Food
Baked Brown Bread
By Yankee Magazine|Jun 05 2002|
The cornmeal in this light-brown bread gives it an unusual “crunch.” Serve cold with cream cheese.
Yield
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 F. Grease a 1-pound-size coffee can. Combine raisins, buttermilk, molasses, and shortening. Sift together dry ingredients; add to raisin/buttermilk mixture and stir until well blended. Pour into greased can and bake 1 hour. Cool 10 minutes, then remove loaf from can to finish cooling.
Excellent taste, moist texture. One word of caution: make sure that coffee cans are not plastic coated or you will have a lump of melted plastic in your oven. I used two 11 oz. cans, rather than one 1 lb. can.
It is not to sweet. I used wheat bran instead of graham flour. I used 4 small loaf pans.
I used four small loaf pans. It was very dry. I heated it up in the oven with a little butter and it was much better.
Too keep this moist you can do what my mom would do. She put the can right side up in a shallow pan of water and let the steam help keep it moist while baking.