Brown Bread
one loafIngredients
Directions
Prepare the mush
Boil 1 pint of water and stir in cornmeal until it becomes a mush.
Make and bake the loaf
In a pan, combine about 1 quart of flour, add the cornmeal mush, 1 cup of Puerto Rico molasses, and a little salt.
Let the mixture cool until it is cool enough, then add 1 cup of sponge and mix into the flour to form a loaf.
Place the dough into baking tins and let it rise until it reaches the top of the tins.
Bake the loaf for one hour and ten minutes in a slow oven.
This recipe makes enough for one loaf.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Cornmeal (in the method)
- Cooked into a mush, it adds body and thickens the dough.
- Sponge
- Its live culture ferments the dough so it rises.
- Flour (in the method)
- Forms the main structure of the loaf as it bakes.
- Puerto rico molasses (in the method)
- Adds sweetness, dark colour and moisture to the bread.
The step that matters
Letting the dough rise to the top of the tins. The sponge needs enough time to ferment the dough. Under-proofed dough bakes dense, while over-proofed dough can collapse in the oven.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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