Mom's Brown Bread w/ Raisins (the Best)

My favorite brown bread recipe. This is Mom's recipe. Especially good with cream cheese, toasted or not toasted. There are measurements for baking in both regular size bread pans (8½" x 4½") and smaller bread pans (7½" x 3¾"), which I like to use when making this bread for Thanksgiving or other dinner with a lot of dishes. The recipe for two of the smaller bread pans will also fit in one regular bread pan, making this a larger loaf.

Regular Bread Pans (8½" x 4½")	Smaller Bread Pans (7½" x 3¾")	Makes 2 loaves (cut recipe in half for 1 loaf)
1 c.	3/4 c.	flour
2 c.	1 1/2 c.	whole wheat flour
1 tsp.	3/4 tsp.	salt
1 c.	3/4 c.	molasses
2 c.	1 1/2 c.	sour milk (add about 1 Tbsp. vinegar to regular milk)
2 tsp.	1 1/2 tsp.	baking soda
1 c.	3/4 c.	raisins

Whisk the flours and the salt together until no small lumps or streaks of white flour are visible. Set aside.

Mix the molasses and the sour milk. Add the baking soda, then the flour mixture. Be careful to not leave lumps of flour that have not been mixed in (they do not bake out), but do not overmix. Quick breads are best when they are stirred just until the ingredients are combined. Add the raisins once the flour has been mixed in.

Bake in 2 greased 8½" x 4½" bread pans in 325° preheated oven for about 1 hour. They are done when a toothpick inserted into the center comes out clean. Cool on cookie racks before slicing.

Smaller bread pans: The recipe is cut back for the smaller bread pans (7½" x 3¾") by 1/4. Cut back the baking time to 40 - 50 minutes. I find they bake in about 45 minutes. The batter will come up within about 1/3 - 1/4 inch from the top, but will still bake up without overflowing the pan.

Good served with cream cheese that has been softened and mixed with a little milk to make it spreadable.

Makes 2 loaves.