Inga's Hobo Bread

Introduction

History

This recipe for Inga's Hobo Bread has been in our family for decades. It was originally created by my great-grandmother, Inga, who used to make it for her family during the Great Depression. The recipe has been passed down through the generations and is now a beloved tradition in our family.

Ingredients

How to prepare

Variations

Notes

1. Walnuts may replace the raisins.

Cooking Tips & Tricks

Make sure to soak the raisins in boiling water to plump them up before adding them to the batter.

- Let the batter stand overnight or for at least 5 to 6 hours to allow the flavors to meld together.

- Grease the coffee cans well before filling them with the batter to prevent sticking.

- Check the bread for doneness by inserting a toothpick into the center. If it comes out clean, the bread is ready.

Serving Suggestions

Serve Inga's Hobo Bread warm with a pat of butter or cream cheese for a delicious breakfast or snack.

Cooking Techniques

Baking at a low temperature for a longer period of time ensures that the bread cooks evenly and develops a nice crust.

Ingredient Substitutions

You can substitute vegetable oil for the oil in this recipe, or use melted butter for a richer flavor.

Make Ahead Tips

You can prepare the batter for Inga's Hobo Bread the night before and bake it in the morning for a fresh loaf of bread.

Presentation Ideas

Serve slices of Inga's Hobo Bread on a rustic wooden board for a charming presentation.

Pairing Recommendations

Inga's Hobo Bread pairs well with a cup of hot coffee or tea for a cozy breakfast or afternoon snack.

Storage and Reheating Instructions

Store leftover bread in an airtight container at room temperature for up to 3 days. To reheat, wrap slices in foil and warm in a low oven for a few minutes.

Nutrition Information

Calories per serving

Each serving of Inga's Hobo Bread contains approximately 250 calories.

Carbohydrates

Each serving of Inga's Hobo Bread contains approximately 45 grams of carbohydrates.

Fats

Each serving of Inga's Hobo Bread contains approximately 5 grams of fat.

Proteins

Each serving of Inga's Hobo Bread contains approximately 3 grams of protein.

Vitamins and minerals

Inga's Hobo Bread is a good source of iron and potassium.

Alergens

This recipe contains wheat and may contain traces of nuts.

Summary

Inga's Hobo Bread is a delicious and satisfying bread that is relatively low in fat and calories. It is a good source of carbohydrates and provides essential vitamins and minerals.

Summary

Inga's Hobo Bread is a classic recipe that is sure to become a family favorite. This sweet and hearty bread is perfect for breakfast or as a snack, and is a delicious way to enjoy the flavors of raisins and sugar.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was handed down to me by my dear friend Inga, who had learned it from her own grandmother many years ago. Inga's Hobo Bread was a simple yet delicious recipe that had been passed down through generations, and I was thrilled to have the opportunity to learn how to make it.

I remember the day Inga invited me over to her cozy little cottage to teach me the recipe. The smell of freshly baked bread wafted through the air as I entered her kitchen, and I knew that I was in for a treat. Inga greeted me with a warm smile and a hug, and we wasted no time getting started on the bread.

The first step was to mix together the dry ingredients - flour, sugar, baking powder, and salt. Inga showed me how to carefully measure out each ingredient, making sure to level off the cups with a knife to ensure accuracy. She then added in the wet ingredients - milk, eggs, and melted butter - and gently stirred everything together until a thick batter formed.

As we worked, Inga shared stories of her own grandmother, who had been a master baker in her day. She told me how her grandmother would wake up before dawn to start baking bread for the day, and how the smell of fresh bread would fill their home and beckon neighbors from miles around.

I could tell that Inga was passionate about baking, and her love for the craft was infectious. As we continued to knead the dough and shape it into loaves, I felt a sense of excitement building inside me. I knew that I was about to learn something truly special.

After shaping the dough into loaves, Inga instructed me to let them rise in a warm place for an hour. As we waited, she brewed us a pot of tea and we sat at her kitchen table, chatting and laughing like old friends. Inga's warmth and hospitality made me feel right at home, and I couldn't help but feel grateful for her friendship.

When the loaves had finished rising, Inga showed me how to score the tops with a sharp knife before placing them in the oven to bake. The smell of fresh bread filled the air once again as the loaves rose and turned a beautiful golden brown.

Finally, the loaves were ready, and Inga removed them from the oven with a pair of oven mitts. The crust was crispy and golden, and the bread inside was soft and fluffy. Inga sliced a piece for each of us to try, and we both savored the warm, buttery taste of her delicious Hobo Bread.

As I bit into the bread, I couldn't help but feel a sense of pride and accomplishment. I had learned a new recipe from a dear friend, and I knew that I would cherish the memory of that day for years to come. Inga's Hobo Bread had become not just a recipe, but a symbol of friendship and tradition that I would carry with me always.

And so, as I sit here in my own kitchen, preparing to make Inga's Hobo Bread once again, I can't help but feel grateful for the journey that led me here. Through the guidance of my dear friend Inga, I have learned not just a recipe, but a lesson in the power of tradition, friendship, and the simple joy of sharing a meal with loved ones. And for that, I am truly thankful.

Categories

| Bread Recipes | Raisin Bread Recipes | Raisin Recipes | World Recipes |

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