Colonial Bread Recipes

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COLONIAL BROWN BREAD



Colonial Brown Bread image

A sweet brown bread no eggs or fat added. Best served warm from the oven.

Provided by ANNETTE1951

Categories     Bread     Quick Bread Recipes

Time 1h10m

Yield 24

Number Of Ingredients 6

4 cups buttermilk
4 cups whole wheat flour
1 ⅓ cups all-purpose flour
1 cup packed brown sugar
4 teaspoons baking soda
1 teaspoon salt

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.

Nutrition Facts : Calories 144.2 calories, Carbohydrate 30.8 g, Cholesterol 1.6 mg, Fat 0.8 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 0.3 g, Sodium 353.2 mg, Sugar 11 g

COLONIAL YEAST BREAD



Colonial Yeast Bread image

This is an old recipe that I enjoy making often for my family. I don't think there's anything better than eating hot homemade bread on a cold day.

Provided by Taste of Home

Time 55m

Yield 2 loaves.

Number Of Ingredients 10

1/2 cup cornmeal
1/2 cup packed brown sugar or 1/3 cup honey
1 tablespoon salt
2 cups boiling water
1/2 cup vegetable oil
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
3/4 cup whole wheat flour
1/2 cup rye flour
4-1/2 to 5-1/2 cups all-purpose flour

Steps:

  • In a bowl, combine cornmeal, sugar or honey, salt, boiling water and oil. Let cool to lukewarm. Meanwhile, dissolve yeast in warm water and let stand 5 minutes. Stir into cornmeal mixture. Add whole wheat flour, rye flour and enough all-purpose flour to form a stiff dough. Turn out onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl; cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Divide into two balls. Cover and let rest 10 minutes. Shape into two loaves and place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1-1/2 hours. Bake at 375° for 35-40 minutes. Cover loosely with foil if top browns too quickly. Remove from pans and let cool on a wire rack.

Nutrition Facts :

COLONIAL BROWN BREAD



Colonial Brown Bread image

In colonial days they didn't have a whole lot of stuff to put into their baking. This one is like that. The first time I made it I didn't think that it would be very good, but found that it was sweet and great when toasted in the toaster and then spread it with lots of butter.

Provided by Mimi in Maine

Categories     Quick Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 6

2 cups whole wheat flour
1/2 cup flour, plus
3 tablespoons flour
1 cup packed brown sugar
2 teaspoons baking soda
2 cups buttermilk

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.

Nutrition Facts : Calories 2160.8, Fat 11.2, SaturatedFat 3.9, Cholesterol 19.6, Sodium 3099.7, Carbohydrate 477.6, Fiber 28, Sugar 238.1, Protein 57.1

COLONIAL BREAD



COLONIAL BREAD image

Categories     Bread     Bake     Vegetarian     Vegan

Yield 2 loaves

Number Of Ingredients 10

1/2 cup cornmeal (the courser the better-I coursely grind up dried corn)
1/3 cup brown sugar
1 Tbl. Salt
2 cups boiling water
1/4 cup cooking oil (I use olive oil)
2 packets (4.5 tsp) active dry yeast
1/2 cup lukewarm water
1/2 cup rye flour
3 cups whole wheat flour
2 cups all purpose flour

Steps:

  • Combine cornmeal, brown sugar, salt, and cooking oil and boiling water. Let cool to lukewarm. While waiting, mix yeast in the lukewarm water. Pour yeast mixture into the cornmeal mixture. Stir in rye flour, whole wheat flour, and as much of the white flour as you need to make the dough stiff. Knead dough for 6-8 minutes. Place in greased bowl, turn once. Let rise for 50-60 minutes. Punch down (literally punch once). Turn out on flour surface. Let rest for 10 minutes. Split into two loves. Make them round. Let rise for 30-45 min. Bake at 375 for 45 minutes (until it sounds hollow). If you want a good crust, but a cast iron pan with water in it, in the over with the bread for the first 25 min.

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