Camp Reynoldswood Brown Bread |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I haven't tried this yet, but I found it in a cookbook from the church I grew up in. Marilyn Weldon writes, [In] the early seventies, Camp Reynoldswood had a cook that was known for her brown bread. The last year she was there my mom went and got the recipe. Ingredients:
7 cups milk |
1 cup vinegar |
1/2 cup brown sugar |
3/4 cup oil |
4 eggs |
1 1/4 cups molasses |
14 cups whole wheat flour |
1 tablespoon salt |
2 1/2 tablespoons baking soda |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Mix together the milk and vinegar. Set aside.
3. Mix together sugar, oil, eggs, and molasses.
4. Add the milk mixture, flour, salt, and baking soda a little at a time, alternating ingredients instead of putting in all of the milk, then all of the flour, etc.
5. Bake at 350 degrees for 60 minutes.
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