Saturday, February 11, 2017

February 11, 2017 Brown Bread Recipe

Hello Friends
It's not raining today and is going to be a nice weekend!
There is some flooding and mess after all this rain and more to come they say.

I thought I would post my Brown Bread Recipe today

 My Finished Apron

You can read more about this Apron at the link below

In the 1880's they used 16 oz. vegetable cans, that seemed yucky to me so I used a bunt cake pan
Similar to this one sold at Macy's.

I put the bunt pan in a steamer and added water only up to the top of where the bunt pan would end.

I just used a vegetable and pasta steamer. Is there any other kind? I'm not sure.
These photos were taken before we moved in our old house, with our old granite and kitchen stove and backsplash with Warren Kimble wallpaper.

Now you put the foil covered bunt cake pan back in the steamer, I had it originally in the steamer to be sure it fit and I could get it back out.

Then you put it in the bowl and into the steamer

Here is what the Brown Bread looks like after it has been steamed.

Here is the brown bread all finished and ready to eat!

Recipe for the Steamed Brown Bread follows from Miss Parloa's New Cook Book of 1880.

2 cups buttermilk-if you don't have buttermilk take 2 tablespoons of the milk out after measuring the milk and add 2 tablespoons vinegar this will curdle and sour the milk.
1 cup all purpose flour
1 cup cornmeal
1 cup whole wheat flour
1 cup raisins
3/4 cup light or dark Molasses (I use Grandma's)
2 teaspoons baking soda
1 teaspoon salt

Grease and flour bunt pan or if you prefer you can use four 16 ounce vegetables cans (41/4 x 3 inches) or 7-inch tube pan or like me I used a bunt cake pan. I'm not sure if a tube pan is the same as a bunt pan or not? I would think a tube pan was shaped like a tube.

Beat all ingredients in a large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl constantly 30 seconds. Fill cans or pan 2/3 full. Cover tightly with aluminum foil.

Place cans on rack in Dutch oven or steamer; pour boiling water into steamer to level of rack. Cover steamer. Keep water boiling over low heat or until wooden pick inserted comes out clean. About 3 hours, mine took about 1 hour and half. (Add boiling water during steaming if necessary.) Immediately unmold bread.

*If you are using self rising flour, decrease baking soda to 1 teaspoons and omit salt.

If you prefer to bake the bread, bake it at 325 F. Pour batter into greased 2-quart round casserole. Bake 1 hour.
And yes the bread is yummy!

I had this posted at my old blog. It's funny there was a lot of rain that year according to my post on January, 27, 2010

Also looks I posted my yummy Minestrone Soup Recipe that day.

Have a Blessed Weekend


  1. Looks delicious! Thanks for sharing and your apron is adorable!!


  2. it's funny that the last time you posted the recipe it was rainy. Glad you had a nice weekend!


Have a wonderful day! ~Kat