Best 7 Colonial Bread Recipes
In the annals of culinary history, few eras evoke a sense of rustic charm and simplicity quite like the Colonial period. During this time, settlers in the Americas made do with the ingredients and techniques available to them, resulting in a rich tapestry of hearty and flavorful dishes. Among these culinary treasures, Colonial bread stands out as a testament to the ingenuity and resourcefulness of our ancestors.
In this comprehensive guide, we present a collection of authentic Colonial bread recipes that capture the essence of this bygone era. From the classic New England brown bread, a moist and flavorful loaf made with cornmeal and molasses, to the delectable anadama bread, known for its unique combination of cornmeal, rye flour, and molasses, these recipes offer a glimpse into the culinary heritage of the Colonial period.
Additionally, we explore the delightful journey of spoon bread, a Southern specialty with a tender crumb and slightly crispy crust. For those with a sweet tooth, the molasses gingerbread and pumpkin bread recipes promise a burst of warm spices and comforting flavors. And for those seeking a savory treat, the cornbread and hoe cakes recipes offer a delightful combination of textures and flavors.
Whether you're a seasoned baker or just starting your culinary adventures, these Colonial bread recipes are sure to transport you back in time and offer a taste of the simple yet satisfying flavors that defined a nation's culinary identity. So don your apron, gather your ingredients, and let's embark on a journey through the history and flavors of Colonial bread!
COLONIAL BROWN BREAD
A sweet brown bread no eggs or fat added. Best served warm from the oven.
Provided by ANNETTE1951
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
- In a large bowl, stir together the whole wheat flour, all-purpose flour, brown sugar, baking soda, and salt. Pour in buttermilk, and stir until all of the dry mixture has been absorbed. Divide the batter evenly between the prepared loaf pans.
- Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Serve warm. Store leftover bread wrapped in plastic wrap in the refrigerator. This reheats well.
Nutrition Facts : Calories 144.2 calories, Carbohydrate 30.8 g, Cholesterol 1.6 mg, Fat 0.8 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 0.3 g, Sodium 353.2 mg, Sugar 11 g
COLONIAL YEAST BREAD
This is an old recipe that I enjoy making often for my family. I don't think there's anything better than eating hot homemade bread on a cold day.
Provided by Taste of Home
Time 55m
Yield 2 loaves.
Number Of Ingredients 10
Steps:
- In a bowl, combine cornmeal, sugar or honey, salt, boiling water and oil. Let cool to lukewarm. Meanwhile, dissolve yeast in warm water and let stand 5 minutes. Stir into cornmeal mixture. Add whole wheat flour, rye flour and enough all-purpose flour to form a stiff dough. Turn out onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl; cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Divide into two balls. Cover and let rest 10 minutes. Shape into two loaves and place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1-1/2 hours. Bake at 375° for 35-40 minutes. Cover loosely with foil if top browns too quickly. Remove from pans and let cool on a wire rack.
Nutrition Facts :
COLONIAL BROWN BREAD
Steps:
- Preheat oven to 350°F. Lightly grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Stir first 13 ingredients in large bowl to blend. Whisk buttermilk and molasses in small bowl. Mix into dry ingredients.
- Divide batter between prepared pans. Bake until tester inserted into center comes out clean, about 40 minutes. Cool in pans on racks 15 minutes. Turn out loaves onto racks and cool.(Can be made one day ahead. Wrap tightly in plastic; store at room temperature.)
- *Sold at natural food stores, specialty food stores and some supermarkets.
COLONIAL BROWN BREAD
This is more of a 'dessert" bread. It's from the same little cookbook in which I found the Marshmallow Puffs (#79024) - Breads, Breads and more Breads, copyright 1983, by the Pillsbury Company. Lumps of brown sugar make dark spots in the bread. It's simple to make, and may be served warm or cold. Note - I did not have any buttermilk on hand, so I used the vinegar/milk substitution.
Provided by Sandaidh
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Grease two 9x5 inch loaf pans.
- In large bowl combine all the dry ingredients.
- Mix well, until thoroughly combined.
- Slowly add buttermilk to bowl, stirring until well blended.
- Pour into loaf pans.
- Bake for 50 minutes, or until toothpick inserted into center comes out clean.
- Remove from pans immediately and cool on wire rack.
Nutrition Facts : Calories 2159.5, Fat 8.8, SaturatedFat 3.4, Cholesterol 19.6, Sodium 3032.5, Carbohydrate 477.6, Fiber 22.9, Sugar 236.2, Protein 54.5
COLONIAL BROWN BREAD
In colonial days they didn't have a whole lot of stuff to put into their baking. This one is like that. The first time I made it I didn't think that it would be very good, but found that it was sweet and great when toasted in the toaster and then spread it with lots of butter.
Provided by Mimi in Maine
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Mix the whole wheat flour, regular flour, brown sugar, and soda.
- Slowly add the buttermilk till blended.
- Put into a greased loaf pan.
- 350 degree oven for 1 hour.
Nutrition Facts : Calories 2160.8, Fat 11.2, SaturatedFat 3.9, Cholesterol 19.6, Sodium 3099.7, Carbohydrate 477.6, Fiber 28, Sugar 238.1, Protein 57.1
COLONIAL BREAD
Steps:
- Combine cornmeal, brown sugar, salt, and cooking oil and boiling water. Let cool to lukewarm. While waiting, mix yeast in the lukewarm water. Pour yeast mixture into the cornmeal mixture. Stir in rye flour, whole wheat flour, and as much of the white flour as you need to make the dough stiff. Knead dough for 6-8 minutes. Place in greased bowl, turn once. Let rise for 50-60 minutes. Punch down (literally punch once). Turn out on flour surface. Let rest for 10 minutes. Split into two loves. Make them round. Let rise for 30-45 min. Bake at 375 for 45 minutes (until it sounds hollow). If you want a good crust, but a cast iron pan with water in it, in the over with the bread for the first 25 min.
COLONIAL OAT BREAD
My mother baked bread several times a week when I was young, and this was one of our favorites. Now my family enjoys it, especially with homemade soup.
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the whole wheat flour, oats, yeast and salt. In a small saucepan, heat the water, honey and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into round or oval-shaped loaves. Place on two greased baking sheets. Cover and let rise until doubled, about 30 minutes. , With a sharp knife, make several shallow "X-shaped" cuts on the top of each loaf. Sprinkle with additional oats if desired. Bake at 350° for 35-40 minutes or until browned. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 180 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 319mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein.
Tips:
- Choose the right flour: Bread flour or all-purpose flour can be used in this recipe. Bread flour will produce a chewier loaf, while all-purpose flour will produce a softer loaf.
- Use fresh yeast: Active dry yeast or instant yeast can be used in this recipe. If using active dry yeast, it must be activated in warm water before adding it to the dough. Instant yeast can be added directly to the dough.
- Knead the dough properly: The dough should be kneaded for at least 5 minutes, or until it is smooth and elastic. This will help to develop the gluten in the flour, which will give the bread its structure.
- Let the dough rise in a warm place: The dough should be placed in a warm place to rise for 1-2 hours, or until it has doubled in size. This will allow the yeast to produce carbon dioxide gas, which will cause the dough to rise.
- Bake the bread at a high temperature: The bread should be baked at a high temperature (375°F or higher) for a short period of time. This will help to create a crispy crust and a chewy interior.
Conclusion:
Colonial bread is a simple and delicious bread that can be made with just a few ingredients. With its slightly sweet flavor and dense texture, this bread is perfect for sandwiches, toast, or simply eating on its own. Whether you're a history buff or just looking for a new bread to try, colonial bread is a great option.
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