Steamed Brown Bread I

Ingredients

• 1 cup white flour
• 1 cup graham flour
• ^ cup yellow corn meal
• 1 teasp soda
• 1^ cups sour milk
• 1^ cup N O molasses
• pinch salt

Method

1. 1

   Mix all ingredients, steam for 2.5 hours, then bake for 5 minutes.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 11. The excerpt below is the record exactly as published.

Steamed Brown Bread I To 1 cup white flour add 1 cup graham flour, ^ cup yellow corn meal, 1 teasp soda dissolved in 1 y2 cups sour milk, 1^ cup N O molasses, and pinch salt. Steam 2 i/i hours, then put in the oven about 5 minutes. — [Mrs. J. W. Van B., Wis. Steamed Brown Bread II To 3 cups sifted graham flour add 1 cup corn meal, % cup sugar, 1 cup molasses, 2 cups buttermilk in which dissolve 2 teasp soda, V2 teasp salt, and lastly 2 cups seeded raisins dredged with flour. Put into 1-lb baking powder cans well greased, filling a little over half full. Steam 3 hours. — [A. C, Pa. BROWN AND BRAN BREAD 2Z Steamed Brown Bread III To 2 cups corn meal add 2 cups rye meal, % cup molasses and 1 heaping teasp salt. Mix well and then stir in 3 cups boiling hot water. When smooth add 1 cup sour milk in which 1 teasp soda has been dissolved, and then add 2 cups sifted graham flour. Mix well, steam 4 hours, and then bake V2 hour. — [Mrs. C. E. W., Mass. Bran Bread Sift and mix together 4 cups wheat bran, 2 cups wheat flour^ 1 teasp soda and V2 teasp salt, then add 4 cups sour milk and 1 cup molasses. Turn into well greased bread pans and bake in moderately hot oven about 1 hour. — [Mrs. A. M., Ct. Currant Bread To 1 qt bread sponge add i/^ cup molasses, 2 tablesp short- ening, 1 teasp each salt and cinnamon, Vz teasp cloves, V2 lb clean currants, and i/i lb seeded raisins, with flour enough to make a stiff dough. Turn into well greased pans, also grease the top of the dough, cover, and set in a warm place to rise. When light, bake.— [Mrs. J. L. P., Fla. Hominy Bread To % pt cold, boiled hominy, add salt to taste, V2 pt corn meal, 2 well-beaten eggs, 1 tablesp lard or butter, and suffi- cient sweet milk to make a thick batter. Turn into well greased pan and bake. — [Miss M. C. G., Ala. Mush Bread Prepare corn meal mush in the usual manner, and to 2 qts of the hot mush add 2 qts whole wheat flour or graham flour. Mix with a large wooden spoon and while mixing add 1 cup maple syrup or N O molasses, 1 teasp salt, and butter the size of a walnut. Mix well and when lukewarm add 1 qt light bread sponge. When this is well mixed add i/^ teasp soda and warm flour enough to knead and mould into small loaves. Put in well greased pans, let rise and when light bake in a moder- ate oven about % hour. When done remove from the pans„ rub the loaves with butter, wring a clean cloth out of hot water, lay it over the bread, and let stand till cold. The crust will be nice and tender. Follow the same plan for softening crust of any bread. — [A. G., O. Pumpkin Bread To 1 cup stewed pumpkin add pinch salt, 1 egg, 2 teasp each sugar and molasses, 1 cup sweet milk, 1 teasp soda dissolved in 1 cup sour milk,

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