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Add a photoServings: 8
Ingredients
- 1 pkg. dry yeast
- 1/2 c. hot water
- 1/8 teaspoon grnd ginger
- 3 T sugar
- 1 (13 ounce) can evaporated lowfat milk
- 1 teaspoon salt
- 2 T salad oil
- 3 1/2-4 c. flour
- 1/2 c. corn meal
- 2 teaspoon celery seed
- 1 1/2 teaspoon grnd sage
- 1/8 teaspoon marjoram
Directions
- Dissolve yeast in warm water; blend in ginger, celery seed, sage and marjoram. Add in 1 tbsp sugar. Proof for 10-15 min. Stir in remaining sugar and next 3 ingredients. Gradually beat in corn meal and sufficient flour, 1 cup at a time, to make batter very stiff and heavy, but too sticky to knead.Spoon batter into well greased coffee cans (2 lb or possibly two 1 lb). Cover with greased lids (can be frzn at this point).
- To bake, let covered cans stand in a warm place till batter rises and pops lids off. (45-55 min for 1 lb cans, 60 min for 2 lb.) If frzn, let batter in cans stand at room temperature about 4-5 hrs till lids pop. Remove lids and bake at 350 degrees for 45 min (1 lb) to 60 min (2 lb). Crust will be very brown. Brush tops with butter. Let cool in cans 10 min then loosen crust around edge of can with knife and slide bread from can.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 8 servings | |
| Calories 333 | |
| Calories from Fat 48 | 14% |
| Total Fat 5.55g | 7% |
| Saturated Fat 2.45g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 343mg | 14% |
| Potassium 244mg | 7% |
| Total Carbs 59.43g | 16% |
| Dietary Fiber 2.3g | 8% |
| Sugars 6.53g | 4% |
| Protein 10.36g | 17% |
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