Monday, June 14, 2010
Shortly after we arrived at the Henry Ford, I was feeling a wee bit peckish and said to Dick:
"Time for coffee Dick?"
...And his reply was of course and always: "Sure! I could use one too!"
So into the restaurant we went and the search for something snack-ish to go along with the nectar of the gods began. No muffins, no croissants or bagels of note and then my eyes landed on a rack full of what was labeled "Hobo Bread." Baked in tin cans and you could buy a soup can size or big pie filling can size. It was sliced and so...
It was divine! I got some packets of butter and a knife and we ate the whole thing!
So, when I came home, I had to Google the recipe and came up with a couple of versions. This is mine, but next time I would like to use a heartier flour and make it denser than mine turned out.
1 cup water
3/4 cup boiling water
1/8 cup sour cream
2 tbsp soft butter
2 tsp baking powder
1/4 cup white sugar
1/4 cup brown sugar
1 cup walnuts
2 cups flour
Soak the raisins in the boiling water and let cool,
Add a couple of tablespoons of flour to the baggie with the nuts in it to coat them. (If you don't they sink in the batter to the bottom!)
Mix all the dry ingredients and the stir in the stirred egg, butter and raisin / water. Mix until moistened, but don't worry if there's a few strings of flour in the batter.
Pour into several greased tin cans or I just poured the whole batch into my silicone loaf pan.
Bake at 350 for 45 minutes to an hour, or longer for the loaf pans.
If you haven't yet bought silicone pans, you'll never believe how long you put up with the old kind and trying to pop your baked goods out! I didn't even grease my pan and look how it comes out?
We always out butter on something like this....
I don't know... Just seems right is all!
These photographs were shot with my Nikon P-90 digital camera and downloaded directly from the camera and then to this blog. My aim is to take my reader along with me on the journey, so although I am aware of my framing of the shot, content and quality, I am most interested in sharing the experience.