Camp Reynoldswood Brown Bread
"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.""
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Yields:
-
2-4 loaves
- Serves:
- 20
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
- Preheat oven to 350 degrees Fahrenheit.
- Mix together the milk and vinegar. Set aside.
- Mix together sugar, oil, eggs, and molasses.
- 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.
- Bake at 350 degrees for 60 minutes.
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RECIPE SUBMITTED BY
Michelle from Central Time
Moscow, Idaho
Website person who cooks so we can eat a little cheaper and a little more healthy. Learning about how to manage carbs now that I am feeding someone with type 2 diabetes.
