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Colonial Brown Bread

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Submitted by megg

YIELD

2 loaves

PREP

20 min

COOK

40 min

READY

75 min

Ingredients

1 237
¾ 177
158
½ 118
CUP ML RYE FLOUR
½ 118
CUP ML CORNMEAL
yellow
½ 118
CUP ML BROWN SUGAR *
2 1E+1
TEASPOONS ML BAKING SODA
1 5
TEASPOON ML CINNAMON
ground
½ 2.5
TEASPOON ML ALLSPICE
ground
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML GINGER
ground
0.6
TEASPOON ML CLOVES
ground
2 473
CUPS ML SOUR MILK
(2 cups milk, skim plus 2 tsp. vinegar)
½ 118
CUP ML MOLASSES
dark

Directions

Preheat oven to 350℉ (180℃).

Lightly spray two 8½ x 8½ x 8½-inch loaf pans.

Combine dry ingredients in large bowl.

Whisk sour milk and molasses in small bowl.

Mix into dry ingredients.

Divide batter between prepared pans.

Bake until tester inserted into center comes out clean, about 40 minutes.

Cool in pans on racks 15 minutes.

Turn out loaves onto racks and cool.

Can be made one day ahead.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 273g (9.6 oz)
Amount per Serving
Calories 544 7% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 645mg 27%
Total Carbohydrate 40g 40%
Dietary Fiber 9g 34%
Sugars g
Protein 27g
Vitamin A 5% Vitamin C 2%
Calcium 27% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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