{"id":278584,"date":"2025-06-07T04:56:38","date_gmt":"2025-06-07T04:56:38","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/franciscan-brown-bread-cookie-madness\/"},"modified":"2025-06-07T04:56:38","modified_gmt":"2025-06-07T04:56:38","slug":"franciscan-brown-bread-cookie-madness","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=278584","title":{"rendered":"Franciscan Brown Bread &#8211; Cookie Madness"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div id=\"\">\n<p class=\"entry-meta\">Published: <time class=\"entry-time\">Jun 5, 2025<\/time> by <span class=\"entry-author\"><a href=\"https:\/\/www.cookiemadness.net\/about-cookie-madness\/\" class=\"entry-author-link\" rel=\"author\"><span class=\"entry-author-name\">Anna<\/span><\/a><\/span> \u00b7 This post may contain affiliate links \u00b7 <span class=\"entry-comments-link\"><a href=\"https:\/\/www.cookiemadness.net\/2025\/06\/05\/franciscan-brown-bread\/#comments\">2 Comments<\/a><\/span><\/p>\n<\/div>\n<div>\n<p>I have a cookbook with recipes from members of the Archdiocese of Chicago. You know where this is going, right? As soon as they named the new Pope, I went straight to the book to see if he&#8217;d submitted a recipe. Sadly, no recipes from Pope Leo, but there was this one for Franciscan Brown Bread. I couldn&#8217;t resist trying it, and made it as a Dutch oven bread.<\/p>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" data-od-removed-fetchpriority=\"high\" data-od-replaced-sizes=\"(max-width: 1200px) 100vw, 1200px\" src=\"\/HTML\/BODY\/DIV[@class='site-container']\/*[5][self::DIV]\/*[1][self::DIV]\/*[1][self::MAIN]\/*[2][self::ARTICLE]\/*[2][self::DIV]\/*[3][self::FIGURE]\/*[1][self::IMG]\" decoding=\"async\" width=\"1200\" height=\"1600\" sizes=\"auto, (782px &lt; width) 728px, (max-width: 1200px) 100vw, 1200px\" alt=\"Franciscan style brown bread baked in a Dutch oven\" data-skip-lazy=\"\" class=\"wp-image-105298\" srcset=\"https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/06\/franciscan-bread.jpg 1200w, https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/06\/franciscan-bread-225x300.jpg 225w, https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/06\/franciscan-bread-768x1024.jpg 768w, https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/06\/franciscan-bread-1152x1536.jpg 1152w, https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/06\/franciscan-bread-720x960.jpg 720w, https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/06\/franciscan-bread-360x480.jpg 360w, https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/06\/franciscan-bread-180x240.jpg 180w\"\/><\/figure>\n<h2 class=\"wp-block-heading\" id=\"h-what-is-franciscan-bread\">What is Franciscan Bread<\/h2>\n<p>So what is Franciscan Bread? It&#8217;s not one particular bread, but rather a style rooted in the order founded by St. Francis of Assisi. The defining traits of poverty, simplicity, and humility were reflected in the bread. That is, no frills, but just the basics: flour, water, salt, and maybe a little yeast or sourdough starter. The definition has expanded, as Franciscans make all kinds of bread, even beer bread. So a Franciscan style bread might be simple, or it might just be a good loaf of bread made by a friar. <\/p>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" data-od-replaced-sizes=\"(max-width: 1200px) 100vw, 1200px\" src=\"\/HTML\/BODY\/DIV[@class='site-container']\/*[5][self::DIV]\/*[1][self::DIV]\/*[1][self::MAIN]\/*[2][self::ARTICLE]\/*[2][self::DIV]\/*[6][self::FIGURE]\/*[1][self::IMG]\" decoding=\"async\" width=\"1200\" height=\"1600\" sizes=\"auto, (782px &lt; width) 728px, (max-width: 1200px) 100vw, 1200px\" alt=\"Franciscan Brown Bread sliced to show texture\" class=\"wp-image-105303\" srcset=\"https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/06\/franciscan-brown-bread.jpg 1200w, https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/06\/franciscan-brown-bread-225x300.jpg 225w, https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/06\/franciscan-brown-bread-768x1024.jpg 768w, https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/06\/franciscan-brown-bread-1152x1536.jpg 1152w, https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/06\/franciscan-brown-bread-720x960.jpg 720w, https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/06\/franciscan-brown-bread-360x480.jpg 360w, https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/06\/franciscan-brown-bread-180x240.jpg 180w\"\/><\/figure>\n<h2 class=\"wp-block-heading\" id=\"h-brown-bread\">Brown Bread<\/h2>\n<p>This particular bread is a brown bread because it&#8217;s made with different whole grain flours and molasses. On paper it&#8217;s pretty simple looking, but it has an amazing flavor, especially if you use a good molasses.  Another bonus is it only calls for one rise. You can give it a longer fermentation if you&#8217;d like. So far I&#8217;ve made it several times by mixing, shaping, letting it rise once and baking in the Dutch oven. I&#8217;m going to chill my next round of dough overnight just for fun, but the bread already has so much flavor the way it is.<\/p>\n<h2 class=\"wp-block-heading\" id=\"h-ingredient-notes\">Ingredient Notes<\/h2>\n<ul class=\"wp-block-list\">\n<li><strong>Yeast<\/strong> &#8212; Active dry, but quick should work too.<\/li>\n<li><strong>Molasses<\/strong> &#8212; Any mild molasses. I&#8217;ve been using <a href=\"https:\/\/amzn.to\/3SzK08N\">Golden Barrel Baking Molasses<\/a>. It&#8217;s so good you&#8217;ll want to drink it straight.  <\/li>\n<li><strong>Shortening<\/strong> &#8212; The Archdiocese book lists shortening. I&#8217;ve tested with shortening and butter. The shortening gives it a softer crumb. Spectrum is now my favorite brand.