Best Brown Loaf Recipes

BROWN LOAF

Steps:

• Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
• Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
• Knock back the dough by lightly kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball. Cover with the glass bowl and leave for 15 mins.
• Now shape to make a tin loaf Grease a 1.2-litre capacity loaf tin (about 23 x 13 x 5.5cm) and line the base with baking parchment. Using your knuckles, flatten the dough into a rectangle about 25 x 19cm. Fold both shorter ends into the centre like an envelope, make a ¼ turn, then flatten again into the same size and roll up very tightly, starting from one of the short ends. Roll the top of the dough in extra seeds and place in the tin with the join underneath, pressing the seeds gently into the dough. Cover with a clean tea towel. Leave for 40-45 mins, or until risen about 5cm above the top of the tin.
• Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for about 30 mins or until golden, covering with foil for the last 5 mins if starting to brown too quickly. Leave in the tin for 2-3 mins, then remove and cool on a wire rack. If you tap the underneath of the baked loaf if should be firm and sound hollow.

BROWN SUGAR POUND CAKE -- 9X5X3-INCH LOAF SIZE

Steps:

• Preheat oven to 350F (325F glass or dark loaf pan).
• Grease and flour a 9x5x3-inch loaf pan.
• In a large bowl, beat butter and sugar until light and fluffy.
• Beat in eggs one at a time.
• Add vanilla.
• In a separate bowl, combine flour, baking powder and salt.
• Gradually add flour mixture to sugar mixture.
• If desired, add TOASTED chopped pecans.
• Pour batter into pan.
• (CHECK CAKE AT 55 MINUTES FOR DONE-NESS) ~ Bake approximately one hour or until a toothpick inserted in center of cake comes out clean.
• Remove from pan and cool completely a wire rack. Serves 8.
• If desired, garnish with whipped cream and assorted berries.

BROWN SODA BREAD LOAF WITH CARAWAY SEEDS AND RYE

Steps:

• Preheat oven to 350 degrees. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch bread pan.
• In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt, caraway seeds and sifted baking soda. Mix well with your hands.
• Make a well in the center of the flour mixture. Pour in the buttermilk. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched stir buttermilk into flour mixture. (You can use a rubber spatula instead if you don't like getting dough on your hands.) This should take about a half a minute at most. Dough will be quite moist. Use a rubber spatula to scrape into bread pan and smooth out dough to fill the pan evenly (pan will be filled only about halfway.)
• Place in oven and bake 40 minutes, until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.

BROWN RICE VEGETABLE LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread 1/2 of the rice into the bottom of a large baking dish. Pour about 1/2 can tomato soup over rice and top with zucchini, yellow squash, and mushrooms. Sprinkle 1/2 cup mozzarella cheese and 1/2 cup Cheddar cheese over vegetables. Pour remaining 1/2 can soup over cheese.
• Spread remaining rice into baking dish. Add broccoli, onion, red bell pepper, green bell pepper, carrot, garlic, parsley, and oregano. Season with salt and pepper. Pour remaining 1 can soup over vegetables and top with remaining cheese.
• Bake in the preheated oven until tomato soup is bubbly and cheese is melted, 25 to 30 minutes. Let stand about 5 minutes before serving.

REAL IRISH BROWN SODA BREAD LOAF

Steps:

• Place wholemeal in a large mixing bowl.
• Sieve in Cream flour, salt, soda and sugar (if used).
• Add buttermilk and oil.
• Mix well.
• Transfer to a well greased 2lb loaf tin.
• Bake in a preheated oven at 170°C, 325°F, Gas 3 for approximately 1 hour.
• Bread will be baked if base sounds hollow when tapped.
• Cool on a wire tray. For a soft crust, wrap bread in a clean tea towel.
• Variations for bread In preparation, after adding the buttermilk and oil, add 50g/2oz chopped walnuts and 50g/2oz chopped dried apricots; When adding buttermilk and oil, add 1 tablespoon of treacle; Add 50g/2oz of grated cheddar cheese to the dry ingredients.

BROWN SODA BREAD LOAF WITH CARAWAY SEEDS AND RYE BY MARTHA ROSE SHULMAN

Steps:

• 1. Preheat oven to 350 degrees. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch bread pan. 2. In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt, caraway seeds and sifted baking soda. Mix well with your hands. 3. Make a well in the center of the flour mixture. Pour in the buttermilk. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched stir buttermilk into flour mixture. (You can use a rubber spatula instead if you don't like getting dough on your hands.) This should take about a half a minute at most. Dough will be quite moist. Use a rubber spatula to scrape into bread pan and smooth out dough to fill the pan evenly (pan will be filled only about halfway.) 4. Place in oven and bake 40 minutes, until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.

