Brown Bread

Ingredients

• 2 cups of graham flour
• 1 cup cornmeal
• 1 teaspoon salt
• 1/2 cup molasses
• 2 cups sour milk
• 1 teaspoon of soda

Method

1. 1

   Mix graham flour, cornmeal, salt, molasses, and sour milk with dissolved soda.

2. 2

   Bake in a greased pan.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 49. The excerpt below is the record exactly as published.

BROWN BREAD.— Mix together 2 cups of graham flour, 1 cup cornmeal, 1 teaspoon salt, J^ cup molasses and 2 cups sour milk in which has been dissolved 1 teaspoon of soda. Bake in a COOK COUNTY COOK BOOK 11 VARIATION I. — Mix 2 cups graham flour, 1 cup white flour, Yi cup of English walnuts, 1 cup brown sugar and 1 teaspoon salt with 2 cups sour milk in which 2 level teaspoons of soda has been dissolved. Bake 1 hr. in a moderate oven. Nice for sandwiches. — Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111- VARIATION II (Excellent Brown Bread).— 3 cups of boiling hot water, 1 teaspoon of soda dissolved in the water, ^ cup of mo- lasses and a scant teaspoon of salt; thicken graham flour to a rather stiff batter. When cold enough not to scald, stir in 1 pt. of yeast or bread sponge. Set in a warm place to rise. Knead and bake in a moderate oven. This makes 2 loaves. — ^Mrs. Ella Fairchild, Palatine, 111. VARIATION III.— Mix thoroughly together 2 cups of cold left-over oatmeal porridge, a teaspoon of salt and a heaping tea- spoon soda. Add 1 cup of liquid yeast and flour enough to make a stiff batter. Bake 1^ hrs. in a moderate oven. — Mrs. Ella Fair- child, Palatine, 111. VARIATION IV. — Scald J^ cup each of cornmeal and oat- jmeal with 2 cups milk; when cool add 1 cup molasses, 1 cup yeast, and 1 cup milk; add a teaspoon salt and knead down. Let stand over night and put in pans in the morning without kneading. — Mrs. Chas. Eggleson, Wheeling, 111. VARIATION V. — Add 1 teaspoon soda to 1 cup molasses

Cook this with the app: pantry check, scaling, and the assistant.