|The Bread Book: A Baker's Almanac|
|by Ellen Foscue Johnson|
There is nothing like homemade bread prepared the old-fashioned way. With foolproof instructions for the beginning baker, anyone can rise to the o...
1 - 10 of 147 for raisin brown bread molasses
Simmer raisins and 1 1/2 ... cup water, milk, molasses and butter to a simmer. Stir in oats, brown sugar, salt and ... and 4 cups bread flour. Stir in ... time. Makes 3 loaves.
Stir together flour, ... Mix in cereal, raisins, shortening and molasses. Add water, ... tightly and store overnight. Yield: 2 loaves, 4 1/4 x 3 inches.
Sift all dry ingredients together, add molasses, buttermilk and raisins. Divide batter ... taped so the bread won't force the ... New England Baked Beans.
Grease 2 (1 ... milk, buttermilk and molasses. Gradually add ... combined. Stir in raisins. Pour mixture ... Remove loaves and cut in slices. Serve hot.
Heat oven to ... Stir in prunes, raisins and nuts. Whisk buttermilk, molasses, eggs and ... 10 minutes before inverting onto rack to cool. Makes 2 loaves.
Sift flour, salt, ... Add nuts and raisins. Turn into ... clean. May frost with favorite powdered sugar frosting or spread with cream cheese on each slice.
Measure bran, raisins, shortening and molasses into bowl. Add ... Line one oiled bread pan with wax ... bake. Bake at 350 degrees for 45 minutes to 1 hour.
Mix all ingredients and pour into loaf pans. Makes 2 pans. Bake at 350 degrees for 45 minutes to 1 hour.
Soak grits in ... pan. Bake 1 hour at 350 degrees. Let cool in pan awhile before inverting on a cooling rack. Then put pan over bread to cool. Makes 1 loaf.
Mix all together and put into 2 greased one-pound coffee cans. Steam in a kettle of boiling water for 3 hours (cover cans with foil while steaming).
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