Thursday, January 6, 2011

New England Brown Bread (easy version)

This is a favorite since probably colonial New England- Brown bread and Boston baked beans. This has been made in coffee cans or other types of tin tube shapes that were set in a pan of water to steam in the oven. However, it seems like a time-consuming process. I prefer this recipe because of the ease of preparation and baking method. This is wonderful with a little cream cheese or butter with tea or accompanying a meal.


1 cup sour milk
1/2 cup molasses
1/2 tsp salt
1 cup wheat flour
1 cup white flour
1 tsp baking soda
1/2 cup dates or raisins
1/2 cup chopped nuts (optional)

Mix milk and molasses. Sift dry ingredients together and then add to wet mixture. Mix well. Stir in raisins and nuts. Pour into 2 small, greased load pans. Bake at 350 degrees for approximately 45 minutes. Cool in pans on rack for 15 minutes, then turn out on rack to finish cooling.

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