Comfort Me with Carbs: Brown Bread from Topper’s in Nantucket

"Следует свой ум углублять, а не расширять и, подобно фокусу зажигательного стекла, собрать все тело и все лучи своего ума в одной точке." Клод Гельвеций ©

We’re baking our way around the world, stopping at hotels we love for their special local recipes. This one for brown bread comes from Kyle Zachary, executive chef at Topper’s, the waterfront restaurant at The Wauwinet, a Nantucket Islands Resort.



3 sticks butter

2/3 c. brown sugar, packed

1 1/2 c. molasses

2 eggs

1 c. wheat flour

1. c. rye flour

1 c. cornmeal

2 tsp. baking soda

1 tsp. salt

1 c. sour cream

1 c. dried black currants

Special equipment: Two clean, well-greased one-pound coffee cans with both ends removed.


1. Preheat oven to 325 degrees. 

2. Mix butter, brown sugar, and molasses in a mixer with a paddle attachment. Add eggs, one at time, beating well between each one.

3. Mix dry ingredients in a separate bowl. Alternate adding dry ingredients and sour cream into the egg/sugar mixture. Fold in currants.

4. Place the coffee cans on a baking sheet lines with parchment paper and fill about three quarters of the way up. Bake 20-25 minutes. Makes two loaves.

See more Comfort Me with Carbs global recipes.

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