Baked New England Brown Bread

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“I like these recipes like this for the holidays because they use common ingredients from the cupboard (wouldn’t strawberry jam be a good substitute for orange marmalade?) They are economical to make, they will freeze for unexpected company, or you could tie a bow around them and give as a gift. Try eggnog as a substitute for milk in the Brown Bread.” –Susan Boyd

Makes two loaves (8 1/2” x 4 1/2”)

1 1/2 cups sifted all-purpose flour
1 1/2 teaspoons soda
1 1/4 teaspoons salt
2 cups fine dry bread crumbs
1/3 cup Country Cream Butter
1 Egg•land’s Best egg, well-beaten
2 cups Longmont Dairy milk
1 cup dark molasses
1/4 cup vinegar

Sift flour with soda and salt. Then, add bread crumbs and mix. Cut in Country Cream Butter until fine and mealy. Combine Egg•land’s Best egg, milk, molasses, and vinegar. Add liquid to dry ingredients and stir until blended. Turn into two greased loaf pans 8 1/2” x 4 1/2” Bake at 375 degrees for 35 to 40 minutes.

This recipe is adapted from a little booklet called “New Fashioned Old-Fashioned Recipes,” published by Church & Dwight Co., Inc., 1953 – better known as Arm and Hammer.
MOOO News, December 2010