Grammys Brown Bread Recipes

GRAMMY'S BROWN BREAD

Steps:

• In a large bowl mix the first five ingredients.
• Then stir in the rest.
• Divide between two 1-pound greased coffee cans.
• Cover top of can with foil or wax paper and steam for 3 hours.
• Serve warm with butter.

GRAMMY'S HEALTH NUT BREAD

Steps:

• Soften yeast in 2 cups of warm water. Add sugar, salt, and white flour. Let rest in warm place until light and bubbly.
• Combine 1/2 cup hot water, brown sugar, shortening, and let cool to luke warm.
• Add pecans to brown sugar mixture. Then add brown sugar mixture into white sugar mixture.
• Add whole wheat flour to mixture and mix until smooth.
• Knead on lightly floured board until smooth and elastic, about 10 minutes.
• Place in greased bowl, turning to make sure entire bread surface is greased. Cover and keep warm in draft free place until bread has doubled in size.
• Cut dough in half. Knead again. Place dough into 2 greased loaf pans. Let rise until dough has doubled.
• Bake at 375 degrees for 50 minute For a crispy top, brush with butter after 40 minutes.

HOMEMADE BROWN BREAD

Steps:

• In a bowl, combine first four ingredients. Cool to 110°-115°. In a bowl, dissolve yeast in warm water. Sprinkle with sugar. Add oat mixture, brown sugar, molasses and 3 cups flour; mix well. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Divide in half; shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes. , Preheat oven to 375°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.

STEAMED BROWN BREAD

Steps:

• You will need 2 empty cans such as the ones in which fruit or tomato sauce come. Or you can use a mold.
• To prepare them, grease and flour generously.
• Combine dry ingredients in a medium bowl.
• Add buttermilk and molasses while mixing on low.
• Stir in raisins and mix only enough to distribute.
• Pour into prepared cans or mold. (Should be about 2/3 full).
• Cover with foil and secure with string.
• Place cans on a wire rack in the bottom of a large pot.
• Pour boiling water into the pot to reach about half way up the cans but not enough to float them.
• Put lid on pot and steam for 3 hours, checking water occasionally to make sure there is enough.
• To remove breads from cans, the bottoms of the cans can be "opened" with a can opener and the breads can then be pushed out. They come out more easily when the bread is still warm.