NEW POST 11-23-20 Dear Cook, family was coming for dinner, and Ron decided that he wanted to make a brown bread that he had made once – a few years ago. I didn’t remember it, but as good as it was, I was surprised that I had forgotten.
So when family arrives, Ron mentions his bread, and says, “I made it two years ago.” The moans begin, “I’m not eating bread that’s TWO years old.” We old folks REALLY need to be careful how we phrase things…or simply accept being the source of some hearty laughter.
This bread is dense, flavorful, and unusually moist. The combination results in an almost dessert-like bread. I do think that it could be made into a bundt cake, topped with molasses frosting. Okay, now I am reverting to my Home Economics Class, where I was known for experimenting. My first trial was testing whether green tomatoes could be frozen for a winter’s treat of Fried Green Tomatoes.
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|Boston Brown Bread|| |
- 1 cup white flour
- 1 cup whole wheat flour
- ¾ cup raisins
- ¼ cup granulated sugar
- 1 & ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 &1/4 cup plain low-fat yogurt
- ¾ cup molasses
- 1 egg
- Preheat oven at 350 degrees and grease a 5 by 9 metal loaf pan.
- Combine flours, raisins, sugar, baking soda, and salt.
- Stir in yogurt, egg and molasses until batter is just mixed.
- It will be very moist.
- Bake for 55 minutes, or until it passes the toothpick test.