Hono Bread Honokakor Recipes

HONO BREAD - HONOKAKOR

Steps:

• Crumble the yeast in a mixing bowl.
• In saucepan, melt the butter and then add the milk.
• Heat to 99M-0F/37M-0C or lukewarm.
• Dissolve the yeast in a little of the warm milk.
• Add the rest of the liquid, syrup, salt, aniseed, fennel, and rye flour to the yeast. Stir together and add the all-purpose flour.
• Work the dough until smooth and shiny.
• Cover and let rise for 20 - 30 minutes.
• Turn the dough out onto a floured surface and knead well.
• Divide into 8 - 10 sections and roll each section into a smooth ball.
• Cover and let rise under a baking cloth in a warm room for 25 - 30 minutes.
• Then, with a rolling pin, roll out large rounds of bread, about 10" (27 cm) in diameter.
• Place bread on greased baking sheet and allow to rise for 5 minutes.
• Prick surface with a fork.
• Bake in the center of the oven for about 5 minutes.
• Cover and let cool.

TRADITIONAL HOBO BREAD

Steps:

• Place raisins in big mixing bowl. Sprinkle baking soda over raisins. Boil water, and pour water over baking soda. Stir if needed until baking soda is dissolved.
• Let sit overnight, or 6 to 8 hours.
• Then add flour, sugar, salt, oil, and stir.
• Bake in 3 small metal coffee cans (12 - 16 oz) or 2 standard size loaf pans, well greased & floured. Pam / cooking spray works, but crisco & flour results in a better "crust" to the bread.
• Bake at 350 degrees for 1 - 2 hours. Baking time varies depending on how light or dark the pans are, and whether you are using clear glass or dark metal. Start checking at 1 hour. Bread is done when a skewer poked through the bread comes out clear.

MARION'S FAMOUS HOBO BREAD

Steps:

• 1. FIRST: SAVE 5 or 6 Cans. (Campbell's Chunky are about the size I use) WASH & DRY. This is a depression era recipe. Bread is baked in these cans!... NOTE: Be sure cans have old-fashioned bottoms. Don't use the type with rounded bottoms.) When ready to bake... Lightly oil cans. ( I pour in some oil, roll the cans to coat. To avoid having too much oil in can, I turn them upside down to drain a bit before filling with batter)
• 2. In a large bowl place 2 C raisins and 4 teaspoons baking soda. Pour 2 1/4 C BOILING water over it and COVER. Soak for at least 2 hours or overnight.
• 3. In another large bowl mix dry ingredients. POUR liquid into dry, mix well. Results thick, moist batter. If it is very stiff, add a liitle water at a time. Use caution to not make it soupy.
• 4. I use a large scoop to evenly distribute batter into 5 or 6 cans. 1/2 to 2/3 full. Place on a cookie sheet or other pan to catch overflow. Bake 1 hour @ 350° Allow to cool. Gently shake cans to remove bread. If it has baked over sides, you can carefully loosen with a knife. Or just break off the "volcanic batter!" Haha! If you have a lot of this next time use more cans..not filling as high. Smaller cans result in more volcanic results, which are not pretty...but still taste good. If seems stuck in can, you could also use a can opener on bottom to push bread out. Slice very thin. Spread softened cream cheese, top with another slice. Cut in two. 2 or 3 cans makes nice plate to share. Freeze the rest or give as gifts. Hope you enjoy as we have!