January 07, 2010

Dyspeptic Bread from a Time Gone By

I have a love of all history, an interest in the depression era and an adoration and respect for the time period that my Grandmother met and married my Grandfather and managed to raise a house full of children on a very, very meager farmer's income. They were given a small bag of seed corn as a wedding gift - barely a handful - and that is how they started out life as a married couple on their farm land.

I think of my Grandma often as I flip through my collection of old church and community cookbooks from the 30's and 40's. In honor of some of those recipes I'm warning that these are not tried and true by me... but the cookbooks I have in my collection swear by them. This one is from the 30's in a Depression Era recipe book.

Dyspeptic Bread
This is a bread for those with weak digestion who cannot assimilate bread prepared with yeast

1 pint flour (2 cups)
1 t salt
4 t baking powder
milk and water

Sift dry ingredients. Mix to a soft dough with the milk and water mixture. Knead 2 minutes, turn into a greased pan, let raise 10 minutes and bake slowly for 40 minutes.





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