There’s something irresistible about a nice fresh loaf of homemade something or other. So let’s not wait to try another pair. Both of today’s new possibilities are quick breads, meaning there’s no yeast involved in either, so no kneading or rising time.
No, these are quick and easy, measure, stir, into the pan(s), into the oven and out again, in nothing flat.
The first is for anybody who’d like a good sturdy loaf of molasses-sweetened brown bread, similar to that old-fashioned classic, canned bread in a can, and for Hollis Paul of Edmonds especially, who might rather make his own supply rather than receive a case of the canned version on a three-month delivery schedule.
Longtime Forum helper and Sultan cook Anita Esser of Sultan supplies us with this one and says, “I have a recipe for heirloom Boston brown bread that I hope will help Hollis Paul. We just heat it up for a few minutes, either in the oven or the microwave, and we eat it with brown beans that we have put sliced-up wieners in.”
Anita also mentions, “You can order the canned brown bread from the Vermont Country Store catalog or website. They have plain or with raisins. You can buy them two at a time (16-ounce cans), for $10.90, plus shipping and handling.”
Betty Blalock of Everett, another familiar Forum friend, antes up with today’s second recipe, one of two for zucchini bread she sent along in answer to a recent request from Coupeville cook Sandra Payne.
“I have made this recipe several times,” she says, “and it is really good. It makes two big loaves. I hope this is the one Sandra is looking for.”
Heirloom Boston brown bread
2 cups graham or whole-wheat flour
1/2 cup white flour
2 teaspoons baking soda
2 teaspoon salt
2 cups buttermilk or sour milk
1/2 cup dark molasses
1 cup raisins, chopped and lightly floured
1/4 chopped nuts (optional)
In a mixing bowl, combine the flours, baking soda and salt; add the buttermilk or sour milk, molasses, raisins and nuts (if used) and mix thoroughly. Spoon mixture into either 4 well-greased, 1-pound cans or a ring mold. Let stand for 30 minutes.
Preheat oven to 350 degrees. Bake bread for 45 to 50 minutes, then remove from oven, place on rack and let stand until thoroughly cooled. Remove loaves from cans or mold, wrap airtight and store 24 hours before serving.
Makes 4 loaves.
Very moist zucchini bread
3 eggs
3/4 cup applesauce
1/4 cup oil
2 cups granulated sugar
1 tablespoon vanilla
1 cup whole-wheat flour
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon baking powder
2 cups grated zucchini (peel before grating, if desired)
1 cup chopped nuts (optional)
Preheat oven to 350 degrees. In a mixing bowl, cream together the eggs, oil and applesauce. Add sugar and vanilla. Add the flours, salt, baking soda, cinnamon, nutmeg, cloves, allspice, ginger and baking powder, mixing well. Stir in zucchini and nuts, if used. Grease and flour two 5-by-9-inch loaf pans. Bake for 50 minutes or until a toothpick comes out clean. Remove from oven to cooling racks and let cool until slightly warm before removing.
Makes 2 large loaves.
Note: Because this recipe makes a very moist bread, once baked and cooled, and wrapped airtight, loaves freeze particularly well.
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