Brown Bread
photo by Pumpkie
- Ready In:
- 3hrs 45mins
- Ingredients:
- 8
- Yields:
-
3 loaves
- Serves:
- 48
ingredients
- 3 3⁄4 cups warm water
- 1⁄4 cup warm water (100 to 110 degrees F)
- 1 1⁄2 tablespoons salt
- 1 cup molasses
- 1⁄2 cup melted Crisco
- 1 fresh yeast cakes or 3 teaspoons dry yeast
- 1 teaspoon sugar
- 6 -10 cups flour
directions
- Mix the yeast, sugar, and 1/4 cup of warm water.
- Let sit for 5 minutes.
- (Yeast is good if it foams!) In large bowl combine water, salt, molasses, and Crisco.
- Stir until salt dissolves.
- Add the yeast mixture and stir well.
- Sift in 6 cups of flour and stir until mixed well.
- Keep adding flour until mixture becomes too hard to stir.
- Flop the dough onto a well floured surface and knead 6-8 minutes.
- Place dough in large greased bowl, cover, set in warm place and let raise until double in size.
- Punch dough down and with greased hands form into 3 loaves and place in greased loaf pans or form into approx.
- 48 rolls and place in greased pans.
- Preheat oven to 350.
- Let formed dough rise.
- Cook in preheated oven at 350 for 40-45 minutes.
- Let bread/rolls sit in pans for 5-10 minutes then finish cooling on wire racks.
- Brush butter over the tops and ENJOY!
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Reviews
-
I have been looking for a recipe like this for so long! It was wonderful. I only made one loaf and didnt have time to cook it for the whole 40-45 min (more like 30) but it was still delicious. Next time I make it I will cook it the whole time because mine was a little too dense/moist. Also, I used rapid rise yeast, so I combined all the dry and then all the wet but it still turned out great. Next time I'll make all three loaves. Thanks!!!!
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I wasn't sure how these would be received by my family, since we usually have white bread, but I'm branching out. Wow! Once I got DD to see past the color, she said they were great, and ate more bread than soup. :) I made one loaf and 12 rolls, and they came out super soft and tasty. I was worried that the dough smelled too "molassas-y", but once it baked, it was just right. I also used 1/2 whole wheat flour and 1/2 AP, and it was perfect. Thanks for helping me expand my bread-making horizons!
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