AUTHENTIC BOSTON BROWN BREAD
The rustic, old-fashioned flavor of this hearty Boston brown bread is out of this world! -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (12 slices).
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, whisk the buttermilk, molasses, brown sugar and oil. Stir into dry ingredients just until moistened. Fold in walnuts and raisins. Transfer to a greased 8x4-in. loaf pan; cover with foil., Place pan on a rack in a boiling-water canner or other large, deep pot; add 1 in. of hot water to pot. Bring to a gentle boil; cover and steam for 45-50 minutes or until a toothpick inserted in the center comes out clean, adding more water to the pot as needed. , Remove pan from the pot; let stand for 10 minutes before removing bread from pan to a wire rack. Serve with cream cheese if desired.
Nutrition Facts : Calories 124 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 145mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
BROWNIE HEARTS
Heart-shaped brownies are the perfect Valentine's present. Make homemade heart-shaped brownies with a box of Betty Crocker™ Supreme Original Brownie Mix, unsweetened baking cocoa and a heart-shaped cookie cutter. Enjoy brownie hearts when you want to show off that you're as sweet as the treats you bake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 7
Number Of Ingredients 3
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line 8-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
- Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. Freeze in pan 15 minutes.
- Using foil to lift, remove brownies from pan, and peel foil away. With deep 2 1/2-inch heart-shaped cookie cutter, cut 7 brownies. Save leftover pieces for snacking.
- Arrange brownies on serving plate. With small strainer, sprinkle brownies and plate with cocoa.
Nutrition Facts : Calories 260, Carbohydrate 41 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Brownie Heart, Sodium 160 mg, Sugar 27 g, TransFat 0 g
HEARTY MULTIGRAIN BREAD
This bread is a solid textured loaf appropriate for sandwiches, spreads or eating with a meal. It has two kinds of grains and three kinds of seeds in it. It is solid and hardy; yet light and sweet.
Provided by Anonymous
Categories Bread Yeast Bread Recipes
Time 3h
Yield 12
Number Of Ingredients 13
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
Nutrition Facts : Calories 123.7 calories, Carbohydrate 22.6 g, Cholesterol 2.7 mg, Fat 2.3 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 207.1 mg, Sugar 4.9 g
HEARTY BROWN BREAD
A really good comfort bread. Its not spongy like wonder bread, and goes very well with lentil soup.
Provided by Little Italy
Categories Breads
Time 2h45m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 15
Steps:
- Stir yeast and molasses into water.
- Mix all dry ingredients except additional wheat flour and oat flakes. Combine dry mixture with yeast mixture. Knead in additional flour to form a dough.
- Let rise in bowl until size doubles (about 1 hour). And grease a large cookie sheet (or two medium ones).
- Preheat oven @ 350F and punch the dough and roll into two loaves. Next roll on oat flakes to make it look fancy. Place side by side on oiled cookie sheets and let them rise about 45 minutes.
- Bake 45 minutes or until a skewer comes out clean.
Nutrition Facts : Calories 139.9, Fat 2.7, SaturatedFat 0.3, Sodium 3.8, Carbohydrate 26.6, Fiber 4.8, Sugar 5, Protein 5.2
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4.6/5 (243)Total Time 2 hrs 35 minsServings 2Calories 90 per serving
- To mix the dough: Mix all of the ingredients together, using the smaller amount of flour. Mix thoroughly until the dough pulls away from the sides of the bowl, adding more of the flour if necessary. Turn the dough out onto a floured surface to knead. (This may be a little messy, but don't give up!), To knead the dough by hand: Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl. Knead the dough again for 2 to 3 minutes., To knead the dough using a stand mixer: Mix all of the ingredients together using your mixer's dough hook. You'll want to reduce the amount of water to 1 3/4 cups, since you won't be using any extra flour on a kneading surface, as you do when kneading
- Place the dough in a lightly greased bowl large enough for it to at least double in size. Cover with plastic wrap and place in a warm, draft-free place (your turned-off oven works well) until the dough doubles, about 1 to 2 hours., To shape the dough: Gently deflate the dough. Cut it in half and shape into two oval Italian- or longer, thinner French-style loaves. Place the loaves on a baking sheet lined with parchment (if you have it) and generously sprinkled with cornmeal or semolina. The cornmeal or semolina are optional, but give the bottom crust lovely crunch. , Let the loaves rise, gently covered in greased plastic wrap, for 45 minutes, until they're noticeably puffy. Toward the end of the rising time, preheat the oven to 425°F.
- To bake the bread: Brush or spray the loaves generously with lukewarm water; this step, which helps keep the top crust pliant while baking, will enhance the bread's rise. Lightly slash the tops of the loaves three or more times diagonally. Place the pan on the middle rack of the oven., Bake the bread for 35 to 40 minutes, until the crust is golden brown and sounds hollow to the touch. The interior temperature of the bread should register at least 200°F on a digital thermometer., Remove the loaves from the oven, take them off the pan, and return them to the oven, placing them right on the rack. Turn the oven off and crack the door open several inches. Let the loaves cool in the cooling oven; this will make them extra-crusty., Store completely cool bread in a paper bag at room temperature for a couple of days. For longer storage, wrap well and freeze.
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