Bran and Barley Bread

Ingredients

• 2 Cups Bran
• V/z Cups Barley Flour
• 5 Teaspoons Baking Powder
• ‘/2 Teaspoon Salt
• ‘/2 Teaspoon Soda
• 1 Egg
• 1 1-3 Cups Milk
• ‘/2 Cup Molasses

Method

1. 1

   Sift together the dry ingredients, except the bran.

2. 2

   Then mix in the bran.

3. 3

   Beat the egg, add the milk, molasses and the dry ingredients.

4. 4

   Turn the mixture into greased pans, let it stand for 10 minutes and bake it in a slow oven from 1 to 1.5 hours.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 16. The excerpt below is the record exactly as published.

/2 Cup Molasses Sift together the dry ingredients. Beat the eggs, add the milk, the molasses, and the dry ingredients. Turn the mixture into greased pans, allow it to stand for 10 minutes, and bake it in a slow oven from 1 to 15^ hours. BRAN AND BARLEY BREAD (One Loaf) 2 Cups Bran V/z Cups Barley Flour 5 Teaspoons Baking Powder « '/2 Teaspoon Salt '/2 Teaspoon Soda 1 Egg 1 1-3 Cups Milk •/2 Cup Molasses Sift together the dry ingredients, ex- cept the bran. Then mix in the bran. Beat the egg, add the milk, molasses and the dry ingredients. Turn the mixture into greased pans, let it stand for 10 min- utes and bake it in a slow oven from 1 to 1^ hours. BAKING POWDER LOAF BREADS WAR LOAF Contributed by C. E, Grosjean Rice Milling Company. I'/a Cups Purified Rice Bran '/2 Cup Rice Flour 11/2 Cups Barley Flour (1 scant cup Oat Flour may be used instead of the Barley Flour) 2 Tablespoons Molasses 1% Cups Sour or Buttermilk 1 Teaspoon Soda added to Milk 1 Teaspoon Cream of Tartar added to Flour 2 Tablespoons Melted Shortening 5/2 Teaspoon Salt Bake in a moderate oven. HOMINY BREAKFAST BREAD V/2 Cups White or Yellow Corn Meal 2 Cups Milk 2 Beaten Eggs 3 Cups Cooked Hominy Grits 2/2 Teaspoons Baking Powder 1 Teaspoon Salt 1 Tablespoon Melted Fat 1 Tablespoon Syrup Scald the milk; pour over the corn meal and let stand till cold or lukewarm. Add well beaten eggs, hominy, salt and melted fat. Sprinkle in baking powder. Beat well, pour into oiled baking pan and bake about forty to fifty minutes in a slow oven. Serve hot. NUT LOAF 3 Cups Ground Rolled Oats 1 Cup Rice Flour 3 Teaspoons Baking Powder '/2 Cup Milk % Cup Chopped Raisins 1/2 Cup Chopped Nuts '/2 Cup Sugar '/2 Teaspoon Salt 1 Egg Milk enough to make a medium thick batter. Shortening may be added if de- sired. Mix and sift dry ingredients, add nuts and raisins dredged with rice flour. Add the beaten egg and milk. Bake in greased loaf tins in a medium oven. This makes two small loaves. APPLE CORN BREAD % Cup Corn Meal "* «/2 Cup Rice or Barley Flour 1 Tablespoon Molasses % Cup Buttermilk 1 Tablespoon Melted Shortening 3 Medium Sized Apples Yz Teaspoon Baking Powder '/2 Teaspoon Soda

Cook this with the app: pantry check, scaling, and the assistant.