HOMEMADE COLONIAL "NO YEAST" BROWN BREAD


Recently, one of my twitter friends happened to tweet this delicious colonial bread recipe from allrecipes.com. I saw raving reviews for it, so I checked out the list of ingredients and noticed that it had no yeast in the recipe. No yeast you say? Well although I am a passionate cook, I have to say that I do not love the idea of waiting endlessly for my food to rise. Bread making is serious business, and I give credit to all those that do it often, but I don't have the patience or time to make bread with yeast. To make the long story short, I was intrigued so I tried it... The hubby and I both loved it! The best part about this bread, it had no eggs, no oil, and no butter! It is a clear winner in my books. Make this delicious and healthy homemade bread for your family today!

Adapted from the "Colonial Brown Bread Recipe" from allrecipes.com

Makes two 9 x 5 inch loaf pans

Preheat the oven to  350 degrees F.

Baking time: 1 hour

Ingredients:
  • 4 cups buttermilk
  • 4 cups whole wheat flour
  • 1-1/3 all-purpose flour
  • 1 cup brown sugar
  • 4 tsps baking soda
  • 1 tsp salt
  • 1/2 tsp ground nutmeg

Preheat the oven to 350 F and grease or line two loaf pans and set aside. In a large mixing bowl, add in all of the dry ingredients and stir to combine. Then slowly pour in the 4 cups of buttermilk, gently stirring until just moistened, and you don't see any more dry flour.

Divide the batter evenly between the two prepared loaf pans. Place them into the oven and bake for one hour until a toothpick inserted comes out clean. Once baked, let the bread sit for 5 minutes before slicing. Serve immediately or reheat later.

Cook's Tip: If you don't have buttermilk on hand, use wholemilk or even 2% and add in a good squeeze of lemon juice. Let the mixture sit for a bit before using, so the milk can thicken slightly.




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