I’m The contest has closed and a winner has been announced but you can still enjoy this great recipe!
This is part 2 of the giveaway announced last week. Gooseberry Patch has allowed me to review one of their newest cookbooks, The Christmas Table. In the previous post, I reviewed the cookbook and shared a recipe for Chile Rice Casserole. In this post, I will share a recipe for Colonial Brown Bread and give some more details for the giveaway of this spectacular cookbook.
Colonial Brown Bread is made without yeast. Instead, the leavening comes from buttermilk and baking soda which creates a chemical reaction and some little explosions as the batter bakes. Don’t let the word explosion frighten you. The force isn’t great enough to blow up your kitchen or even mess up your ovens. It just the right amount of force to cause the bread to rise some, but yet leave a dense texture that makes it prefect for a hearty breakfast bread.
The bread is very similar to Boston Brown Bread that I used to make in pound tomato cans and give as gifts. My recipe for Boston Bread Brown calls for raisins and gets steamed rather than baked into a loaf. It also calls for molasses. Brown sugar sweetens this bread. I used dark brown sugar, instead of light, to compete with the sturdy taste of whole wheat flour.
The preparation couldn’t be easier. Mix all the ingredients, except buttermilk, in one bowl. Add buttermilk and divide in two loaf pans. Bake until done and you’re rewarded with two loaves of bread.
This bread doesn’t contain yeast so the baking aroma isn’t going to be as spectacular as the yeast bread that you let rise, punch down, knead for 10 minutes, rise again. But, it’s a lot easier and quicker to prepare and bake. It’s a quick bread and that’s what it is. Quick.
Less time from mixing bowl to mouth is a good thing.
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Colonial Brown Bread
adapted from The Christmas Table, Gooseberry Patch
yield: 2 loaves
4 cups whole wheat flour
1 1/3 cups all-purpose flour (use a light baking flour such as White Lily)
1 cup dark brown sugar, packed
4 teaspoons baking soda
1 heaping teaspoon kosher salt (or substitute one level teaspoon table salt)
4 cups buttermilk
Mix all ingredients, except buttermilk, in a large mixing bowl. Use a whisk to break up the brown sugar and make sure it mixes well. Add buttermilk and mix wet and dry ingredients well. Pour in 2 greased and floured loaf 9 x 11 loaf pans. Bake at 350 degrees for one hour or until inserted toothpick comes out clean. Let cool in pans for 10 minutes and then remove from loaf pans. Serve warm.
And now……..the second half of the giveaway. Be sure to read the previous post and follow the directions for entering the giveaway. There’s even ways to increase your chances by earning additional entries! Next, leave a comment below stating the number of Gooseberry Patch cookbooks you own. And that’s it!
The winner will be announced Friday, June 8 in a blog post that will be published on that day. Stay tuned!
Gooseberry Patch furnished me with two copies of The Christmas Table in exchange for providing a review of the product. All comments and opinions are mine. Are you kidding? No one else would claim them.
You might also enjoy:
Whole Wheat Sweet Potato Biscuits
Rachel Harter says
I own four Gooseberry Patch cookbooks. As a newlywed, I am just beginning my cookbook collection!
Margaret Chesney says
I have several Gooseberry Patch Cookbooks. Too many to count!! I love them all.
Elaine S says
I just recently discovered these wonderful books and have 3 Gooseberry Patch cookbooks so far but want more. I think I may have a new hobby of collecting them all.
Sandy Perry says
I so want this cookbook for my friend she and both love Gooseberry Patch cookbooks. I love the recipe for the bread and the rice too!
I have four Goosberry books. Anxious to try brown bread recipe.
Jackie Garvin says
Please let me know what you think of Colonial Brown Bread. I’m going to make another batch for a luncheon I’m having next week. 🙂
Katy Lamb says
I don’t have any Gooseberry Patch cookbooks. This recipe sounds delicious!!