Food
Baked Brown Bread
By Yankee Magazine|Jul 31 2007|
Cornmeal in this light-brown bread gives it an unusual “crunch.” Sereve cold with cream cheese.
Yield
Makes 1 cylindrical loaf.
Ingredients
1 cup raisins
2 cups buttermilk
3/4 cup molasses
1/4 cup melted shortening
1 cup graham flour
1 cup white flour
1 cup yellow cornmeal
1 teaspoon baking soda
1 teaspoon salt
Instructions
Preheat oven to 350 degrees. Grease a 1-pound-size coffee can. Combine raisins, buttermilk, molasses, and shortening. Sift together dry ingredients and add to raisin and buttermilk mixture. Stir until well blended. Pour into greased can and bake for 1 hour. Cool 10 minutes, then remove from can to finish cooling.