<\/li>\n<li><strong>Whole Wheat Flour<\/strong> &#8212; All loaves were tested with Pillsbury&#8217;s whole wheat. If you use King Arthur&#8217;s whole wheat, brand, you might need more water because that flour is a thirsty son of gun.<\/li>\n<li><strong>Rye Flour <\/strong>&#8212; KAF organic, or whatever good rye flour you can find.<\/li>\n<li><strong>Bread Flour<\/strong> &#8212; I almost always exclusively use King Arthur&#8217;s bread flour. For this recipe, start with just 3 cups, add another \u00bd cup while kneading, then add the last \u00bc cup only if the dough needs it. If you are using a bread machine you could probably get by with just the 3 \u00bd cups. <\/li>\n<li><strong>Salt<\/strong> &#8211; I used Morton kosher and felt like 1 \u00bd teaspoons was enough. <\/li>\n<\/ul>\n<h2 class=\"feast-recipe-heading\">Recipe<\/h2>\n<div id=\"wprm-recipe-container-103890\" class=\"wprm-recipe-container\" data-recipe-id=\"103890\" data-servings=\"24\">\n<div class=\"wprm-recipe wprm-recipe-template-chic-without-scaling\">\n<div class=\"wprm-container-float-right\">\n<div class=\"wprm-recipe-image wprm-block-image-rounded\"><img loading=\"lazy\" data-od-replaced-sizes=\"(max-width: 250px) 100vw, 250px\" src=\"\/HTML\/BODY\/DIV[@class='site-container']\/*[5][self::DIV]\/*[1][self::DIV]\/*[1][self::MAIN]\/*[2][self::ARTICLE]\/*[2][self::DIV]\/*[14][self::DIV]\/*[1][self::DIV]\/*[1][self::DIV]\/*[1][self::DIV]\/*[1][self::IMG]\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 3px;\" width=\"250\" height=\"250\" class=\"attachment-250x250 size-250x250\" alt=\"Franciscan Brown Bread recipe baked in a Dutch oven.\" srcset=\"https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/06\/franciscan-brown-bread-loaf-300x300.jpg 300w, https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/06\/franciscan-brown-bread-loaf-1024x1024.jpg 1024w, https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/06\/franciscan-brown-bread-loaf-150x150.jpg 150w, https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/06\/franciscan-brown-bread-loaf-768x768.jpg 768w, https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/06\/franciscan-brown-bread-loaf-500x500.jpg 500w, https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/06\/franciscan-brown-bread-loaf-720x720.jpg 720w, https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/06\/franciscan-brown-bread-loaf-360x360.jpg 360w, https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/06\/franciscan-brown-bread-loaf-180x180.jpg 180w, https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/06\/franciscan-brown-bread-loaf.jpg 1200w\" sizes=\"auto, (782px &lt; width) 250px, (max-width: 250px) 100vw, 250px\"\/><\/div>\n<\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Franciscan Brown Bread<\/h2>\n<p><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-light\"><a href=\"https:\/\/www.cookiemadness.net\/about-cookie-madness\/\" target=\"_self\">Anna<\/a><\/span><\/p>\n<p><span style=\"display: block;\">Makes two rounds of slightly sweet wheat, rye and molasses flavored bread. This recipe halves well if you only need one loaf.<\/span><\/p>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\">\n<p><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-prep_time wprm-recipe-prep_time-hours\">2<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-hours\" aria-hidden=\"true\">hrs<\/span><\/span><\/p>\n<p><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/p>\n<p><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">2<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hrs<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/p>\n<\/div>\n<div class=\"wprm-container-columns-spaced\">\n<div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\">\n<p><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Breakfast<\/span><\/p>\n<p><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">American<\/span><\/p>\n<\/div><\/div>\n<\/div>\n<div id=\"recipe-103890-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-103890-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"103890\" data-servings=\"24\">\n<h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions\" style=\"\">Ingredients\u00a0<\/h3>\n<div class=\"wprm-recipe-ingredient-group\">\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">cups<\/span> <span class=\"wprm-recipe-ingredient-name\">warm water<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">2 \u00bc<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoons<\/span> <span class=\"wprm-recipe-ingredient-name\">active dry yeast<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">6<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoons<\/span> <span class=\"wprm-recipe-ingredient-name\">molasses<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(120 grams)<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">\u00be<\/span> <span class=\"wprm-recipe-ingredient-unit\">cup<\/span> <span class=\"wprm-recipe-ingredient-name\">whole wheat flour<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(100 grams)<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-amount\">\u00bd<\/span> <span class=\"wprm-recipe-ingredient-unit\">cup<\/span> <span class=\"wprm-recipe-ingredient-name\">rye flour<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(65 grams)<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">3 \u00be<\/span> <span class=\"wprm-recipe-ingredient-unit\">cups<\/span> <span class=\"wprm-recipe-ingredient-name\">bread flour, plus more as needed (divided use)<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(420 plus 70 plus about 30 grams)<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">2 \u00bd<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span> <span class=\"wprm-recipe-ingredient-name\">shortening (Spectrum) or butter<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">1 \u00bd<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoons<\/span> <span class=\"wprm-recipe-ingredient-name\">salt <\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div id=\"recipe-103890-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-103890-instructions-container wprm-block-text-normal\" data-recipe=\"103890\">\n<h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions\" style=\"\">Instructions\u00a0<\/h3>\n<div class=\"wprm-recipe-instruction-group\">\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-103890-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Put the 2 cups (no more than that) of warm water in the stand mixer bowl.  