Ryan spotted his cookbooks sitting on the kitchen counter on Wednesday, and decided that I should make "his" bread recipe. Of course, he remembered exactly the story in third grade which inspired this recipe, and told me all about it. I was tickled pink that he remembers so well and fondly.
MOLASSES QUICK BREAD
2-1/2 cups whole wheat flour
1/2 cup cornmeal
1 tsp salt
1 tsp baking soda
1/2 cup molasses
1-2/3 cup buttermilk
1/4 cup vegetable oil
together the dry ingredients. Add the wet ingredients and mix until
combined (tip: measure the oil in your measuring cup first, swirling it
around to coat the inside, then measure the molasses, and it will all
fall nicely into your mixing bowl). Turn into a greased 9x5 loaf pan,
and bake at 325F for one hour. Let it cool 10 to 15 minutes before
cutting, or it will fall apart.
enjoyed this every bit as much now as he did 10 years ago! It's
similar in texture and flavor to a Boston Brown Bread (which my
grandmother used to bake in a one pound coffee can; I wonder what she'd
use now that coffee cans are smaller and plastic?).
This will be my entry for Cook Your Books in January!
Happy Friday, everyone; enjoy your frigid weekend.