Baked Brown Bread

Source: Yankee Magazine - Recipes

Yield: 1 cylindrical loaf

The cornmeal in this light-brown bread gives it an unusual "crunch." Serve cold with cream cheese.

1 cup raisins
2 cups buttermilk
3/4 cup molasses
1/4 cup melted shortening
1 cup graham flour
1 cup white flour
1 cup yellow cornmeal
1 teaspoon baking soda
1 teaspoon salt

Preheat oven to 350 degrees F. Grease a 1-pound-size coffee can. Combine raisins, buttermilk, molasses, and shortening. Sift together dry ingredients; add to raisin/buttermilk mixture and stir until well blended. Pour into greased can and bake 1 hour. Cool 10 minutes, then remove loaf from can to finish cooling.