How To make Colonial Brown Bread
1 cup whole wheat flour 3/4 cup raisins (I used 1/2 cup) 2/3 cup all-purpose flour 1/2 cup rye flour 1/2 cup yellow corn meal 1/2 cup brown sugar (scant) 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon salt 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 2 cups sour milk (2 cups skim milk plus 2 tsp. vinegar) 1/2 cup dark molasses
Preheat oven to 350=B0F (325=B0F if using glass loaf pans). Lightly spray= two 8 1/2 x 4 1/2 x 2 1/2-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. Makes 2 loaves (9 slices each).
How To make Colonial Brown Bread's Videos
Chicken Chowder & Spoon Bread from the 1700s! (Early Colonial America)
This cute little cookbook is full of tasty recipes from early Colonial America! We decided to try the chicken chowder with spoon bread and it was so good! Perfect for that cold winter's day when it's gloomy outside and you need a warm pick me up. The spoon bread just hit the spot and turned out to be a wonderful side dish for this soup. These are definitely recipes that are as good for modern day eating as they were for the 1700s!
What you'll need:
Chicken Chowder
2 T Chicken Fat
1 Onion
2 stalks Celery
2 Potatoes
1 c cooked Chicken
1 c hot Milk
1 T All-Purpose Flour
1 tsp Salt
1/8 tsp Pepper
Melt fat in soup pot. Add chopped onion and celery. Cook until softened. Add peeled and diced potatoes and 2 c hot water. Cover and simmer for about 30 minutes. Add chicken and hot milk. Mix flour with a little cold water and add to soup. Cook until thickened. Add salt and pepper.
Spoon Bread
5 T Butter
1 c water ground Cornmeal
1 tsp Salt
1 c cold Milk
4 Eggs, well beaten
Put butter in a 1 1/2 qt baking dish. Place in a 425 degree oven and let melt. Combine cornmeal and salt. Pour in 2 c boiling water and stir. Set aside to let cool. Stir in milk. Add eggs and mix. Stir in melted butter. Pour butter in the hot baking dish and bake about 25 minutes or until set.
Cookbook used: The Early American Cookbook by Hyla O'Connor 1974
Kaitlyn & Asa making Colonial Bread
Baking Historic Mixed Grain Breads - 18th Century Cooking
The second part of our bread series that is part of our 18th century cooking series. We concentrate in this episode on all the interesting mixed grain breads and the reasons for them.
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Bread Series
Our Website -
Baking Historic Mixed Grain Breads: 18th Century Cooking S2E13
100 Year Old Recipe - Spoon Bread - Heirloom Family Recipes from 1927
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Episode 7: Colonial American Bread
*Pour la version française - voir ci-dessous*
English:
Set oven to 350°F / 170°C
Ingredients:
- 2 1/2 tbsp dry yeast
- 1/3 cup cornmeal or polenta
- 1 1/2 cups boiling water
- 1/3 cup molasses or maple syrup or brown sugar
- 1 tbsp room temperature butter
- 1 tsp salt
Bake for 45 minutes
Français:
Régler le four à 350°F / 170°C
Ingrédients:
- 2 1/2 cuillères à soupe de levure sèche
- 50 g de farine de maïs ou de polenta
- 350 ml d’eau bouillante
- 80 ml de mélasse ou de sirop d’érable ou 65 g de cassonade
- 1 cuillère à soupe de beurre à temperature ambiante
- 1 cuillère à café de sel
Faire cuire pendant 45 minutes
Spoon Bread Makes Colonial Cooking Cool Again
Spoon Bread means old becomes new again when you learn how to make this custard corn bread.
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