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.
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.
YANKEE BROWN BREAD
This recipe is from an authentic civil war cookbook. Of course they had to adapt measurements etc. to be more understandable to us. I made this when I was trying to find a simple bread recipe, as I wasn't in the mood for kneading, rising etc. and had limited ingredients on hand. It was easy and turned out great. It is best warm with butter, be forewarned, it is a dense and sweet bread. The original recipe called for 1 C. molasses, which I thought was a bit much (and I love molasses), so I have put it here as 1/2 C. I have not made it that way yet, but you might want to try 1/2 C the first time, and then decide if you want to increase it thereafter. I hope you enjoy making this piece of history, and imagining what a treat this would have been for the exhausted soldiers.
Provided by Yrhaven aka Condime
Categories Quick Breads
Time 1h45m
Yield 10-20 serving(s)
Number Of Ingredients 8
Steps:
- Mix salt, soda, and 1 1/2 C of flour together.
- Add remaining ingredients; beat 5 minutes.
- Place batter in 2 greased and floured loaf pans.
- Bake in low oven (300 deg) for about 1 1/2 hours, or until bread tests done.
Nutrition Facts : Calories 406.9, Fat 2.7, SaturatedFat 0.9, Cholesterol 45.2, Sodium 825.6, Carbohydrate 86.7, Fiber 6.4, Sugar 34.4, Protein 12.2
FANTABULOUS YANKEE CORNBREAD
A little sweeter than Southern and really good! Make this in a 9 inch cast iron skillet for the best results and it may become your favorite corn bread too! DH loves this with Recipe #272121 and fried potatoes. UPDATE!!! YES! I did omit 4 teaspoons of baking powder in the recipe! Mea Culpa! It should be sifted along with the dry ingredients. I am so sorry and thank you for pointing it out to me. SA :( I have corrected the recipe.
Provided by Secret Agent
Categories Quick Breads
Time 40m
Yield 1 cornbread, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Once the oven is hot start the recipe since you want a screaming hot oven.
- Grease the bottom and sides of the cast iron skillet with the shortening. Use more than 1 tablespoon if you need to get more coverage.
- By hand, sift all the dry ingredients together and stir them to make sure they are combined and make a well in the center.
- Combine the eggs, milk and oil and mix well.
- Pour the wet ingredients into the dry and stir only until they combine. I fold them together with a spatula.
- Let batter rest for 5 minutes.
- Gently pour into your cast iron skillet being careful not to deflate the batter.
- Bake in the center of the oven for 20 to 25 minutes.
Nutrition Facts : Calories 256.5, Fat 11.3, SaturatedFat 2.3, Cholesterol 55.9, Sodium 434.9, Carbohydrate 34, Fiber 1.5, Sugar 10.2, Protein 5.4
BASIC YANKEE BREAD STUFFING
This is my mother-in-law's recipe for traditional bread stuffing. Bread, pork and seasonings blend to create a perfect filling for the holiday bird. Use more bread if needed to create a stuffing that's moist, but not mushy.
Provided by KRKing911
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
- Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- Melt the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan, and slowly cook and stir until tender.
- Mix together the sausage, celery, onions, bread, sage, salt and pepper in a large bowl.
- Pour the eggs and chicken broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.
- Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
Nutrition Facts : Calories 330.4 calories, Carbohydrate 41.1 g, Cholesterol 55.7 mg, Fat 12.5 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 4.2 g, Sodium 985 mg, Sugar 4.5 g
YANKEE CORN BREAD
American style corn bread recipe - bake this delicious bread in just 35 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Generously grease bottom and side of 10-inch cast-iron skillet with shortening or spray with cooking spray. Heat greased skillet in oven about 5 minutes or until hot.
- Meanwhile, in large bowl, beat milk, butter and egg with egg beater or wire whisk. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Carefully remove skillet from oven. Pour batter into skillet.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm if desired.
Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g
YANKEE OATMEAL-MOLASSES BREAD
Categories Bread Mixer Breakfast Brunch Side Bake Thanksgiving Kid-Friendly Oat Fall Molasses Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 loaf
Number Of Ingredients 10
Steps:
- Place 1/2 cup oats in large bowl of electric mixer fitted with dough hook; pour 3/4 cup boiling water over. Let stand 30 minutes (water will be absorbed and oatmeal will be very soft).
- Pour 1 cup warm water into 2-cup glass measuring cup. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Mix molasses, 2 tablespoons butter and salt into oat mixture in bowl. Mix in yeast mixture. Add enough flour, 1 cup at a time, to form medium-soft dough, mixing at medium speed until well blended, about 3 minutes. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if dough is too sticky, about 5 minutes. Form dough into ball. Butter large bowl; add dough, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
- Position rack in center of oven and preheat to 400°F. Butter 9x5-inch loaf pan. Punch down dough; turn out into floured surface and knead 3 minutes. Form into 8-inch-long loaf. Transfer to prepared pan. Cover with plastic, then towel; let rise in warm draft-free area until dough has risen about 1/2 inch above rim of pan, about 45 minutes.
- Bake bread 10 minutes; reduce temperature to 350°F. Bake 25 minutes longer. Brush top of bread with glaze; sprinkle 1 tablespoon oats over. Bake until bread is golden and sounds hollow when tapped on bottom, about 10 minutes longer. Transfer to rack; cool in pan 10 minutes. Turn out brad onto rack; cool completely. (Can be made 2 weeks ahead. Wrap tightly in foil and freeze. If desired, reheat wrapped bread in 350°F oven about 15 minutes.
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