Country Breakfast Bread

Country Breakfast Bread

Ingredients:
3/4 cups dark molasses
2 cups buttermilk
4 cups flour 1 cup seedless raisins
3 1/2 cups whole wheat flour
1 cup chopped walnuts In a large pot, mix well with fork, flour, baking
2 pkg rapid rise yeast powder, baking soda, and salt. Add corn meal and
1 tbs grated orange peel graham flour. Mix well with fork. Add remaining
1 1/2 tsp salt ingredients. Beat well. Half fill 3 greased 1 lb coffee
2 1/2 cups non dairy creamer cans. Cover tightly with foil. Steam 3 hours in a
1/3 cups honey covered pot, using small amount of boiling water.
1/4 cups vegetable oil Uncover cans. Place in cardboard oven (at 450 for 5

Directions:
minutes. Remove bread from cans.
Set aside 1 cup flour. In large pot, combine
remaining flour, whole wheat flour, nuts, undissolved
yeast, orange peel, and salt. Heat honey and oil HONEY ACORN BREAD
until very warm - do not boil. Stir into dry mixture.
Stir in enough reserved flour to make soft dough. 4 cups flour
Knead on lightly floured surface until smooth. 2 eggs, beaten
Cover, let rest 10 minutes. Divide and form dough 2 tsp baking powder
into 6 balls. Place three in each of two greased pie 2 tsp ginger
pans. Cover - let rise in warm place until doubled, 1 cup honey
about 30-45 minutes. Bake in cardboard oven at 2 cups milk 2 tsp salt
375 for 45 minutes. Cover with foil during last 15 1 cup chopped acorns
minutes. Cool, slice and serve. margarine