Vintage and Native American Acorn BreadFrom julesong 9 years ago
- 1 cup acorn meal shopping list
- 1 cup flour shopping list
- 2 tablespoons baking powder shopping list
- 1/2 teaspoon salt shopping list
- 3 tablespoons sugar shopping list
- 1 egg, beaten shopping list
- 1 cup milk shopping list
- 1 tablespoon corn oil shopping list
- 2 tablespoons butter, melted but not too hot shopping list
How to make it
- Preheat your oven to 400 degrees F. Butter a loaf pan.
- In a large bowl, combine the acorn meal, flour, baking powder, salt, and sugar. Stir well.
- In a separate bowl, whisk together the egg, milk, and oil, then gradually whisk in the melted butter.
- To the bowl containing the dry ingredients add the liquid ingredients and stir to combine all, but do not overmix - the batter will be a bit lumpy.
- Pour the batter into the prepared loaf pan and bake in 400 degree F oven for 30 minutes.
- Note: If you don't have acorn meal, you can make your own! They're easy to prepare, and similar to chestnuts. Gather your acorns, examining them as you do so; throw away defective ones (cracked, moldy, wormy, etc). Shell the acorns; early in the season (August-September) the shell is usually soft enough to cut through, later season nuts might need a cracker. Boil the raw acorns until the water no longer turns brown (it'll look much like tea), changing water until it's clear. Preheat the oven to 250 degrees F and roast the nuts in a single layer on a sheet pan for 90 minutes. Make dry meal by processing them in a food processor until they're a texture similar to regular corn meal.
- Possible additions: a little cinnamon and/or nutmeg would be very nice in this bread!