Grammys Brown Bread Recipes

BROWN BREAD

Steps:

• Mix together the warm coffee and brown sugar in a small pitcher. Mix in the yeast and set aside for a couple minutes to bloom.
• In the bowl of an electric mixer, mix together the bread flour, whole-wheat flour and cocoa powder. Add in the coffee/yeast mixture, as well as the honey, butter and molasses. With the dough attachment, mix on medium until a ball begins to form, about 2 minutes. Reduce the speed to low and knead for an additional 6 minutes.
• Grease a large bowl with olive oil; put the dough in it and cover with plastic wrap. Place in a warm spot in the kitchen and let rise until doubled in size, about 2 hours.
• Divide the dough in half, form into 2 tight balls and put on a baking sheet. Drizzle the tops with olive oil and cover very loosely with plastic wrap. Allow to rise again for 45 minutes to 1 hour.
• Preheat the oven to 375 degrees F.
• When the dough is ready, remove the plastic wrap. With a serrated knife, cut an X in the top of each round. Carefully transfer the dough to two 10-inch cast-iron skillets. Place both skillets on the center rack of the oven and bake until the crusts are browned and the centers are set, about 30 minutes. Transfer to a cooling rack and allow to cool for at least 15 minutes before slicing.

OLD-FASHIONED BROWN BREAD

Steps:

• In a large bowl, pour boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120°-130°, stirring occasionally., In another bowl, combine 3-1/2 cups flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Meanwhile, preheat oven to 375°. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

BROWN BREAD

Steps:

• Mix the yeast, sugar, and 1/4 cup of warm water.
• Let sit for 5 minutes.
• (Yeast is good if it foams!) In large bowl combine water, salt, molasses, and Crisco.
• Stir until salt dissolves.
• Add the yeast mixture and stir well.
• Sift in 6 cups of flour and stir until mixed well.
• Keep adding flour until mixture becomes too hard to stir.
• Flop the dough onto a well floured surface and knead 6-8 minutes.
• Place dough in large greased bowl, cover, set in warm place and let raise until double in size.
• Punch dough down and with greased hands form into 3 loaves and place in greased loaf pans or form into approx.
• 48 rolls and place in greased pans.
• Preheat oven to 350.
• Let formed dough rise.
• Cook in preheated oven at 350 for 40-45 minutes.
• Let bread/rolls sit in pans for 5-10 minutes then finish cooling on wire racks.
• Brush butter over the tops and ENJOY!

GRAMMY'S BROWN BREAD

Steps:

• In a large bowl mix the first five ingredients.
• Then stir in the rest.
• Divide between two 1-pound greased coffee cans.
• Cover top of can with foil or wax paper and steam for 3 hours.
• Serve warm with butter.

COLONIAL BROWN BREAD

Steps:

• Mix the whole wheat flour, regular flour, brown sugar, and soda.
• Slowly add the buttermilk till blended.
• Put into a greased loaf pan.
• 350 degree oven for 1 hour.

COLONIAL BROWN BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
• In a large bowl, stir together 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.

HOMEMADE BROWN BREAD

Steps:

• In a bowl, combine first four ingredients. Cool to 110°-115°. In a bowl, dissolve yeast in warm water. Sprinkle with sugar. Add oat mixture, brown sugar, molasses and 3 cups flour; mix well. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Divide in half; shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes. , Preheat oven to 375°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.

GRANDMA'S BROWN BREAD (GRAHAM BREAD)

Steps:

• Preheat oven to 300 degrees F.
• Grease medium sized loaf pan.
• Mix dry ingredients together.
• Add wet ingredients to dry.
• Fold in nuts if desired.
• Batter will be thick.
• Bake in very slow 300 degree oven for about 55-60 minutes. Test near center with wooden skewer.
• Serve warm or room temperature with butter or your favorite spread. Or alone with a cuppa tea!
• Thanks Grandma!

COLONIAL BROWN BREAD

Steps:

• Preheat oven to 350°F.
• Grease two 9x5 inch loaf pans.
• In large bowl combine all the dry ingredients.
• Mix well, until thoroughly combined.
• Slowly add buttermilk to bowl, stirring until well blended.
• Pour into loaf pans.
• Bake for 50 minutes, or until toothpick inserted into center comes out clean.
• Remove from pans immediately and cool on wire rack.