Myrtle Allen's Brown Bread Recipe

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Myrtle Allen's Brown Bread Ingredients

2 cup warm water (approx)
3 tbsp molasses
1 package active dry yeast or 1 tbsp.
3 1/2 cup whole wheat flour
1/4 cup wheat germ
2 tsp salt
1 tbsp sesame seeds

A Recipe for
Myrtle Allen's Brown Bread

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“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”
Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)

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This Recipe for Myrtle Allen's Brown Bread is one of thousands in the Recipes-to-go Bread Cookbook.

Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

Myrtle Allen's Brown Bread Recipe
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This is a recipe for Myrtle Allen's Brown Bread from the recipe cookbook of Recipes-to-go (Bread)

Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

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Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm.
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Myrtle Allen's Brown Bread

Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.

Myrtle Allen's Brown Bread Directions

Cut 13 x 8-inch piece of parchment paper; make 3-inch slash into
each corner. Fit into greased 9 x 5-inch loaf pan and trim excess
paper. Set aside.
In small bowl, combine 1 cup of the water with molasses; sprinkle in
yeast. Let stand for 5 - 10 minutes or until frothy.
In large bowl, combine flour, wheat germ and salt. Using wooden
spoon, beat in yeast mixture and enough of the remaining water to
make sticky dough. In bowl, work with hands for 30 seconds.
Transfer dough to prepared pan. Sprinkle with sesame seeds. Cover
with a tea towel and let rise in a warm place for about 20 minutes or
just until dough reaches top of pan. Bake in 400 degrees F. oven for
50 - 60 minutes or until browned and loaf sounds hollow when tapped
on the bottom. Remove from pan and peel off paper. Turn upside down
and return to turned-off oven for 20 minutes. Let cool completely on
rack. Makes 1 loaf.

Source: Canadian Living's Food Magazine Vol.1/#2

From the collection of Karen Deck

Serves: 1

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Myrtle Allen's Brown Bread Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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