| 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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