Breads:

Bruce Brown's Dessert Bread

Comment on this recipe

My grandfather made this brown bread for many years. One time on a trip to the hunting camp, my dad's friend said, "Hey, give me some more of the dessert bread," so we have called it that ever since.

Ingredients

1 quart buttermilk
1/2 cup butter
1/2 cup brown sugar
1 tablespoon salt
1/2 cup molasses
1 teaspoon baking soda
2 packets (1/4 ounce) yeast
8-10 cups flour
3/4 cup raisins

Instructions

Heat the milk, butter, sugar and salt to just under boiling. Cool, so as not to kill the yeast. Add the yeast, soda and molasses; mix well. Add the flour 2 cups at a time, mixing well after each addition. (How much flour depends on temperature, humidity, etc.) When the dough is firm enough to handle, turn out onto counter and knead until it is soft; about 10 minutes. Cover and let rise about an hour; again the temperature and humidity will determine how long. Put your bread into loaf pans and rise again to the desired size. Bake at 350 degrees for about 25 minutes. Lower to 325 degrees for glass pans. Butter the tops and enjoy this delicious bread.

Kathryn Gilbraith
Milan