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Cook'n with Betty Crocker 
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Brown Bread |
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Print this Recipe Serving Size: 1 slice Makes: 2 loaf, 24 slices Rye flour, which can be found in smaller bags where other flours are found, adds a hearty denseness to the bread. This is a great bread to serve with any soup or stew that has lots of broth to sop up. 1/2 cup all-purpose or rye flour 1/2 cup cornmeal 1/2 cup whole wheat flour 1/2 cup currants or chopped raisins 1 cup buttermilk 1/3 cup molasses 1 teaspoon baking soda 1 teaspoon grated orange peel 1/2 teaspoon salt 1. Grease loaf pan, 8 1/2 x 4 1/2 x 2 1/2 inches. Beat all ingredients in 3-quart bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl constantly, 30 seconds longer. Pour into pan. Cover tightly with aluminum foil. 2. Place pan on rack in Dutch oven or steamer, pour boiling water into pan to level of rack. Cover Dutch oven. Keep water boiling over low heat until toothpick inserted in center of bread comes out clean, about 2 1/2 hours. (Add boiling water during steaming if necessary.) Remove pan from Dutch oven; immediately remove bread from pan. Serve warm. 1 SLICE: Calories 50 (Calories from Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 115mg; Carbohydrates 12g (Dietary Fiber 1g); Protein 1g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Honey-Whole Wheat Bread Traditional White Bread Brown Bread Raisin-Oatmeal Bread Almond Honey-Whole Wheat Bread 1.5-pound Pull-Apart Bread Sunflower Seven-Grain Bread Banana Bread Traditional Corn Bread Easy Garlic-Cheese Biscuits Buttermilk Biscuits Beaten Biscuits Popovers Baking Powder Biscuits Pepper-Cheese Twists Almond Honey-Whole Wheat Bread 1-pound |
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