| 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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