SLAB BACON IN HOT-PEPPER-AND-BROWN-LOAF-SUGAR ADOBO

Steps:

• Score the slab bacon on the meat side; set aside.
• Heat a heavy-bottomed skillet over medium heat. Working in batches, add dried peppers to skillet and toast lightly for 3 to 4 seconds on each side. Transfer toasted chiles to a medium bowl. Cover with hot water and let stand until soft, about 10 to 15 minutes.
• Transfer peppers to the jar of a blender or bowl of a food processor, along with olive oil, garlic, cumin, oregano, aniseed, paprika, orange juices, guava preserves or honey, sherry, brown loaf sugar, and salt; blend until smooth.
• Place bacon in a 2-inch deep baking pan. Pour the chile mixture over bacon and rub thoroughly until fully coated. Cover with plastic wrap and let marinate at least 6 hours and up to overnight.
• Preheat oven to 350 degrees with rack in the center. Remove plastic wrap from baking dish and add 1/4 cup water to dish. Cover baking dish tightly with parchment paper-lined aluminum foil. Transfer baking dish to oven and bake for 1 hour. Continue baking and basting bacon, until golden brown and fork tender, about 20 minutes more.
• Transfer bacon to a large cutting board and cut into 2 1/2-inch pieces. Serve immediately with Guatemalan red cabbage relish or Mendoza's fresh corn polenta; garnish with cacao nibs, if desired.

HAM LOAF WITH BROWN SUGAR GLAZE

Steps:

• 1. Preheat oven to 350 degrees. Mix the ham & pork together, then add the crackers, milk & egg. Mix all of this well together. (I use my hands.)
• 2. Shape into a loaf or put in a loaf pan (just like meatloaf). Bake in oven.
• 3. Meanwhile, make the glaze. Cook brown sugar, vinegar, mustard, & honey in a saucepan on the stove for about 10 minutes, stirring every so often.
• 4. After ham has baked for 40-45 minutes, baste the loaf with half the glaze. I like to poke a few fork holes into the loaf to get the sauce all throughout. Cook for another 15 minutes & then add the rest of the glaze & bake for an additional 5-10 mins.
• 5. Enjoy! This is great hot or cold. I actually prefer it cold. Note: My friend told me she adds pineapple juice to the glaze, which I think is brilliant, & another friend mentioned she puts some pineapple juice right in as she's mixing the meats, and I'll be that makes it extra juicy & delish! Going to do that next time, too. :)

MEAT LOAF WITH BROWN SUGAR KETCHUP GLAZE

Steps:

• For glaze: mix ketchup, brown sugar, vinegar, set aside. For meatloaf: 1. Heat oven to 350 degrees. 2. Heat oil in medium skillet. Add onion and garlic; saute until softened, about 5 min. Set aside to cool while preparing remaining ingredients. 3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire, hot sauce and yogurt. 4. Add egg mixture to meat in large bow along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. If mixture sticks, add additional yogurt, a couple of tablespoons at a time until mix no longer sticks. 5. Turn meat mixture onto work surface. With wet hands pat mixture into approx 9 x 5 inch loaf shape. Place on foil-lined shallow pan. 6. Brush with half the glaze, then arrange bacon slices, crosswise over loaf overlapping slightly and tucking only bacon tip ends under loaf. 7. Bake loaf until bacon is crisp and internal temp registers 160 degrees - about 1 hour. Cool 20 minutes. 8. Simmer remaining glaze over med. heat until thickened slightly. Slice meat loaf and serve with extra glaze.

BROWN BUTTER CARROT CAKE LOAF

Steps:

• Preheat the oven to 350 degrees F. Spray an 8 1/2-by-4 1/2-inch loaf pan with the baking spray then line it with parchment.
• Place the butter in a small saucepan and cook over medium-high heat, stirring occasionally, until deep golden, 3 to 5 minutes. Immediately pour it into a heatproof liquid measuring cup. Add the oil to the brown butter; set aside.
• Combine the carrots, coconut and nuts in a small bowl and toss to combine; set aside.
• Whisk together the flour, baking powder, cinnamon, salt, ginger and baking soda in a small bowl; set aside.
• Combine the granulated and brown sugars, eggs and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Mix on the highest speed for 1 minute. Reduce the speed to medium and slowly pour in the butter and oil. Increase the speed to high and beat until the mixture lightens in color and resembles the consistency of mayonnaise, about 1 minute..
• Add the dry ingredients then mix on low speed just until combined. Scrape the bowl and whisk attachment with a rubber spatula.
• Remove the bowl from the stand mixer and fold in the carrot mixture with a rubber spatula until combined. The batter will be thick. Spoon the batter into the prepared pan and smooth the top.
• Bake until a toothpick inserted in the center of the loaf comes out with a few moist crumbs, 58 to 62 minutes. Let cool completely in the pan then remove from the pan and serve.

SALMON AND BROWN RICE LOAF

Steps:

• Mix all the ingredients together well.
• Spoon into a greased loaf pan.
• Bake at 190°C for 40 minutes, or until cooked.
• Chef's Suggestions: Obviously, if you have some leftover rice from another meal, you could use this instead of the plain brown rice; and you could certainly also add leftover - or needing to be used ASAP - chopped vegetables in this dish. You could also add an additional can of salmon. If adding more ingredients than those in the basic recipe, increase the quantities of mayonnaise, sour cream and add an extra egg. You would also need to cook the loaf for a little longer.

