ACORN BREAD
Very tasty, with a distinctive texture. Great for Thanksgiving! American colonists in the Northeast used all available food sources- acorn bread is an adaptation of a Native American recipe which was somewhat common in the late 17th century until the mid 19th among the poorer working classes.
Provided by KnittinKitten
Categories Breads
Time 50m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Grease a loaf pan.
- Sift together dry ingredients in a bowl.
- In a separate bowl, combine egg, milk, and oil.
- Combine dry and liquid ingredients.
- Stir just enough to moisten dry ingredients.
- Batter will be a bit lumpy.
- Pour into a greased pan, bake at 400 degrees for 30 minutes.
- Acorns are very easy to use, similar to chestnuts.
- First examine the acorns as you pick/gather them.
- Throw away any that are wormy/moldy/cracked/etc.
- Next, shell them.
- Early in the season (August-September) the shell is usually soft enough to cut through.
- Later in the season acorns may require a nut cracker, though many times the shells are rather thin and brittle.
- Taste the raw acorns- if they are bitter, they need to be boiled.
- Tannic acid causes the bitterness, and is easily leached out by boiling the acorns in successive pots of water.
- When the water no longer turns brown (looks a lot like tea), the acorns are ready.
- The next step is to roast the acorns slightly.
- Use a warm oven, no more than 250 degrees.
- Acorns that have not been boiled will take 60 minutes or so, boiled acorns will take longer.
- Once they're roasted, the acorns can be used in place of nuts in most recipes, although they are less oily than most nuts.
- They can be glazed like chestnuts, simmered in a soup, ground and used as a flour extender.
Nutrition Facts : Calories 1203.7, Fat 55.7, SaturatedFat 12.6, Cholesterol 220.2, Sodium 3534.7, Carbohydrate 151.5, Fiber 3.4, Sugar 38.2, Protein 27.2
ACORN BREAD
Find directions for making acorn meal here - Recipe #267533. This is great served with elderberry or dewberry jelly.
Provided by Nyteglori
Categories Quick Breads
Time 35m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Mix acorn meal, baking powder, salt, sugar and flour.
- Separately, to the beaten egg add milk and oil.
- Stir this gently into the dry mix, then pour into a well-greased pan.
- Bake your dough at 400°F for 30 minutes.
- Top with butter when it comes out of the oven.
- For muffins pour into muffin tin until 2/3 full and bake 20 minutes.
Nutrition Facts : Calories 1198.7, Fat 55.9, SaturatedFat 13.4, Cholesterol 245.7, Sodium 3606.8, Carbohydrate 148.2, Fiber 3.4, Sugar 38.5, Protein 27.2
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- Gather ingredients and tools. First, in order to make this yummy acorn bread, you need to gather up those ingredients and tools. You will need the following
- Get the yeast started. Now we want to get the yeast started. In one of your bowls heat up the water until it is between 105 and 115 F (40 to 44 C).
- Add in the rest of the ingredients. Once the yeast has been activated we add the rest of the white granulated sugar to the bowl of yeast. Then add in the oil, honey, and half of the all-purpose or bread flour.
- Knead the acorn bread dough. Time to knead the dough. If you have a stand mixer with a dough hook you can certainly use that. To this day I still hand knead all of my doughs.
- Let it rise. Now we need to let the dough rise. Place the dough in a large bowl that has been sprayed with kitchen spray or use a tsp. or so of oil.
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