Perfect for your Easter morning! Suzana B. wrote in search of this Portuguese Sweet Egg-Bread recipe her husband fondly remembered from the late ’70s. With mashed potatoes and some of the water used to boil the potatoes in the mix, it bakes up into wonderfully light-textured loaves with deep-orange-hued crusts. Makes four 9 x 5-inch pan loaves, or, 4 braided or round loaves. Continue Reading…
I like a many-textured cornbread: crunchy on the outside, tender inside, with plenty of chewy corn niblets for added flavor. To get there, I’ve tried mixing fresh corn, frozen corn and canned corn into the batter. But better by far? Cornbread made with dried sweet corn!
This native American staple made it’s way into pre-Civil war kitchens, adding fresh summer sweetness to the winter table. Parboiled on the cob, the kernels were then removed, dried for days in the sun, packed in clean sacks and stored, just needing a soak to reconstitute. Continue Reading…
Because the result is so moist, baking and/or steaming bread in cans is an old-fashioned tradition people still ask about. Initially, two readers–Sandra S. and Mary S.– requested this recipe they remembered seeing in the ChicagoTribune 47 years ago, and more requests have showed up since. We’ve adapted the recipe to include instructions from an earlier, 1953 recipe that suggests covering the tops of the cans with a greased baking sheet. Continue Reading…