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Brown Bread, Granny Smith’s Way
Written By: Jenny King | Issue: 2018/11 - November
You’ve probably seen Karen Hawk running around town, literally. She’s a member of the Highlands Roadrunners Club, she works at the Hudson Library, and volunteers with the annual HANDS Christmas Day Dinner. When asked to choose a holiday recipe to share, Karen had no hesitation. “This is one of my favorite recipes, not just because of the Grandma memories,” she says. “It’s good and easy, the two characteristics my favorite go-to recipes all have. The hardest part of making this is greasing the tins. If done with fingers, the hand gets can-scraped.”Karen said she makes quite a few recipes during the holidays to give to friends, family, and co-workers. She suggests covering it with plastic wrap and tying it with a bow to make it extra festive. The bread is delicious toasted or at room temp with butter or cream cheese.
Brown Bread
(A Grandma Smith Recipe)
Ingredients:
½ box (Brown) Raisins
½ cup Boiling Water
2 3/4 cups All Purpose Flour
1 cup Sugar
1 Egg
2 tsp. Baking Soda
1/2 tsp. Salt
Directions:
Pour boiling water over raisins and let soften and cool. Combine dry ingredients and add softened raisins and water. Mix together.
Lightly grease four #2 cans (green bean size) and fill half-full.
Bake at 350 for 50- 60 minutes.
Karen has added these healthier modifications:
1/2 cup of sugar is plenty and you can replace the white flour with whole wheat.
Make sure your cans aren’t lined with BPA.
