Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Monday, February 22, 2010

Colonial Brown Bread

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Very similar to the Swope Bread I posted about a few weeks ago, this Colonial Brown Bread is a quick, yeastless bread, which uses brown sugar instead of white and thus giving it a slightly different flavor than the Swope Bread. I served it with my Yankee Pot Roast and it made a very yummy dinner bread, and was perfect later for toast.

Colonial Brown Bread
2 loaves

4 c. buttermilk (I used low fat)
4 c. whole wheat flour
1 1/3 c. all-purpose flour
1 c. packed brown sugar
4 t. baking soda
1 t. salt

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.

In a large bowl, stir tog
ether the whole wheat flour, all-purpose flour, brown sugar, baking soda, and salt. Pour in buttermilk, and stir until all of the dry mixture has been absorbed. Divide the batter evenly between the prepared loaf pans.

Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Serve warm. Store leftover bread wrapped in plastic wrap in the refrigerator. This reheats well.




Source: Allrecipes via Charlotte

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Link

2 comments:

Barb, sfo said...

MMMMMM....

We had a brown bread when we visited Ireland, and I think this just might be close to it. I HAVE TO try this!

Deborah said...

Yes, yes, YES! I made this last night and it's absolutely delicious. It's very like Irish soda bread, but sweeter and with less work. The whole family loved it and we will be making this again and again. Thanks for sharing Barbara!

P.S. I'm eating a slice for breakfast as I type this. YUM!