| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Meats |
American |
Bread |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 1 |
c |
Sugar |
| 1 1/2 |
ts |
Baking powder |
| 1 |
|
Orange; juice of and grated rind of |
| 1 |
|
Egg; beaten |
| 2 |
tb |
Melted shortening or salad oil |
| 1 |
c |
Cranberries; coarsely ground, (fresh or frozen) |
| 1/2 |
c |
Walnut meats; coarsely chopped |
INSTRUCTIONS
This is one of the most delicious breakfast breads I know, and I like it
best toasted. The simplicity of the Shaker community gathering for prayers
and breakfast before a day at hard work must have been a wonderful thing.
What ever happened to our morning family time together? It is gone and we
may have to reschedule our lives in order to retrieve that precious time.
Mix dry ingredients together very well in a large mixing bowl. Put the
juice and grated rind in a measuring cup and add enough boiling water to
make 3/4 cups liquid. Add to the dry mixture. Add the egg and shortening or
oil and mix just enough to moisten the flour mixture. Add cranberries and
nut meats. Bake in a greased loaf pan 60 to 70 minutes at 325°. Store 24
hours before cutting.
LET SIT FOR 24 HOURS BEFORE
CUTTING
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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