 4 mini loaves, 8 serving(s)
Number Of Ingredients 7
Steps:
- Blend together flour, baking soda and salt.
- Blend in whole wheat flour and raisins.
- Make a well in centre of dry ingredients.
- Add milk and molasses.
- Divide batter among 4 greased 20oz cans.
- Cover each with aluminum foil and tie in place.
- Steam for 1 hour.
- Serve warm or cold.
Nutrition Facts : Calories 431.5, Fat 3.6, SaturatedFat 1.6, Cholesterol 7.6, Sodium 734.6, Carbohydrate 93.9, Fiber 6.6, Sugar 38.3, Protein 10.8
OLD-FASHIONED BROWN BREAD
This chewy, old-fashioned bread boasts a slightly sweet flavor that will transport you back to the old days. -Patricia Donnelly, Kings Landing, New Brunswick
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 7
Steps:
- In a large bowl, pour boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120°-130°, stirring occasionally., In another bowl, combine 3-1/2 cups flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Meanwhile, preheat oven to 375°. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 124 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 170mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
MOLASSES BROWN BREAD
Make and share this Molasses Brown Bread recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Breads
Time 1h
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F.
- Grease a 9 X 5 X 3-inch pan.
- Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl.
- Mix well.
- In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon.
- This misture will start to bubble.
- Immediately mix it into the dry ingredients.
- Spoon the batter into the greased pan.
- Bake at once.
- The bread is done when a toothpick comes out clean, about 1 hour.
- Turn out of the pan and cool on a wire rack.
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OLD FASHIONED MOLASSES RAISIN BREAD | HEALTHY RECIPES
From weightwatchers.com
Cuisine CanadianCategory Breakfast,BrunchServings 12Total Time 55 mins
- In a bowl, dissolve yeast and sugar in lukewarm water. Let stand 10 minutes, until yeast is bubbly. Stir in milk, molasses, butter, cinnamon, salt, nutmeg, and cloves. Stir in 3 cups (750 mL) of the flour and mix and stir until blended. Knead in raisins.
- Coat a large bowl with cooking spray. Place dough in bowl and turn to coat. Place bowl in a warm place, cover with a kitchen towel and let rise 2 hours. Punch dough down with your fist.
- Coat a 9-inch loaf pan with cooking spray. Press dough into prepared pan, cover with kitchen towel and let rise again until doubled in bulk, about 1 to 2 hours.
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4.7/5 (7)Total Time 2 hrs 10 minsCategory BreadCalories 155 per serving
- In a large bowl, sift together wheat flour, all-purpose flour, baking soda and salt. Gradually stir in the buttermilk and molasses, mixing just until combined (do not over-mix). Fold in raisins.
- Transfer batter to prepared pan, and cover it with buttered (or sprayed) aluminum foil, pressing the foil tight around the edges of the pan (so that the bread will steam a bit), but ballooning it in the center, so that the bread has room to expand without hitting the foil. Bake for 50 minutes. Remove the foil (the middle may be slightly sunken; that's OK), and bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean.
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