This recipe is from Aunt Martha "as I received it from Mom," which would make it my Grandma Cross' bread. Here's the entire text:
1 c each white flour, graham flour, and corn meal
2 c sour milk
2 t soda
2 T lard
3/4 c molasses (if you can catch that many moles)*
Steam 2 hours or bake 1 hour. Mom used to cook this bread in tin cans, No 2, I think it was. As for oven temperature, I would imagine it would be similar to banana breads, etc.
I've been fascinated by this recipe since I first read it. And since we were having another hearty soup for dinner tonight, I wanted to have a hearty bread to dunk.
I had white flour and corn meal, but had never heard of graham flour. I made it with whole wheat flour since I had some on hand and thought that would a decent flour substitution. Turns out, that was a wise move!
http://en.wikipedia.org/wiki/Graham_flour
I used plain yogurt for the sour milk and shortening for the lard.
A more adventurous person would put this is a big tin can and steam it. I just put into 2 standard loaf pans and put it in the oven at 300 and then FORGOT TO SET THE TIMER! But the wonderful molasses aroma reminded me.
It is a sturdy bread. Kind of sweet, but not exactly. The molasses flavor is quite prominent, in a good way. It was excellent with soup.
Andy remembers the excitement of having brown bread from a can with Frank'n'Beans when he was a little kid!
*If you still don't get it, call me!
1 c each white flour, graham flour, and corn meal
2 c sour milk
2 t soda
2 T lard
3/4 c molasses (if you can catch that many moles)*
Steam 2 hours or bake 1 hour. Mom used to cook this bread in tin cans, No 2, I think it was. As for oven temperature, I would imagine it would be similar to banana breads, etc.
I've been fascinated by this recipe since I first read it. And since we were having another hearty soup for dinner tonight, I wanted to have a hearty bread to dunk.
I had white flour and corn meal, but had never heard of graham flour. I made it with whole wheat flour since I had some on hand and thought that would a decent flour substitution. Turns out, that was a wise move!
http://en.wikipedia.org/wiki/Graham_flour
I used plain yogurt for the sour milk and shortening for the lard.
A more adventurous person would put this is a big tin can and steam it. I just put into 2 standard loaf pans and put it in the oven at 300 and then FORGOT TO SET THE TIMER! But the wonderful molasses aroma reminded me.
It is a sturdy bread. Kind of sweet, but not exactly. The molasses flavor is quite prominent, in a good way. It was excellent with soup.
Andy remembers the excitement of having brown bread from a can with Frank'n'Beans when he was a little kid!
*If you still don't get it, call me!
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