Country Breakfast Bread
Ingredients
- 0.8 cup dark molasses
- 2 cup buttermilk
- flour
- 1 cup seedless raisins
- 3 0.5 cup whole wheat flour
- 1 cup chopped walnuts In a large pot, mix well with fork, flour, baking
- 2 package rapid rise yeast powder, baking soda, and salt. Add corn meal and
- 1 tbs grated orange peel graham flour. Mix well with fork. Add remaining
- salt ingredients. Beat well. Half fill 3 greased
- 1 lb coffee
- 2 0.5 cup non dairy creamer cans. Cover tightly with foil. Steam 3 hours in a
- 1/3 cup honey covered pot, using small amount of boiling water.
- 0.3 cup vegetable oil Uncover cans. Place in cardboard oven (at 450 for 5
- remaining flour, whole wheat flour, nuts, undissolved
- 2 tsp baking soda
- 1 tsp cinnamon:
Instructions
- 1
minutes. Remove bread from cans.
- 2
Set aside 1 cup flour. In large pot, combine
- 3
yeast, orange peel, and salt. Heat honey and oil HONEY ACORN BREAD
- 4
until very warm - do not boil. Stir into dry mixture.
- 5
Stir in enough reserved flour to make soft dough. 4 cups flour
- 6
Knead on lightly floured surface until smooth. 2 eggs, beaten
- 7
Cover, let rest 10 minutes. Divide and form dough 2 tsp baking powder
- 8
into 6 balls. Place three in each of two greased pie 2 tsp ginger
- 9
pans. Cover - let rise in warm place until doubled, 1 cup honey
- 10
about 30-45 minutes. Bake in cardboard oven at 2 cups milk 2 tsp salt
- 11
375 for 45 minutes. Cover with foil during last 15 1 cup chopped acorns
- 12
minutes. Cool, slice and serve. margarine
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