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Brown Bread
Ingredients:
2 c. raisins
Boiling water
1/2 c. brown sugar
1/4 c. butter, softened
1 c. cornmeal
1/2 c. molasses
2 c. buttermilk
1 egg
3 c. flour
2 tsp. baking soda
2 c. raisins
Boiling water
1/2 c. brown sugar
1/4 c. butter, softened
1 c. cornmeal
1/2 c. molasses
2 c. buttermilk
1 egg
3 c. flour
2 tsp. baking soda
Directions:
Grease and flour bottoms only of two 8x4" loaf pans. In small bowl, cover raisins with boiling water and let stand 5 minutes; drain.
In large bowl, beat brown sugar and butter until light and fluffy. Add cornmeal, molasses, buttermilk and egg; blend well. Stir in flour and baking soda. Fold in raisins. Pour batter into pans.
Bake at 350 for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Wrap tightly and store in refrigerator.
Grease and flour bottoms only of two 8x4" loaf pans. In small bowl, cover raisins with boiling water and let stand 5 minutes; drain.
In large bowl, beat brown sugar and butter until light and fluffy. Add cornmeal, molasses, buttermilk and egg; blend well. Stir in flour and baking soda. Fold in raisins. Pour batter into pans.
Bake at 350 for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Wrap tightly and store in refrigerator.
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