Brown Bread

  • 5 lb bag of flour (Gold Medal labeled “Better for Bread”)
  • 1 bottle of Molasses (either Grandma’s Molasses or Brer Rabbit Dark Syrup)
  • 1 pkg Rapid Dry Yeast
  • 2 tsp salt
  • ½ tsp baking soda
  • 4 cups slightly tepid water
  • ¾ cup white sugar
  • ¾ cup brown sugar
  • ¾ cup liquid oil (Canola)
In a very large bowl (I use my super large spaghetti pot) place 4 cups of water,  approximately 3 cups of flour – stir then sprinkle the dry yeast into mixture and stir very
well. Next, add your oil, sugars and syrup – stir – then mix 2 cups of flour with salt and baking soda and sift into the pot – stir well – at this point gradually continue adding flour
out of the bag. Dough will become sticky and pretty stiff and you will have used almost all of the flour except about 2-2 ½ cups. Sprinkle flour on kneading surface and remove approximately ¼ of dough – knead briefly into a smooth load shape and place in a well- greased bread pan( I use butter Pam) – repeat this three more times as this recipe yields 4 loaves.
Place the four loaves in an oven that has been slightly heated for about 2 minutes at 200 degrees and then cooled a bit – turn on oven light and leave the bread to rise for 4 to 5 hours. Carefully remove the risen bread from oven and heat it to 325 degrees, then put all four loaves back in and bake approximately 37 minutes. Cool on rack for 5 minutes – then turn out on bread rack and butter the top of the loaves – allow to cool completely then wrap several layers of Saran Wrap around each loaf and put into zip-lock bags for safe freezing. This bread can be mixed up and start to rise in less than 30 minutes – then 4-5 hours later it is ready to be baked.