{"id":3537,"date":"2010-03-30T11:16:28","date_gmt":"2010-03-30T18:16:28","guid":{"rendered":"http:\/\/georgiap.webfactional.com.s96354.gridserver.com\/?p=3537"},"modified":"2019-02-21T19:17:44","modified_gmt":"2019-02-22T02:17:44","slug":"brown-bread","status":"publish","type":"post","link":"https:\/\/georgiapellegrini.com\/brown-bread\/","title":{"rendered":"Brown Bread"},"content":{"rendered":"

A while ago I uncovered a recipe book from my great-great grandmother<\/a>. It was full of recipes for brown bread. She was mildly obsessed with it I think. Maybe it tapped into her Puritan nature and she felt satisfied by its simplicity.<\/p>\n

Then a while after that, I got the latest edition of our family recipe book<\/a> in the mail, a compilation of six generations of recipes from the family tree, over 25 years since the last edition. Guess what was in it?<\/p>\n

More brown bread.<\/em><\/p>\n

And then I was seized with the overwhelming realization that I wasn’t a legitimate member of the family tree.<\/p>\n

I had never tasted, let alone made<\/em> brown bread.<\/p>\n

It was time.<\/p>\n

It was my destiny.<\/p>\n

Brown Bread and Me would finally intersect in the history books.<\/em><\/p>\n

It’s hard to make Brown Bread sound epic…<\/p>\n

\"\"<\/a><\/p>\n

These are some of the things you will need.<\/p>\n

\"\"<\/a><\/p>\n

You sift your dry ingredients (except for the nuts, don’t sift the nuts, it will send you to the edges of insanity).<\/p>\n

\"\"<\/a><\/p>\n

It has some brown flower as well as white flower.<\/p>\n

Notice how I spelled flour wrong? Now would be a good time to mention that I am a terrible speller. A nice trait to have as a writer. Something about it goes against my nature… something about not liking to follow the rules.<\/p>\n

I went to a grade school that encouraged creative spelling and I never recovered. In fact, while I was in L.A. a few weeks ago, I reunited with a friend from 5th grade… and somehow it came up that she was a bad speller and in that moment, our friendship was forever cemented.<\/p>\n

Butt bac to tha brede…<\/p>\n

\"\"<\/a><\/p>\n

Corn flour too. Puritans like to be methodical and measured and unbiased.<\/p>\n

\"\"<\/a><\/p>\n

But because I am not methodical and measured and unbiased, I added nuts.<\/p>\n

In the older recipe book it said: \u201cSometimes we cram as many chopped raisins and chopped nuts in as our conscience will allow.\u201d<\/p>\n

My conscience allowed for nuts. It really did.<\/p>\n

\"\"<\/a><\/p>\n

Baking Soda. Remember the difference between baking soda and baking powder? In case you forgot…<\/a><\/p>\n

\"\"<\/a><\/p>\n

Buttermilk. This may or may not have been sitting in my fridge since last June.<\/p>\n

I don’t like to waste. Oh… there’s the Puritan girl in me<\/em>.<\/p>\n

\"\"<\/a><\/p>\n

Add the buttermilk to the soda and stir… you will see bubbles as the soda activates.<\/p>\n

\"\"<\/a><\/p>\n

Molasses. It’s my new favorite sweetener. I like its earthiness.<\/p>\n

\"\"<\/a><\/p>\n

I also like that I can pretend I’m Jackson Pollock for 30 seconds…<\/p>\n

\"\"<\/a><\/p>\n

Weee…<\/p>\n

\"\"<\/a><\/p>\n

Great great grandmother Evelyn and great grandmother Ada would not approve.<\/p>\n

Grandmother Pellegrini<\/a> would though. Right Grandmother P?<\/p>\n

\"\"<\/a><\/p>\n

Mix ‘er up.<\/p>\n

\"\"<\/a><\/p>\n

Combine with the dry ingredients.<\/p>\n

\"\"<\/a><\/p>\n

Mix ‘er up some more.<\/p>\n

\"\"<\/a><\/p>\n

You will have a sticky dough.<\/p>\n

\"\"<\/a><\/p>\n

Now you will add it to a greased bread pan.<\/p>\n

\"\"<\/a><\/p>\n

Distribute it evenly. If it has a puckered, rugged look on top, that’s how it will come out.<\/p>\n

I went for rugged.<\/p>\n

\"\"<\/a><\/p>\n

The soda really gives it a nice boost. No yeast needed.<\/p>\n

\"\"<\/a><\/p>\n

I want to take a moment of silence to reflect on how good this was warm with butter. Oh man……………<\/p>\n

And lemon curd. Oh man……..<\/p>\n

Evelyn and Ada would approve.<\/p>\n

Go make some Brown Bread!<\/p>\n

<\/div>
\n\t
\"Brown<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

\u201cBrown Bread\u201d<\/h2>\n
<\/div>\n\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>1<\/span> loaf<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>
  • 2<\/span> cups<\/span> whole wheat or graham flour<\/span><\/li>
  • 1<\/span> cup<\/span> white flour<\/span><\/li>
  • 1\/2<\/span> cup<\/span> cornmeal<\/span><\/li>
  • 1<\/span> teaspoon<\/span> salt<\/span><\/li>
  • 2<\/span> teaspoons<\/span> baking soda<\/span><\/li>
  • 2<\/span> cups<\/span> buttermilk<\/span><\/li>
  • 1\/2<\/span> cup<\/span> molasses<\/span><\/li>
  • 1\/2<\/span> cup<\/span> walnuts<\/span> toasted and coarsely chopped<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Preheat the oven to 325 degrees F.<\/div><\/li>
    • Sift and mix the dry ingredients, except the baking soda.<\/div><\/li>
    • In a separate bowl, combine the soda, buttermilk and molasses.<\/div><\/li>
    • Add the liquid ingredients to the dry ingredients and mix well.<\/div><\/li>
    • Stir in the walnuts.<\/div><\/li>
    • Pour the mixture into a greased bread baking pan and cook for about an hour until well risen and browned on top.<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

      A while ago I uncovered a recipe book from my great-great grandmother. It was full…<\/p>\n","protected":false},"author":1,"featured_media":4010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[9,1540,11,20,12,8,14,1598,15,23,24,25,26],"tags":[1854,195,1749,1725,1990,611,2030,2122,1748],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/georgiapellegrini.com\/wp-json\/wp\/v2\/posts\/3537"}],"collection":[{"href":"https:\/\/georgiapellegrini.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/georgiapellegrini.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/georgiapellegrini.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/georgiapellegrini.com\/wp-json\/wp\/v2\/comments?post=3537"}],"version-history":[{"count":1,"href":"https:\/\/georgiapellegrini.com\/wp-json\/wp\/v2\/posts\/3537\/revisions"}],"predecessor-version":[{"id":28088,"href":"https:\/\/georgiapellegrini.com\/wp-json\/wp\/v2\/posts\/3537\/revisions\/28088"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/georgiapellegrini.com\/wp-json\/wp\/v2\/media\/4010"}],"wp:attachment":[{"href":"https:\/\/georgiapellegrini.com\/wp-json\/wp\/v2\/media?parent=3537"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/georgiapellegrini.com\/wp-json\/wp\/v2\/categories?post=3537"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/georgiapellegrini.com\/wp-json\/wp\/v2\/tags?post=3537"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}