Thirded Colonial Quickbread

Thirded Colonial Quickbread
Healthy Vegetarian Meals
Image by jazzijava
In the colonial era in the United States, wheat supplies were very low, leading to the new British immigrants combining wheat and rye flours with cornmeal in their bread baking. Both quick and yeasted breads were "thirded" and it’s a practice still used today for items such as Boston Brown Bread.

See: yummysmells.blogspot.com/2008/04/have-thirds.html

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