| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
American |
Bread |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Rye flour |
| 1 |
c |
Cornmeal |
| 1 |
c |
Whole-wheat flour |
| 3/4 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 3/4 |
c |
Dark molasses |
| 2 |
c |
Buttermilk |
| 1 |
c |
Dark seedless raisins |
INSTRUCTIONS
This recipe has not changed much from the days of the Pilgrims. I don't
have the feeling that the Pilgrims were a fun lot to be around, what with
their constant condemning of one another, but then I would not like to
suffer what they went through either. Let's just enjoy the bread and forget
their long and stern faces.
Once you prepare this dish you will never again buy brown bread in a can
at the supermarket.
Place all the dry ingredients in your electric mixing bowl and mix well
with your machine. Add the liquid ingredients and blend well.
Grease three 1-pound coffee cans or large fruit-juice cans and place 1/3
of the batter in each. Cover each with wax paper and then aluminum foil.
(How did they cook in the early days without aluminum foil?) Tie each with
a bit of string so that the foil is sealed.
Place a cake rack in the bottom of a large soup pot and place the cans on
the rack. Add enough boiling water to come 1/3 up the side of the cans.
Cover the pot and bring it to a boil. Turn the heat down and simmer the
cans for about 2-1/2 hours. Check the water level now and then as you will
need to add more water.
Remove the cans from the kettle and allow to cool just a bit. Take out
the bread and serve sliced with butter. It is best hot.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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