Raised Brown Bread

Ingredients

• 1 pint yellow corn meal
• ^2 cup yeast
• cup molasses
• 1 teaspoonful salt
• 1 saltspoonful soda
• 1 pint rye meal

Method

1. 1

   Scald corn meal with boiling water, let it stand, then add cold water to make a soft batter.

2. 2

   Add yeast, molasses, soda, salt, and rye meal.

3. 3

   Let it rise overnight, stir down, rise again, and bake.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 46. The excerpt below is the record exactly as published.

Raised Brown Bread. (Mrs. H. B. May.) 1 pint yellow corn meal. ^2 cup yeast, cup molasses. teaspoonful salt. 1 saltspoonful soda. 1 pint rye meal. Put the corn meal in the mixing-bowl, and scald it with boiling water, just enough to wet it ; let it stand ten min- utes, then add cold water enough to make a soft batter. When lukewarm, add the yeast, molasses, soda, salt, and rj'C meal. Beat it well, and let it rise over night, or until it cracks open. Stir it down ; put it in a buttered and floured tin to rise again ; sprinkle flour over the top. Bake in a moderate oven two hours. Brown bread made by this rule was first tested by the writer thirty years ago, when it was a wonder and delight to watch it as it was put on a wooden shovel and placed in the great brick oven. It has been made in the same house regularly every week since then, and proves just as good now as it was in the olden time. Thirded Bread. 1 cup white flour (St. Louis). 1 teaspoonful salt

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