GRANDMA KINCAID’S BROWN BREAD

This Victorian "receipt" originally called for graham flour, which is difficult to find now. I substitute graham cracker crumbs when I make it. This recipe may easily be doubled, but just use 1 egg if you do. This a great recipe to make for the Holidays or anytime, especially in the winter. Before starting this recipe, be sure you have a coffee can or pudding mold and a deep kettle on hand.

1 tablespoon of lemon juice or white vinegar
1 cup of fresh milk (do NOT use skim milk)
1/2 teaspoon baking soda
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 cup molasses
1 egg
1 1/2 teaspoons shortening, melted
3 1/2 cups graham cracker crumbs or graham flour
Corn meal (Optional)
Boiling water

In a small bowl, mix lemon juice and milk. Set aside at room temperature for 1/2 hour.

Mix baking soda, flour, and baking powder together. Add molasses, egg, shortening, and soured milk and blend thoroughly. Stir in graham cracker crumbs a cup at a time until the batter is stiff. If desired, 1/2 cup or more of corn meal may be substituted for an equal amount of graham cracker crumbs.

Butter a 1-pound coffee can or a 1-quart pudding mold and fill no more than 2/3 full. (If using a coffee can, cover it with tin foil and tie the foil down tightly with string.) Place in a deep kettle and add boiling water halfway up can. Steam for 2 hours, replacing water as necessary.

Remove from can. (To remove bread from the can easily, lay can on its side and slide a kitchen knife down between bread and the can.)

Slice while hot. (Grandma Kincaid’s note says, "To slice easily, place a clean string around the loaf, cross the ends of the string, and pull.")

Makes 1 loaf. (About 8 slices) The bread may be reheated in a 300-degree oven.

{Published in Then & Now. Heber Springs, Ark., Cleburne County Historical Society, 2000.}