Mason County News
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The Practical Baker
Brown Bread
Wednesday, May 4, 2011 • Posted May 4, 2011

I bought an old cookbook at the Friends of the Library fundraiser, and this was one of the first recipes in it. Like most good cooks, Ms. Kauffman didn’t go into a great deal of detail about exactly HOW to whip this bread up. (Good cooks assume the reader knows how to make basic bread.) Therefore, I took some liberties with the process just so I could understand how to convey it to the readers! I also reduced the amount of water called for and added a few ingredients not called out in the original. The end result is a tasty, moist "coffee bread" that is a breakfast treat!


1 ½ Cups raisins

1 ½ Cups hot water (from the tap)

1 Cup sugar

1 Tablespoon oil

3 Tablespoons molasses

1 Teaspoon vanilla

1 Tablespoon cinnamon

1 egg, beaten

½ Teaspoon salt

2 Teaspoons baking soda

2 ¾ Cups flour

½ Cup chopped pecans (optional)

Cinnamon/Sugar for topping (optional)


In a large mixing bowl, place raisins and cover with the hot water. Let them sit until the water is lukewarm.

Add remaining ingredients to bowl and mix thoroughly.

Heat oven to 350 degrees.

Grease a 9X5 loaf pan.

Pour dough into prepared loaf pan.

Sprinkle top of dough, liberally, with cinnamon/sugar mix

Bake for 45 minutes to an hour. Test doneness by measuring the internal temperature of the bread; it should reach 200 degrees.

Remove from loaf pan and allow it to cool on wire rack.

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