Thursday, January 15, 2009

Brown Bread

My all time favorite cook book for general use is:
The Fannie Farmer Cook Book.

Brilliantly updated and revised by Marion Cunningham.

I made this incredibly simple and delicious bread last week and wanted to share. If you've never done a yeast bread this would be the one to start with - no kneading! Unbelievable.

Entire Wheat Bread

Mix 2 cups of hot milk with 1/3 cup molasses, 1 1/2 t salt in a large bowl to cool.

Stir one package (2 teaspoons) of yeast into 1/4 cup hot warm water in a small bowl and let stand 5 minutes.

Add 4 1/3 cups whole wheat flower and the yeast mixture into the milk and stir with a wooden spoon. Incorporate well, cover with a tea towel and let rise for about 1- 1 1/2 hours (until doubled in bulk).

Stir again and then turn into a well buttered loaf pan.
Cover again and let rise another hour or so until it has raised, but no quite doubled.

Preheat oven to 375 F . Bake the loaf for about 45 minutes. Remove, cool and enjoy.

(I think this recipe could work well if you wanted to add to chopped nuts and maybe some currants or apricots. Works very well with cheese, but then don't most things?

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