{"id":7433,"slug":"bran-bread-2","title":"BRAN BREAD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["four teaspoons of soda","two teaspoons of salt","four cups of white flour","four cups of bran flour","one cup of molasses","four cups of sweet milk","chopped nuts or raisins"],"ingredients_norm":["soda","salt","white flour","bran flour","molasses","sweet milk","nuts or raisin"],"steps":["Sift four teaspoons of soda, two teaspoons of salt with four cups of white flour, add four cups of bran flour and mix well.","Add one cup of molasses and four cups of sweet milk.","Use chopped nuts or raisins or both as desired.","Place in greased pans (four and a half by nine inches), and bake one hour in a moderate oven."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":"three or four flat loaves","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w66:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"659be838cba59c7e400bfa6b77511f1c3f564581612032399a39318047a999b0","created_at":"2026-08-02T17:02:13Z","updated_at":"2026-08-02T17:02:13Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/bran-bread-2"}