Best Colonial Bread Recipes

COLONIAL BROWN BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
• In a large bowl, stir together the whole wheat flour, all-purpose flour, brown sugar, baking soda, and salt. Pour in buttermilk, and stir until all of the dry mixture has been absorbed. Divide the batter evenly between the prepared loaf pans.
• Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Serve warm. Store leftover bread wrapped in plastic wrap in the refrigerator. This reheats well.

COLONIAL YEAST BREAD

Steps:

• In a bowl, combine cornmeal, sugar or honey, salt, boiling water and oil. Let cool to lukewarm. Meanwhile, dissolve yeast in warm water and let stand 5 minutes. Stir into cornmeal mixture. Add whole wheat flour, rye flour and enough all-purpose flour to form a stiff dough. Turn out onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl; cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Divide into two balls. Cover and let rest 10 minutes. Shape into two loaves and place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1-1/2 hours. Bake at 375° for 35-40 minutes. Cover loosely with foil if top browns too quickly. Remove from pans and let cool on a wire rack.

COLONIAL BROWN BREAD

Steps:

• Preheat oven to 350°F. Lightly grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Stir first 13 ingredients in large bowl to blend. Whisk buttermilk and molasses in small bowl. Mix into dry ingredients.
• Divide batter between prepared pans. Bake until tester inserted into center comes out clean, about 40 minutes. Cool in pans on racks 15 minutes. Turn out loaves onto racks and cool.(Can be made one day ahead. Wrap tightly in plastic; store at room temperature.)
• *Sold at natural food stores, specialty food stores and some supermarkets.

HOMEMADE COLONIAL BREAD PUDDING MOUNT VERNON INN

Steps:

• 1. In a bowl, let the bread crumbs soak in the half-and-half for 6 minutes, stir in the sugar, the butter, the salt, the nutmeg, the cinnamon, the eggs, the vanilla, and the raisins, and pour into a buttered 13 by 9 inch baking dish. 2. Put the dish in a larger baking pan, pour enough hot water into the pan to reach halfway up the sides of the dish, and bake the pudding in the middle of a preheated 350F oven for 1 hour, or until it is golden.

COLONIAL BROWN BREAD

Steps:

• Preheat oven to 350°F.
• Grease two 9x5 inch loaf pans.
• In large bowl combine all the dry ingredients.
• Mix well, until thoroughly combined.
• Slowly add buttermilk to bowl, stirring until well blended.
• Pour into loaf pans.
• Bake for 50 minutes, or until toothpick inserted into center comes out clean.
• Remove from pans immediately and cool on wire rack.

COLONIAL BROWN BREAD

Steps:

• Mix the whole wheat flour, regular flour, brown sugar, and soda.
• Slowly add the buttermilk till blended.
• Put into a greased loaf pan.
• 350 degree oven for 1 hour.

COLONIAL OAT BREAD

Steps:

• In a large bowl, combine the whole wheat flour, oats, yeast and salt. In a small saucepan, heat the water, honey and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into round or oval-shaped loaves. Place on two greased baking sheets. Cover and let rise until doubled, about 30 minutes. , With a sharp knife, make several shallow "X-shaped" cuts on the top of each loaf. Sprinkle with additional oats if desired. Bake at 350° for 35-40 minutes or until browned. Remove from pans to wire racks to cool.

COLONIAL BREAD

Steps:

• Combine cornmeal, brown sugar, salt, and cooking oil and boiling water. Let cool to lukewarm. While waiting, mix yeast in the lukewarm water. Pour yeast mixture into the cornmeal mixture. Stir in rye flour, whole wheat flour, and as much of the white flour as you need to make the dough stiff. Knead dough for 6-8 minutes. Place in greased bowl, turn once. Let rise for 50-60 minutes. Punch down (literally punch once). Turn out on flour surface. Let rest for 10 minutes. Split into two loves. Make them round. Let rise for 30-45 min. Bake at 375 for 45 minutes (until it sounds hollow). If you want a good crust, but a cast iron pan with water in it, in the over with the bread for the first 25 min.