Recipe - Colonial Brown Bread

2 Three fourths cup White flour
2 One half cup Whole wheat flour
2 cup Firmly packed brown sugar
2 teaspoon Baking soda
1 teaspoon Salt
4 cup Buttermilk; (or sour milk)

Yeastfree bread recipe

(from Pillsbury's BREADS, BREADS, and more BREADS, 1983) (In the original,
the recipe called for a specific brand name of flour. I don't think this
needs to be specified here.)

Preheat oven to 350F. Grease two 9X5 loaf pans. In large bowl, combine dry
ingredients, mixing until thoroughly combined. (Lumps of brown sugar will
case dark spots in bread.) Slowly add buttermilk, stirring until well
blended. Pour into prepared pans. Bake at 350F for 50 to 60 minutes or
until toothpick inserted into center comes out clean. Remove from pans
immediately; cool on wire racks. Serve warm or cool.

I must warn you that every time I've made this, one of the loaves has come
out with a creative hump in the middle. Some of them have been quite
humourous. (The one that my friend thought was a tribute to my husband,
however, was a little embarassing at a potluck!)

Makes 2 loaves

From: phyllis.johnpoll@ncsl.org (Phyllis Johnpoll)
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe