Steamed brown bread

Steamed brown bread

Ingredients/Components

• Indian meal - 1 qt
• c - 1 pt
• sweet milk - 1 qt
• molasses - 1 c
• Saleratus * - 2 tsp
• a little salt - 1 item
• boiling water - 1 c
• chopped dates - 1 c
• eggs, beaten - 2 item
• vanilla - 1 tsp
• melted butter - 3 tsp
• flour
• salt - 1/2 tsp
• soda - 1 tsp
• nuts - 1/2 c
• raisins - 2 c
• sugar - 1/2 c
• butter - 1/4 c
• eggs, slightly beaten - 2 item
• water - 2 c

How to make steamed brown bread:

Pour 2 cups boiling water over raisins; allow to cool. Add salt, butter and sugar, then eggs. Dissolve yeast in 1/2 cup warm water. Put all of this in large bowl. Add flour gradually, mixing with hands. Knead dough until smooth and elastic. Round up in greased bowl; turn to bring greased side up. Cover with damp cloth and let rise in warm place until double in size. Punch down; let rise again until almost double.

Divide into two parts, shape each into loaf and put in greased pans. Let rise to double. Place pans in center of hot oven, not touching. Bake at 375° to 400° for 35 minutes or until brown. Immediately remove from pans and place on wire cooling racks. Brush tops with soft butter.

All Grandma's grandchildren early learned to drink coffee at her kitchen table.

Recipe categories: Breads, Side dish, Northeastern U.S..