Preheat oven to 325 degrees F.
Grease a 9 X 5 X 3-inch pan.
Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl.
Mix well.
In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon.
This misture will start to bubble.
Immediately mix it into the dry ingredients.
Spoon the batter into the greased pan.
Bake at once.
The bread is done when a toothpick comes out clean, about 1 hour.
Turn out of the pan and cool on a wire rack.
eal and salt.
Stir molasses into sweet milk.
Stir
Mix ingredients together until well blended.
Pour batter into greased brown bread pan.
Place brown bread pan on rack in large pan of boiling water.
Water should reach 1/4 to 1/2 way up the brown bread pan.
Cover and steam for 1 1/2 hours.
Remove from pan and cool on cake rack.
Preheat oven to 400\u00b0.
Pam spray a 12 cup muffin tin.
Mix together flours, cornmeal and baking soda in large bowl until blended.
In a small bowl, combine egg, molasses, brown sugar, oil and buttermilk.
Stir or beat to blend.
Stir the egg mixture into the flour mixture and mix well.
Add raisins and stir.
Fill muffin tins about 1/2 to 2/3 full.
Bake for 15 minutes, or until a tester comes out clean when inserted into the center of a muffin.
Don't overbake.
Serve hot.
Makes 1 dozen muffins.
Preheat oven to 325\u00b0.
Grease a 9 x 5 x 3-inch pan.
Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well.
Sift flour with all baking powder, baking soda and salt. Combine with all dry ingredients.
Beat in molasses and milk.
Fold in nuts and raisins; mix.
Spoon batter into 10 or 12 greased soup cans.
Fill to 3/4 and cover cans with small pieces of greased aluminum foil.
Place cans on cookie sheet and bake at 350\u00b0 for 1 hour.
Cool for 5 minutes.
Unfold.
Freeze if you want to.
Cut in thin slices and put cream cheese on them for snacks.
Mix together 3 shredded wheat, 1 cup molasses, 2 tablespoons salt and 4 cups boiling water. Let cool. Then add 2 yeast cakes dissolved in lukewarm water. Add 11 cups flour and knead well. Place in warm place to rise (overnight). In morning knead again and make 4 small loaves. Let rise.
Bake at 425F for 15 minutes, then 375F for 45 minutes.
Preheat oven to 375. Grease your pans.
Mix the flours, salt and baking soda in a large bowl.
Whisk the egg, sugar, molasses and buttermilk in another bowl until well combined.
Add the egg mixture to the flour mixture and combine just until everything is well blended.
Pour the mixture into your prepared pans and bake 40-45 minutes. The toothpick text will tell you when they're done.
Proof the yeast in 1 cup of warm water for 10 minutes.
Cut the lard into the dry ingregients.
Make a well and add the yeast mixture and molasses.
Add the water a little at a time until you have a pliable dough.
Knead on a lightly floured board for several minutes.
Allow to rise until double, placing in a greased covered bowl.
Form into loaves and place in greased bread loaf pans.
Allow to rise until doubled.
Bake 300F for 1 hour.
lended.
Add the zucchini, molasses and vanilla, strirring well.
owl, combine the oil, eggs, molasses, sugar, ginger, allspice and cinnamon
BASIC BREAD:
Mix the flours, salt
Mix flour, All-Bran, sugar and salt.
Add raisins, nuts, then soda to sour milk.
Add molasses and sour milk to dry ingredients. Bake at 350\u00b0 for 1 hour in greased cans.
Use two (No. 2) cans, like corn or peas come in.
This recipe makes 2 loaves.
After it is done, take a knife around the can and hit the bottom of can and it should come out.
Preheat the oven to 350\u00b0F. Grease two 7 x 3-inch nut roll pans.
Sift flours and baking soda into a large bowl. Stir in cornmeal, sugar and raisins.
Stir in combined milk, molasses and vinegar (mixture should look coarse and grainy). Spoon mixture evenly into prepared pans.
Bake for about 1 hour. Cool in pans 10 mins. Remove from pans; cool completely on wire rack.
Combine sugar,butter,egg and molasses.Sift in flours and soda.Add dry ingredients,alternate with milk.Add nuts and raisins.Mix well.Turn in a buttered bowl or mold that may set loosely in cooker.
Cover bowl with wax paper.Place bowl on rack with water on cooker.Place cover on cooker.Allow steam to flow from the vent pipe 20 minutes.Place indicator weight on vent pipe for 40 minutes with stem at 10 pounds, That is all the way up.Allow stem to return to DOWN position.
There were no directions given with the recipe other than to bake 10-12 minutes, so these are my best guess.
Heat oven to 350 degrees F. You may need to adjust here or there.
Cream lard, and brown sugar together.
Mix in 1 egg, molasses, and sour milk.
Add slowly flour and baking soda.
Either drop by teaspoons or make little balls.
Beat second egg in separate bowl and brush over the tops before baking.
Bake 10-12 minutes.
side.
Pour water and molasses into bread machine.
Add dry
Add 1 cup water to measuring cup.
Crack egg into water.
Add additional lukewarm water to make 1 1/4 cup.
Mix egg and water with fork and pour into bread machine pan.
Add additional ingredients in order in recipe.
Set bread machine settings to basic white setting with light crust.
If dough appears too sticky, add a small amount of bread flour to pan. Keep adding until dough leaves side of pan.
Combine all ingredients and mix well.
Spoon into a well-greased and lightly floured 8x4 inch loaf tin.
Preheat oven to 350.
Set bread aside for 30 minutes.
Bake 45 minutes, or until done.
Cool, and remove from tin, cooling completely.
Combine both flours, sugar, salt, raisins and soda in bowl. Add liquid, mix and put in 2 greased bread pans and bake at 350\u00b0 for about 45+ minutes.
It is done when toothpick comes out clean. Can be frozen for later.
No fat is used in this recipe.
Egg substitute may be used.