Homemade Colonial Bread Pudding Mount Vernon Inn Food

BAKED BREAD PUDDING

Steps:

• 1. Preheat the oven to 350°F. Butter a 1 1/2- to 2-quart baking dish. 2. In a saucepan, combine the half-and-half with the cinnamon sticks and lemon zest. Scald (bring just below the boil) over medium heat, whisking constantly. Do not let the milk boil. Remove from the heat, stir in the butter, and set aside to cool to room temperature. Stir occasionally. 3. Combine the breadcrumbs with the currants in a large bowl. Add the sugar, salt, nutmeg, and ginger and combine well. 4. When the milk has cooled, strain and discard the cinnamon sticks. Whisk in the eggs. Pour into the breadcrumb mixture, and combine thoroughly. 5. Pour into the prepared baking dish and bake for 45 to 60 minutes, or until a knife inserted in the center comes out clean. Set aside to cool to room temperature before serving. 6. Serve slices of the bread pudding with Boiled Custard or Fairy Butter, if desired.

COLONIAL YEAST BREAD

Steps:

• In a bowl, combine cornmeal, sugar or honey, salt, boiling water and oil. Let cool to lukewarm. Meanwhile, dissolve yeast in warm water and let stand 5 minutes. Stir into cornmeal mixture. Add whole wheat flour, rye flour and enough all-purpose flour to form a stiff dough. Turn out onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl; cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Divide into two balls. Cover and let rest 10 minutes. Shape into two loaves and place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1-1/2 hours. Bake at 375° for 35-40 minutes. Cover loosely with foil if top browns too quickly. Remove from pans and let cool on a wire rack.

COLONIAL BROWN BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
• In a large bowl, stir together the whole wheat flour, all-purpose flour, brown sugar, baking soda, and salt. Pour in buttermilk, and stir until all of the dry mixture has been absorbed. Divide the batter evenly between the prepared loaf pans.
• Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Serve warm. Store leftover bread wrapped in plastic wrap in the refrigerator. This reheats well.