How To make Colonial Brown Bread
1 cup whole wheat flour 3/4 cup raisins (I used 1/2 cup) 2/3 cup all-purpose flour 1/2 cup rye flour 1/2 cup yellow corn meal 1/2 cup brown sugar (scant) 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon salt 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 2 cups sour milk (2 cups skim milk plus 2 tsp. vinegar) 1/2 cup dark molasses
Preheat oven to 350=B0F (325=B0F if using glass loaf pans). Lightly spray= two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Combine dry ingredients in large bowl. Whisk sour milk and molasses in small bowl. Mix into dry ingredients. Divide batter between prepared pans. Bake until tester inserted into center comes out clean, about 40 minutes. Cool in pans on racks 15 minutes. Turn out loaves onto racks and cool. Can be made one day ahead. Makes 2 loaves (9 slices each).
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3 Ingredient Flatbread Recipe - Gemma's Bigger Bolder Baking
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Baking Historic Mixed Grain Breads - 18th Century Cooking
The second part of our bread series that is part of our 18th century cooking series. We concentrate in this episode on all the interesting mixed grain breads and the reasons for them.
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Baking Historic Mixed Grain Breads: 18th Century Cooking S2E13
Don't Be Confused About This Simple Quick Bread
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Chicken Chowder & Spoon Bread from the 1700s! (Early Colonial America)
This cute little cookbook is full of tasty recipes from early Colonial America! We decided to try the chicken chowder with spoon bread and it was so good! Perfect for that cold winter's day when it's gloomy outside and you need a warm pick me up. The spoon bread just hit the spot and turned out to be a wonderful side dish for this soup. These are definitely recipes that are as good for modern day eating as they were for the 1700s!
What you'll need:
Chicken Chowder
2 T Chicken Fat
1 Onion
2 stalks Celery
2 Potatoes
1 c cooked Chicken
1 c hot Milk
1 T All-Purpose Flour
1 tsp Salt
1/8 tsp Pepper
Melt fat in soup pot. Add chopped onion and celery. Cook until softened. Add peeled and diced potatoes and 2 c hot water. Cover and simmer for about 30 minutes. Add chicken and hot milk. Mix flour with a little cold water and add to soup. Cook until thickened. Add salt and pepper.
Spoon Bread
5 T Butter
1 c water ground Cornmeal
1 tsp Salt
1 c cold Milk
4 Eggs, well beaten
Put butter in a 1 1/2 qt baking dish. Place in a 425 degree oven and let melt. Combine cornmeal and salt. Pour in 2 c boiling water and stir. Set aside to let cool. Stir in milk. Add eggs and mix. Stir in melted butter. Pour butter in the hot baking dish and bake about 25 minutes or until set.
Cookbook used: The Early American Cookbook by Hyla O'Connor 1974
Kayla Making Colonial Cornbread (back in 3rd grade, 8 years old)
Award Winning! Gluten Free Yeast Free Colonial Bread!
Welcome to my kitchen! Having dietary restrictions shouldn’t mean missing out. I have been gluten free for 15 years and dairy free for 7 years. I also avoid corn and yeast. We have four beautiful daughters who have each delt with a wide variety of food sensitivities over the years. In addition to no gluten and no dairy we have also avoided eggs, soy, cashews, sugar, carbs and meat. The main lesson I have learned is adaptability. I love cooking and preparing good food for my family and friends. Cooking is chemistry, my goal is to remove the mystery from chemistry! I invite you along to share my food journey to find tasty, safe food that makes you say “No gluten? No whey!”
A basic quick bread that contains no gluten, no dairy, no yeast. Tender and flavorful, this bread is easy to make and a yummy treat. Sure to be a kitchen favorite.
Makes 1 Loaf
Dry ingredients:
1 cup basic flour blend
½ cup Ivory Teff
½ cup oat flour
¼ cup Sorghum flour
2 teaspoons Xanthan Gum
1 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon cream of tartar
½ teaspoon salt
Wet Ingredients:
1 cup non-dairy yogurt
1 cup non-dairy milk
1 teaspoon white vinegar
Preheat oven to 350 degrees. Spray 9”x5” loaf pan with cooking spray and line with parchment paper, set aside. To bowl of stand mixer fitted with paddle attachment add dry ingredients and mix until incorporated. In a separate bowl combine non-dairy yogurt, non-dairy milk and vinegar. Add to dry ingredients. Mix until no streaks of yogurt mixture or pockets of dry mixture are visible. This will be a thick but sticky wet dough. Pour dough in to prepared baking pan and spread evenly. Bake in preheated oven for 60 minutes or until golden brown and toothpick inserted in center comes out clean. Remove from pan and cool on wired rack. Slice and enjoy!