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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From the 1941 book, Everyday Foods. Ingredients:
1 cup corn meal and 1 cup rye meal; or 2 cups corn meal |
1 cup graham flour |
1 tsp salt |
3/4 cup molasses |
2 cup sour milk and 1 1/2 tsp soda; or 2 cups milk with 1/4 tsp soda + 4 tsp baking powder |
Directions:
1. Mix the dry ingredients and add the molasses and the milk. Beat the mixture thoroughly, and pour into greased molds until they are about three fourths full. Cover loosely to keep out the moisture, and steam for 2 hours. If steamed in one mold, allow 3 hours. Remove the covers and bake the bread in a moderate oven for about 10 mintues to dry it off. If the bread seems likely to crumble, loop a string around the loaf and cut slices by pulling the ends of the string.
2. This mixture will fill about 4 one pound baking powder tins.
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