Colonial Bread Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
• 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.
• 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.

Steps:

• Mix the whole wheat flour, regular flour, brown sugar, and soda.
• Slowly add the buttermilk till blended.
• Put into a greased loaf pan.
• 350 degree oven for 1 hour.

Steps:

• Preheat oven to 350°F.
• Grease two 9x5 inch loaf pans.
• In large bowl combine all the dry ingredients.
• Mix well, until thoroughly combined.
• Slowly add buttermilk to bowl, stirring until well blended.
• Pour into loaf pans.
• Bake for 50 minutes, or until toothpick inserted into center comes out clean.
• Remove from pans immediately and cool on wire rack.

Steps:

• Preheat oven to 350°F. Lightly grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Stir first 13 ingredients in large bowl to blend. Whisk buttermilk and molasses in small bowl. Mix into dry ingredients.
• Divide batter between prepared pans. Bake until tester inserted into center comes out clean, about 40 minutes. Cool in pans on racks 15 minutes. Turn out loaves onto racks and cool.(Can be made one day ahead. Wrap tightly in plastic; store at room temperature.)
• *Sold at natural food stores, specialty food stores and some supermarkets.