HOBO BREAD
This is an old fashioned recipe that goes back to the pioneers! Easy to make and absolutely delicious. Great reviews!
Provided by The Southern Lady Cooks
Categories bread
Time 2h5m
Number Of Ingredients 9
Steps:
- Bring water to a boil, remove from heat, add raisins and let sit for one hour Do not pour off extra water. Whisk together flour, sugar, salt, baking soda in a large bowl. Pour in soaked raisins with extra water, vanilla extract and butter. Mix with a spoon
- Fold in nuts. Spray a 9 x 5 loaf pan with cooking spray. Spread dough in pan. Bake in preheated 350 degree oven for 45 to 50 minutes or until center tests done. Remove from oven and cool in pan for 10 minutes before removing. You could add a powdered sugar glaze to this bread if desired. Makes 1 loaf
OLD-FASHIONED HOBO BREAD
Steps:
- Directions:Bring coffee to a boil; remove from heat. Add baking soda and raisins. Cover and allow to stand overnight. In the morning, preheat oven to 325°F. Grease and flour three metal coffee cans (remove labels) and set aside. In a large bowl, add sugars, flour, nuts, and salt to coffee/raisin mixture. Mix well.Bake 65 minutes. Cool 15 minutes in cans before removing-remove by cutting open the other end and pushing the bread through. Slice and serve with cream cheese or butter. Makes 3 loaves.
MARION'S FAMOUS HOBO BREAD
Many years ago an dear elderly friend, Marion, gave this recipe "Hobo Bread" to me. She had baked it to bring to gatherings SO OFTEN, we would groan silently. She was such a wonderful baker, I guess we wanted DIFFERENT treats. I realized this was one of her easiest recipes and she usually had some frozen to pull out whenever...
Provided by Judy Wisenburn
Categories Sweet Breads
Time 3h
Number Of Ingredients 7
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!
TRADITIONAL HOBO BREAD
Make and share this Traditional Hobo Bread recipe from Food.com.
Provided by Purr-fect baker
Categories Quick Breads
Time 1h30m
Yield 2-3 loafs, 24-30 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 196.5, Fat 2.5, SaturatedFat 0.3, Sodium 309.2, Carbohydrate 42.1, Fiber 1, Sugar 23.8, Protein 2.5
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