The following morning, add ¼ teaspoonful of baking soda, dissolved in a little warm water, to counteract any acidity of batter. Cream together sugar, butter and lard, add eggs one at a time, men the well-floured, diced pears, also raisins, cinnamon and fennel seed, and enough flour to stiffen as for ordinary bread. Knead well, let rise; it will require some time, as the fruit retards the raising process. When light, turn onto a bake-board, cut into four portions, mold into four shapely loaves, place in pans, brush with melted butter and when quite light, place in a moderate oven and bake one hour. This bread will keep well several weeks, if kept in a tin cake box.
This recipe is much simpler than Aunt Sarah's recipe for making "Hutzel Brod," but bread made from this recipe is excellent.
"AUNT SARAH'S" QUICKLY-MADE BROWN BREAD
- 2 cups of buttermilk, or thick, sour milk.
- ½ cup of sugar.
- ¼ cup of molasses.
- 1 tablespoonful of melted butter.
- 1 egg.
- 1 teaspoonful of soda.
- ¾ teaspoonful of salt.
- 3½ cups of graham flour.
- ½ cup of white flour, sifted with ¾ teaspoonful of baking powder.
The egg was placed in a bowl, and not beaten separately; sugar and butter were creamed together, before being added; then mix in salt and molasses, and gradually add buttermilk, in which the soda had been dissolved; then add white and graham flour, ¾ cups of raisins may be added, if liked. Bake in a bread pan in a moderately hot oven.
"STIRRED" OATMEAL BREAD