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Brown Bread

Pain D’Avignon 15 Hinckley Road Hyannis www.paindavignon.com

Ingredients

  • Dry ingredients
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  •  cup corn flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • ———
  • Wet ingredients
  • 1/3 cup molasses
  • 1 cup whole milk
  • ———
  • ½ cup fresh cranberries (dried is fine too!)
  • ——
  • 1 -  46 oz. cans (just the top removed, cleaned & dried. I suggest cranberry juice cans)
  • 2 tablespoons butter, melted
  • all-purpose flour for dusting the can

Directions

  1. Preheat over to 200° (no convection).
  2. Combine all dry ingredients in a mixer using the paddle attachment: be sure none of the ingredients clump up. In a separate bowl, whisk wet ingredients together.  While dry ingredients mix, pour in wet ingredients and mix. Add the cranberries and mix.
  3. Brush inside of  can thoroughly and dust with flour. Fill  and bang the can on the table to remove air bubbles. Place on a cookie sheet and put in the oven for two hours.  Check doneness by sticking a skewer down the center. If  it comes out clean with crumbs on it, it is done!
  4. Let cool and serve immediately or wrap in plastic (once cool) and leave at room temperature.

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