It’s winter and we live in the nation’s capital.  If you’re not a snowbird or escaping to somewhere hot,  then you are hopefully hitting the slopes and trails and enjoying the great outdoors.  There’s nothing like coming in out of the cold and being served a piping hot bowl of chowder and some slabs of brown bread lathered with butter.  The bread I’m talking about is stick-to-your-ribs good and is marvellous toasted. I am sharing this wonderful family recipe which is Scottish in origin and has been handed down from generation to generation.  If you invite us to your ski chalet, we promise to bring a loaf or two……

Brown Spoon Bread
Yields 2
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  1. 1/2 cup cornmeal
  2. 1/2 cup rolled oats
  3. 2 teaspoons salt
  4. 1/2 teaspoon butter
  5. 2 1/2 cups boiling water
  6. 1 cup molasses
  7. 1 Tablespoon yeast
  8. 6 cups white flour
  1. Scald cornmeal, oats, salt, butter with the boiling water. Mix well.
  2. Add scant cup of molasses.
  3. Dissolve 1 tablespoon yeast in 1/2 cup warm water. When ready, add to the above mixture. Mix. Add 6 cups of white flour. Knead.
  4. Let rise 2 hours in mixing bowl. Then spoon into 2 greased loaf pans.
  5. Cover and let rise until double.
  6. Bake at 350 F for 35-40 minutes.
  7. Brush top with butter and turn onto racks to cool.
  1. (Julie’s notes: This is the recipe as given to me. I like to make it in my stand mixer with a dough hook. I follow the same directions up until I’ve added the molasses. But then I add the 1/2 cup of warm water (without the yeast) to this mixture and add instant yeast to the flour and then add the flour/yeast to the bowl. I knead it a few minutes with the dough hook but it really doesn’t require a lot of kneading. It is quite wet when you add it to the loaf pans. This bread makes great toast.
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