Good Brown Bread

Image from Yankee Magazine online – Granny’s Brown Bread – Recipe at the link

BROWN BREAD.

I’m a Yankee, born ‘mong the rye and corn
Of the Eastern States, ’tis said;
And a tribute I’ll pay, in a rhyming way,
To their loaves of good brown bread.

I’ve lived at best, six years in the West,
Where wheat is used instead,
But in all my round I’ve seldom found
A loaf of good brown bread.

Since I have roamed to my boyhood’s home,
The rocks and hills I dread;
Yet in spite of that I’m growing fat,
Every day, on good brown bread.

You still may make white bread and cake,
By style and fancy led,
But I tell you, sir, that I prefer
A loaf of good brown bread.

N. E. Farmer.

The Berkshire County Eagle (Pittsfield, Massachustetts) Oct 22, 1858

*****

Here are a couple of old recipes found in a Google book search:

Yankee Brown Bread – 1848

To read about the “pearlash” mentioned in the above recipe: Food Facts & Trivia

Apparently, in 1848, they did not steam the bread, but baked it in the oven. This recipe also lacks molasses, so I guess it’s a more “primitive” brown bread.

Boston Brown Bread – 1893

This recipe includes buttermilk and molasses, and is steamed for five hours. The Granny’s Brown Bread linked with the picture, only steams for two to three hours.

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