Brown Bread

 /  /

Writer: Judy Shortsleeve

Brown Bread

 /  /

Writer: Judy Shortsleeve

Brown Bread

Brown Bread

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Course: Breakfast/Brunch
Servings: 2 loaves

Ingredients

  • 3 sticks Butter
  • 2/3 cup Brown Sugar packed
  • 1-1/2 cup Molasses
  • 2 Eggs
  • 1 cup Wheat flour
  • 1 cup Rye flour
  • 1 cup Cornmeal
  • 2 tsp Baking Soda
  • 1 tsp Salt
  • 1 cup Sour cream
  • 1 cup Dried black currants

Instructions

  • You will need 2 clean, well-greased 1-lb. coffee cans with both ends removed.
  • Preheat oven to 325°. Mix butter, brown sugar and molasses together in a mixer with a paddle attachment. Add in eggs one at time, beating well between each addition.
  • Mix dry ingredients in a separate bowl. Alternate adding in the dry ingredients and the sour cream to the egg/sugar mixture. Fold in currants.
  • Place the coffee cans on a baking sheet lines with parchment paper and fill about three quarters of the way up. Bake 20-25 minutes. Makes 2 loaves.

Notes

This recipe is from Topper’s at The Wauwinet, 120 Wauwinet Road, Nantucket • wauwinet.com
This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.
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Judy Shortsleeve