How To Make Bread in a Can


| 4/18/2018 8:55:00 AM


Tags: food pantry, food storage, frugal recipes, depression era cooking, bread recipes, bread baked in can, Tess Pennington,

bread baked in a can 

Food storage is more than putting some extra supplies away in the cupboard. It pays homage to our heritage and traditions. For instance, did you know that brown breads are as old as our country is? That’s right!

According to American Food Roots, “At the time of the American Revolution, wheat flour was a luxury. Cornmeal and rye flour were more common. So the three grains were combined in what were called “thirded” breads. A bread born of necessity 300 years ago easily could have been invented this morning by a nutritionist. It’s high in fiber and low in calories — like a giant bran muffin without all the sugar. Some recipes use brown sugar, but the more traditional ones rely on molasses for s

Boston brown bread ingredients include whole wheat flour, cornmeal, rye flour, buttermilk and molasses.

Since few early American homes had ovens, bakers poured the bread dough — leavened with baking soda – into a cylindrical fireproof container and steamed it over an open fire. They’d been taught by Native Americans, who also showed them how to use corn as a grain for bread. Cornmeal often was called ‘indian.’



In her directions for making brown bread in ‘American Frugal Housewife’ (1828), Lydia Maria Child wrote: ‘Put the Indian in your bread pan, sprinkle a little salt among it, and wet it thoroughly with scalding water. … Be sure and have hot water enough; for Indian absorbs a great deal of water.’

Beverly
4/23/2018 6:26:49 PM

Can this Can Bread be baked outside, on a wood stove and or in a fireplace?






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