The unleavened bread recipe in a very interesting old time bread. It is mentioned in the Bible and dates back to the early Egyptians bakers. It produces its own yeast much like the sour dough recipe but it does not use a sour dough starter. The loaf is the starter and must set a temperature around 98F degrees to rise. This is the type of bread used in the early years before all the leavening agents came into being. This bread was used by miners and along the wagon train routes.
I made a simple unleavened bread recipe and was amazed at how it turned out. I used 3 cups whole wheat flour, 1 teaspoon salt and enough water to make soft dough. Knead until smooth and place into a well greased loaf pan. I let it set in a warm place for 15 hours to rise. After baking for about 50 minutes, I removed from the pan. The bread tasted much like sour dough bread. It was amazing to me to think that these three simple ingredients made edible bread.
The following raisin bread recipe (not to be compared with your typical commercially made raisin bread) is also interesting. It is a sweet bread recipe with no white flour and only applesauce and molasses to sweeten. NOTE: This recipe rises only at room temperature.
RAISIN BREAD RECIPE
Combine the flour, cornmeal and cinnamon in a large bowl.
Combine the applesauce, raisins, molasses and water in a saucepan and heat to simmering. Stir the raisin mixture into the dry ingredients. Turn dough out onto a floured board and knead for several minutes. Place dough into a buttered bowl and turn to butter all sides. Cover and let stand at room temperature for 8 hours or longer. Briefly knead again and shape into a round loaf. Place loaf on a greased baking sheet and let stand while heating oven.
Preheat oven to 350F degrees.
Bake loaf for about 1 hour and 40 minutes or until done.
HOMINY BREAD RECIPE
Combine cooked hominy with egg, shortening and salt; blend well.
Blend in washed raw hominy; spoon into greased muffin tins.
Bake in preheated oven at 350F degrees for about 30 minutes or until browned
HOT WATER FRIED CORNBREAD
Combine in a bowl cornmeal and salt; add boiling water and bacon grease.
Stir to blend well; heat skillet with 3 or 4 tablespoons of oil.
Spoon heaping tablespoons of batter into hot oil; brown on both sides.
Flatten with spatula as they cook.