| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads, Lois’ |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Cornmeal |
| 1 |
c |
Whole wheat or graham flour |
| 1 |
c |
Rye flour |
| 1 |
ts |
Salt |
| 1 |
ts |
Baking soda |
| 1 |
tb |
Water |
| 1/2 |
c |
Molasses |
| 2 |
tb |
Vinegar or lemon juice |
|
|
Milk, see directions for amt |
| 1 |
c |
Raisins |
| 2 |
tb |
Flour, all purpose |
INSTRUCTIONS
1. Combine cornmeal, whole wheat or graham, and rye flours and salt.
2. Stir baking soda into water in a medium size bowl; add molasses.
3. Put vinegar in a 2 cup measure, add milk to make 2 cups. Combine with
molasses mixture. Stir liquids into dry ingredients until well mixed.
4. Combine raisins and flour in a small bowl; add to batter.
5. Pour batter into two well greased 1 quart molds or clean coffee cans.
Cover tightly with a double thickness of aluminum foil.
6. Place molds on a rack in a kettle. Add boiling water to come half way
up around sides of molds. Cover kettle. Steam 3 hours, adding more
boiling water as necessary, to keep proper level.
7. Unmold loaves. Bake in oven at 325 degrees for 10 minutes to dry them.
cool loaves.
8. To serve: Purists say to slice bread with a string, never with a
knife.
Posted to Digest bread-bakers.v096.n062
From: Marina <thecollector@worldnet.att.net>
Date: Sat, 7 Dec 1996 01:05:34 +0000
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