One of the home shooling thoughts for me was cooking our way through history. I let life get in the way, but Wyatt and I decided to go back and try it from Colonial times anyhow. So Saturday, we set out on our first adventure.
In the interest of getting through recipes which required hour hours of cooking before Charlie was ready to fall asleep, I let Wyatt use the mixer on the bread, which we began at 1:20 in the afternoon.
Wyatt made the Boston Brown Bread. He caught his sister glancing over, but not reading the history in the cookbook and called her out on it. I hadn't actually given her that instruction. Wyatt isn't exactly fond of raisins, so he wasn't too thrilled with making something that already had a strike against it!
Also, we didn't have coffee cans to bake the bread in, so we used a metal loaf pan with really high sides in the water bath in the dutch oven.
Here is the roasting pan we used the way a dutch oven would be used, it was just a different shape to accommodate the pan...
Here it is with the pan in it.
Here are the beans. The kids really tag teamed on this part. They boiled the beans and bacon for over an hour and a half, before the other items were added and it was put it he oven. Good thing wood was plentiful during colonial times, as otherwise things would have taken a great deal of fuel!
The brown bread when it came out from cooking.
And once it was turned out on the plate.It is very dense, and you can easily taste the course grains. We all tried it, it seemed best with butter to offset the dense and dry nature of the bread.
And the Boston Baked Beans were also a hit.
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