MEAT LOAF WITH BROWN SUGAR-KETCHUP GLAZE

Steps:

• For the glaze: Mix all ingredients in small saucepan; set aside.
• For the meat loaf: Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
• Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks add additional milk or yogurt, a couple tablespoons at a time, until mix no longer sticks).
• Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9 x 5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under.
• Cook until temperature of loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze passed separately.

MEAT LOAF WITH BACON, CHEESE AND BROWN SUGAR KETCHUP GLAZE~ROBYNNE

Steps:

• MIX glaze ingredients in a small bowl; set aside.
• COOK bacon and drain on paper towels; set aside.
• PREHEAT oven to 350 F degrees. Saute onion and garlic in oil until softened, about 5 minutes; set aside to cool.
• MIX eggs with thyme, salt, pepper, mustard, Worcestershire, steak sauce, hot pepper sauce, and milk. Add egg mixture to meat in a large bowl, along with crackers or bread crumbs, parsley and cooked onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. *If mixture does stick, add additional mil a couple tablespoons at a time and continue mixing until mixture stops sticking.
• COVER a wire rack with foil, prick foil in several places with a fork. Place rack on a shallow roasting pan lined with foil for easy cleanup.
• TURN meat mixture onto prepared rack and with wet hands form mixture into a loaf approximately 9 X 5 inches.
• BAKE loaf for 35 minutes; remove from oven. Top loaf evenly with glaze mixture. Add bacon crosswise, over loaf, overlapping them slightly. Return to oven for 5-10 minutes or until bacon is crispy and glaze is bubbly.
• REMOVE from oven and top with grated cheese. Return to oven for final time until cheese is melted and beginning to brown. Approximately 5 minutes.
• Let cool 20 minutes. Slice and serve.

MUSHROOM MEAT LOAF WITH BROWN SUGER GLAZE

Steps:

• Mix all the ingredients for the glaze in a small bowl and set aside. Pre heat oven to 350f. in a skille cook bacon till chrisp. Remove from skillet and let cool,then crumble, set a side
• Add a little oil to bacon oil,Saute onion,and garlic until soften,abought 5 min, set a side to cool
• in a large bowl mix ground chuck, sausage and bacon,set a side. in a med bowl mix eggs, pepper, thyme,mustard,worcestershire sauce,milk,salt,and hot sauce. Add this mixture to the meat. Also add crackers,parsley,chives,mushrooms,and oinoin,and garlic. mix well with your hands untill well blended. If the mixture sticks add a little milk.
• With wet hands,pat into two 9x5 inch loaf pans. Brush with 1/2 of the glaze and bake abought 1 hour let cook for 20 min and serve with remaing glaze.

RHUBARB BROWN SUGAR LOAF

Steps:

• Preheat oven to 350. Spray 2 loaf pans (I use stoneware or glass) with non-stick spray and line bottoms with parchment paper, if you have it.
• Combine flour, soda, and salt and set aside.
• In a large bowl, blend cup of sugar, 1/4 cup brown sugar, and melted stick of maragrine. Whisk in the egg, buttermilk, and vanilla. Stir in dry ingredients and rhubarb JUST UNTIL flour is incorporated--no more!
• Pour batter into the loaf pans.
• Mix topping ingredients and spoon evenly as possible over both loaves.
• Bake at 350 for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
• Allow loaves to cool 10 minutes before removing. Allow to cool out of pans as well.

BOSTON BROWN BREAD LOAF PAN

Steps:

• 1. Preheat oven to 350^. Grease an 8x5-inch loaf pan; place a piece of waxed paper inside bottom of pan;spray paper.;set aside. Place the raisins in a bowl and sprinkle a little flour over and dust them well.
• 2. In a medium bowl, mix the buttermilk, molasses, oil and brown sugar, until the sugar is dissolved.
• 3. In a medium bowl, whisk the flour, baking soda, baking powder, and salt until well mixed. Add the raisins and mix well. Make a well in the center of the dry ingredients; add the liquids, and mix with a spatula, until combined. Do not over mix.(make like muffins).Pour the batter into the prepared pan.
• 4. Bake for 45 to 50 minutes or until done. The bread will be done when a toothpick stuck into the center comes out clean. Cool in pan for 5 minutes; then remove to wire rack to cool and remove the waxed paper from the bottom. Brush butter over top , sides and ends of bread. Slice and serve warm, if desired.

BROWN RICE LOAF

Steps:

• Preheat oven to 350°.
• In a big bowl, combine all the ingredients EXCEPT the ketchup; mix well.
• Turn mixture into a lightly oiled 9 x 5 inch loaf pan; gently pat down.
• Bake for about 1 hour, until the loaf is firm and the top is lightly browned.
• Let stand in pan for 5-10 minutes before serving.