Raisin Bread

Ingredients

• 1 cup corn meal
• 2½ cups sweet milk
• 1 cup corn flour
• 2 cups wheat flour
• One egg
• 6 teaspoons baking powder
• 1 cup raisins
• 1 teaspoon soda
• 1 teaspoon salt

Method

1. 1

   Mix dry ingredients, adding molasses, egg, and milk, mixed.

2. 2

   Bake in a loaf in a slow oven one and one-half hours.

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 85. The excerpt below is the record exactly as published.

cup. Corn flour 1 cup. Corn meal (coarse) i cup. Com meal (fine) 1 cup.' Feterita s cup. Kafir i cup. Milo flour i cup. Oat flour 1 cup.i Peanut flour 1 cup.' Potato flour f cup. Rice flour | cup. Rye flour l|cups. Soj--bean flour | cup. Sweet potato flour IJ cups. 1 Scant. Note. — There is a variation in the thickening quality of flours and meals due to methods of milling, the varying water content and the thickening power of starches from dillerent sources. D. If cooked cereal, potatoes, or legumes are u.sed in quick breads, the amount of liquid should be reduced and the mixture made stitfer than usual. METHOD or DEVELOPING LABORATORY WORK. Have on hand any available flours other than wheat. Have the women weigh cupfuls and compare with the weights given in tables. Substitute on this basis in some typical flour mixtures. Compare product with those made from all wheat as to texture, flavor, and comparative economy. Have women report upon any use of these flours in their homes. GRAHAM MUFFINS. Use the standard proportions for muffins, with Ij cups Graham flour and i cup wheat flour. CORN-FLOUB OR RICE-FLOUR MUFFINS. Use standard proportions given above, with i cup wlieat flour and 11 cups corn flour, or IJ cups rice flour. BERKSHIRE MUFFINS. Scalded niillv, § cup. One egg. Salt, 1 teaspoon. Fat, 1 tablespoon. Pour the scalded milk over the meal and let stand five minutes. Add the other Ingredients, folding in the beaten white of egg last. Baking powder, 4 teaspoons. Corn meal, ^ cup. Wheat flour, i cup. Cooked rice, i cup. USE AND PKEPARATION OF FOOD. 133 RAISIN BREAD. Corn ruoal, 1 cup. Sweet milk, 2i cups. Corn flour, 1 cup. Molasses, * cup. Wheat flour, 2 cups. One egg. Baking powder, 6 teaspoons. Raisins, 1 cup. Soda, i teaspoon. Salt

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