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Colonial Brown Bread

Colonial Brown Bread

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ANNETTE1951

A sweet brown bread no eggs or fat added. Best served warm from the oven.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 0.8 g
  • 1%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
  2. In a large bowl, stir together the whole wheat flour, all-purpose flour, brown sugar, baking soda, and salt. Pour in buttermilk, and stir until all of the dry mixture has been absorbed. Divide the batter evenly between the prepared loaf pans.
  3. Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Serve warm. Store leftover bread wrapped in plastic wrap in the refrigerator. This reheats well.
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Reviews

mom2many2
98
1/21/2009

This is the best bread in the world and so versatile. I have made it with all wheat flour when I ran out of all-purpose. I have used sugar substitute for my diabetic mom. I have added oats, wheat germ, flax seed, grape nuts, and walnuts and raisin to make a breakfast bread. We bake this daily and use it for everything. We make sandwiches with it, toast it,or eat it plain. It is great sliced thick with soup, chowder, or stew. One of our favorite things to do is to roast it in the oven with garlic butter for a side with pasta, then we cut the left overs up into cubes, roast them again and use them in meatloaf or stuffing or on salads. I don't eat butter so i like to toast or roast this bread and then dip it in seasoned olive oil. Yumm! It is addicting. Not only is this bread delicious but it is sooo easy to whip up. No one in my family thinks twice about it. Everyone over the age of 10 has the recipe memorized. I take this to any meal I go to and have given this recipe out at least a dozen times. Thank you for a delicious, easy, healthy recipe.

TBNEAL
68
6/4/2004

Buttermilk is hard to come by sometimes....especially when a recipie calls for it. I substituted 1 cup buttermilk for 1 tbsp of white vinigar and then adding milk to equal 1 cup. I did this four times. My grandmother offered the substitute, she says homoginized milk is the best to use when substituting, I only had skim and it turned out fine.

Susan
46
10/8/2004

Great recipe! To make it more moist, I like to substitute half a cup or more of molasses for half a cup of brown sugar. Usually we have it with baked beans, but if we're having it for tea or for breakfast, I add raisins.