Colonial brown bread

Yield: 1 Servings

Measure Ingredient
2¾ cup White flour
2½ cup Whole wheat flour
2 cups Firmly packed brown sugar
2 teaspoons Baking soda
1 teaspoon Salt
4 cups Buttermilk; (or sour milk)

Yeast-free bread recipe

(from Pillsbury's BREADS, BREADS, and more BREADS, 1983) (In the original, the recipe called for a specific brand name of flour. I don't think this needs to be specified here.)

Preheat oven to 350F. Grease two 9X5 loaf pans. In large bowl, combine dry ingredients, mixing until thoroughly combined. (Lumps of brown sugar will case dark spots in bread.) Slowly add buttermilk, stirring until well blended. Pour into prepared pans. Bake at 350F for 50 to 60 minutes or until toothpick inserted into center comes out clean. Remove from pans immediately; cool on wire racks. Serve warm or cool.

I must warn you that every time I've made this, one of the loaves has come out with a creative hump in the middle. Some of them have been quite humourous. (The one that my friend thought was a tribute to my husband, however, was a little embarassing at a potluck!) Makes 2 loaves

>From: phyllis.johnpoll@... (Phyllis Johnpoll) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

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