cookbooks

Brown Bread. Mrs. Mary Dickerson. Recipe

History of Brown Bread:
Brown bread is a traditional bread that has been enjoyed for centuries. It originated in Europe, particularly in Ireland and Scotland. Originally, brown bread was made from a mixture of wholemeal flour, wheat bran, and water, which was then leavened with yeast or buttermilk. The bread got its name from its darker color, which came from the inclusion of ingredients like molasses or treacle.

Over time, variations of brown bread developed in different regions, each using their own unique combination of ingredients. Today, brown bread is enjoyed all around the world, and there are countless recipes and variations to choose from.

Recipe for Mrs. Mary Dickerson's Brown Bread:

Ingredients:
- 3 cups of sweet milk
- 3 cups of graham flour
- 1 and 1/2 cups of cornmeal
- 1 cup of molasses
- 1 teaspoon of salt
- 1 teaspoon of soda

Instructions:
1. In a large mixing bowl, combine the graham flour, cornmeal, salt, and soda. Mix well to ensure even distribution of the dry ingredients.
2. Add the molasses to the dry mixture and mix until it is evenly incorporated.
3. Slowly pour in the sweet milk while stirring the mixture. Continue stirring until a thick batter-like consistency is achieved.
4. Grease four one-pound baking powder cans and pour the batter into them, filling them about three-quarters full. Leave enough room for the bread to rise.
5. Place the covers on the cans to ensure the bread steams properly. If your cans do not have covers, you can use aluminum foil to cover them tightly.
6. Prepare a large pot or steamer with enough water to create steam. Place the cans into the pot or steamer, making sure they are secured and will not tip over.
7. Cover the pot or steamer and bring the water to a boil. Once boiling, reduce the heat to low and let the bread steam for three hours.
8. After three hours, carefully remove the cans from the pot or steamer using oven mitts or tongs. Allow the bread to cool for a few minutes before attempting to remove it from the cans.
9. To remove the bread from the cans, gently run a knife along the edges to loosen it. Carefully turn the cans upside down and tap them on the counter, allowing the bread to slide out.
10. Slice the bread and serve warm with butter, jam, or any spread of your choice. It is also delicious when paired with soups or stews.

Fun Facts about Brown Bread:
- Brown bread is often referred to as "Boston brown bread" in the United States, as it gained popularity in New England during the 18th and 19th centuries.
- Traditionally, brown bread was steamed in a pot on the stovetop or baked in a wood-burning oven.
- Molasses is a common ingredient in brown bread as it provides a hint of sweetness and contributes to its rich color.
- The cornmeal in the recipe adds a unique texture and flavor to the bread, making it even more enjoyable.

Similar Recipe Dishes:
If you enjoyed making and eating Mrs. Mary Dickerson's brown bread, you might also like to try these similar recipe dishes:

1. Irish Brown Soda Bread: This traditional Irish bread is made with wholemeal flour, white flour, buttermilk, salt, and baking soda. It is easy to make and has a slightly sweet and nutty flavor.

2. Scottish Oatcakes: Oatcakes are a type of cracker or biscuit made from oats, wholemeal flour, butter, and baking powder. They are often enjoyed with cheese or butter as a savory snack.

3. Cornbread: Cornbread is a classic American bread made with cornmeal, flour, eggs, milk, and baking powder. It is slightly sweet and has a dense and crumbly texture. Cornbread is often served as a side dish with meals, particularly in Southern cuisine.

4. Anadama Bread: Anadama bread is a traditional New England bread made with wheat flour, cornmeal, molasses, and water or milk. It has a slightly sweet taste and a soft, dense texture.

These similar recipe dishes offer variations on the traditional brown bread theme and are all worth exploring and enjoying!

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