Brown Bread

Ingredients

• two cups of Graham flour
• one of wheat flour
• two large spoons of molasses
• a little salt
• one yeast cake or half cup of yeast
• warm water enough to make a very stiff batter

Method

1. 1

   Mix ingredients and bake in a good oven for three-fourths of an hour.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The new home cook book (1896), page 113. The excerpt below is the record exactly as published.

a little salt. Bake just one hour. The bread should be about two inches thick. MES. FUELONG'S BEOWN BEEAD. Three cups of corn meal, one cup of flour, one cup of syrup, one cup of sour milk, two cups of sweet milk, one teaspoon of soda, one teaspoon of salt ; steam four hours. BEOWN STEAMED BEEAD. Mrs. G. B. Griffin. Two cups corn meal, one cup Graham flour, one cup white flour, one cup molasses, two cups sour milk, one cup sweet milk, one teaspoon saleratus ; steam four hours. BEOWN BEEAD. Mrs. J. M. Durand. Scald two quarts of Indian meal ; when sufficiently cool add two quarts of rye meal, one-half cup of yeast, one- half cup of molasses ; add warm water, and stir hard as you can well with a spoon ; set down to rise ; when light stir well ; put in pans to rise a second time. Steam one hour, and let bake from one-half to one hour. BEOWN BEEAD. Mrs. G. F. De Forrest, Freeport, 111. One and a half pints of thick sour milk, one and a half cups Graham flour, one and a half cups rye flour, two cups two-thirds full of Indian meal, one-half cup of mo- VALUABLE RECIPES. 285 lasses, salt, one heaping teaspoon soda beaten into the milk before adding the other ingredients. Steam five hours. Very fine. STEAMED BEOW^T BEEAD. Mrs. C. G. Smith. One pint of sweet milk, four tablespoons of molasses, one cup of Indian meal, two cups of rye or Graham flour, one teaspoon of salt, one of saleratus ; mix with a spoon, and steam three hours, and bake half an hour or more. BEOWN" BEEAD. Mrs. Lamkin. One and one-half cups of rye meal, one and one-half of Indian meal, one-half cup of molasses, two and one- half of cold water, even teaspoon of soda, a little salt ; steam four and a half hours, then put it in the oven for a very few minutes, just to take the moisture from the top. BEOWN BEEAD. Mrs. Banks. Two cups of Graham flour, one of wheat flour, two large spoons of molasses, a little salt, one yeast cake or half cup of yeast, warm water enough to make a very stiff batter

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