From The Ford Treasury of Favorite Recipes from Famous Eating Places, published
in 1946. This recipe comes from The Williams Inn in Williamstown,
Massachusetts; the lovely historic inn pictured in the book was
converted to a women's dormitory for Williams College many years ago,
but the new inn that replaced it still uses some of the original
recipes. For sour milk, substitute an equal amount of buttermilk. A #5
tin is a 56-ounce can (7-1/3 cups). Makes 4 loaves; recipe can be
halved, and baked loaves can be frozen.
3 cups bread flour
3 cups yellow cornmeal
3 cups whole wheat flour
1 Tbsp baking soda
2 cups raisins
1 Tbsp cinnamon
1 Tbsp ginger
3 eggs, beaten slightly
3 cups molasses
3 cups sour milk
Mix dry ingredients together first; then combine remaining items in a separate bowl. Add dry mix to this liquid and stir well. Spoon equal parts into 4 well-greased, tall #5 tins. Cover with lids or waxed paper tied on firmly, and steam for 3 hours.