Add the yeast and molasses and let the yeast activate (foam).<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-103890-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Add the whole wheat flour, rye flour and shortening or butter and give it a stir, then add 3 cups (420 grams) of the bread flour, holding back remaining \u00bd cup (70 grams) and \u00bc cup (30 grams) to use later.  <\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-103890-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Sprinkle the salt over the dough, then put the mixer on the mixing stand and beat with the paddle (not the dough hook) for about 2 minutes. <\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-103890-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">At this point the dough will be extremely soft and sticky.  Using a scraper, scrape it away from the sides of bowl.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-103890-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Sprinkle part of the reserved \u00bd cup of flour onto a mat, then empty the dough onto the mat and sprinkle the remaining of that \u00bd cup over the dough. By hand, knead all of the \u00bd cup of flour into the dough.  It should start to hold its shape, but you will probably end up needing that last \u00bc cup. Add that last \u00bc cup very gradually and only as needed until dough peels off the mat and has some elasticity to it.  It will be a bit sticky, but should form a ball.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-103890-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Spray a little cooking spray on your fingers or just use a little oil and mold the dough into a big round.  Meanwhile, line a large bowl with a big piece of parchment paper by scrunching it up and pressing it into the bowl.  Transfer the round of bread dough to the bowl and cover with greased plastic wrap.  Let rise for about an hour or until it has doubled in bulk. <\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-103890-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Meanwhile, preheat the oven to 450 degrees F. and if using the Dutch oven method, put the Dutch oven and its lid in the oven to preheat.  If you are not going to use a Dutch oven, just preheat to 375F.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-103890-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Once the bread has risen, carefully lift the parchment with the bread round and carefully drop the whole thing into the hot Dutch oven.  Put the lid on.  Bake at 450F for 25 minutes, then reduce heat to 375 and bake with the lid off for about 20 more minutes.  Let cool completely. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">WIthout Dutch Oven<\/h4>\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-103890-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">If baking without the Dutch oven, just put the risen loaf on the baking sheet and bake for about 45 to 55 minutes at 375F.  You may need to shield with foil during the last 15 minutes.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-103890-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">If you&#8217;d like to make two loaves, follow the directions for rising, but after the dough has risen empty it out onto a mat and cut in half by putting a greased chef&#8217;s knife down the middle and separating.  Without punching it down too much, shape each half into a round.  Bake the rounds side by side at 375F. for about 45 to 50 minutes.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\">\n<p><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword <\/span><span class=\"wprm-recipe-keyword wprm-block-text-normal\">Brown Bread, Franciscan Bread<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Published: Jun 5, 2025 by Anna \u00b7 This post may contain affiliate links \u00b7 2 Comments I have a cookbook with recipes from members of the Archdiocese of Chicago. You know where this is going, right? As soon as they named the new Pope, I went straight to the book to see if he&#8217;d submitted [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":278585,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14675,238,14315,18592,11411],"dealstore":[],"offerexpiration":[],"class_list":["post-278584","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bread","tag-brown","tag-cookie","tag-franciscan","tag-madness"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Franciscan Brown Bread - Cookie Madness - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=278584\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Franciscan Brown Bread - Cookie Madness - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Published: Jun 5, 2025 by Anna \u00b7 This post may contain affiliate links \u00b7 2 Comments I have a cookbook with recipes from members of the Archdiocese of Chicago. 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