Saturday, April 16, 2011

Grandma Vaulet's Brown Bread

Yield: 1 loaf

Not-so-sweet but full of flavor and nutrition, this loaf is excellent sliced thin for a snack tray or luncheon buffet, or sliced thick for a last-minute breakfast when there is no time for a more elaborate meal. With butter or without, this loaf is sure to please. Enjoy!


½ cup brown sugar
½ cup white sugar
2 Tablespoons shortening
½ cup blackstrap molasses
1 egg
2 cups buttermilk (Soured milk may be substituted: 

   Add 1 Tablespoon vinegar to 2 cups milk and let stand for five minutes.)
½ teaspoon salt
½ teaspoon baking soda
2 cups graham flour
2 cups white flour
½ pound chopped walnuts or pecans
1 cup raisins


Combine the sugars, shortening, and all wet ingredients.

Whisk together all of the dry ingredients. Add chopped nuts and raisins.

Stir the wet combination into the dry combination and mix well.
Pour into lightly greased 9x5 bread pan.

Bake in slow oven for 1 hour. Check for doneness with a toothpick or butter knife, and bake in additional ten minute increments, checking after each additional tem minutes until done.
**Note** Baking in a convection oven usually results in slightly shorter baking times due to air and heat circulation inside the oven.

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