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Christine from Hamden, CT
"I was 32 when I started cooking; up until then, I just ate."  - Julia Child

Christine

Hamden, CT

13
Recipes Submitted
6
Recipes Saved

Entire Wheat Bread

  • 2 cups scalded milk
  • 1/3 cup sugar, or
  • 1/2 cup molasses
  • 1/4 yeast cake
  • 1/4 cup lukewarm water
  • 1 1/2 teaspoons salt
  • 5 cups sifted entire wheat
Mix milk, sugar or molasses, and salt. When warm add dissolved yeast and flour. Beat with enthusiasm, let rise with love and patience until double its bulk, beat, let rise with love and patience in buttered bread pans until double its bulk, beat, let rise with love and patience in buttered bread pans until double its bulk, and bake one hour in moderately hot oven, or bake in gem pans thirty minutes (be patient, you rascal).

Steamed Brown Bread

  • 1 1/2 cups flour
  • 3/4 cup yellow corn meal
  • 4 tsps baking powder
  • 1/2 tsp salt
  • 1/4 cup molasses
  • 1/2 cup raisins
  • 1 egg
  • 1 1/3 cups sweet milk
Sift together the flour, corn meal, salt and baking powder. Add the raisins and molasses. Mix with the beaten egg and milk.

Have ready well greased tins with tightly fitting lids. Fill 2/3 full of the batter. Grease and fit on the covers. Steam 3 hours. The loaves may be places in the oven for a few minutes after steaming, if a dry crust is desired.

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