| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | Bread | 16 | Servings |
INGREDIENTS
| 2 | c | Buttermilk |
| 3/4 | c | Dark molasses |
| 1 | c | Raisins |
| 1 | c | Whole wheat flour |
| 1 | c | Rye flour |
| 1 | c | Yellow cornmeal |
| 3/4 | ts | Baking soda |
| 1/2 | ts | Salt |
| Boiling water |
INSTRUCTIONS
In a large mixing bowl blend together buttermilk and molasses. Stir in raisins. Thoroughly stir together whole wheat flour, rye flour, cornmeal, baking soda, and salt; stir into buttermilk mixture till blended. Divide batter among three greased 20-ounce clean food cans. (Or, fill four 16-ounce cans.) Cover cans tightly with foil; place on a rack set in a large Dutch oven. Pour boiling water into Dutch to a depth of 1 inch. Cover and simmer over low heat, steaming bread till done, 2-1/2 to 3 hours. Add more boiling water as needed. Remove bread from cans and cool on a rack. Makes 3 or 4 loaves. ARKANSAS TODAY, CHANNEL 11, KTHV 01/02/1991 "COOKING WITH DON BINGHAM" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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