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Recipe

Brown Bread

Details
  • Yields 50 pieces
  • Serves:
  • Serving size: (grains/breads)
INGREDIENTS
  • 1-3/4 c. All Purpose Flour
  • 1-3/4 + 2 tablespoons Whole-Wheat Flour
  • 2-1/4 c. Cornmeal
  • 1 tbsp. Baking Soda
  • 1 tsp. Salt
  • 1 qt. Reconstituted Nonfat Dry Milk
  • 1-1/2 c. Molasses
  • 2 tbsp. Vegetable Oil
  • 1-1/4 c. California Raisins, plumped*
  • 1/4 c. Reconstituted Frozen Lemon Juice Concentrate or Vinegar
DIRECTIONS
1. Blend flour, whole-wheat flour, cornmeal, baking soda and salt for 1 minute in mixer on low speed. Set aside.
2. In medium bowl, combine milk and lemon juice or vinegar. Let stand 5 minutes.
3. Stir molasses and vegetable oil into milk mixture. Blend well.
4. Add liquid mixture and raisins to dry ingredients. Blend for 3 minutes on low speed. DO NOT OVERMIX. Batter will be lumpy.
5. Pour batter into a lightly oiled steamtable pan (12 x 20 x 2 1/2-inch).
6. Bake or steam until knife inserted in center comes out clean in Conventional oven - 375°F or Convection oven - 325°F or Steamer at 5 pounds pressure for 55 to 65 minutes.
7. Cool. Cut 5 X 10 into 50 pieces.

Notes: For Loaf Pans: Pour 1 pound 8 ounces (1 quart) batter into each of 3 lightly oiled loaf pans (4 x 10 x 4-inch). To bake: Conventional oven - 375°F for 60 minutes; Convection oven - 325°F for 45 minutes; Steamer - 5 pounds pressure for 1 hour 10 minutes. Bake or steam until a knife inserted near center comes out clean. Remove from pans. Cool completely. Cut each loaf into 17 slices about 1/2-inch thick.

Special Tips: To plump raisins, cover the fruit with very hot tap water. Soak 2 to 5 minutes. DO NOT OVERSOAK. Drain well before using.
Nutrition Information (per serving)
Calories 90(0% from fat); Total Fat 1g (sat 0.1g, mono 0.2g, poly 0.2g); Cholesterol 0mg; Protein 2g; Carbohydrates 19g; Fiber 1g; Iron 1mg; Sodium 133mg; Calcium 55mg