Hobo Bread
Dear SOS: I was all set to bake Hobo Bread for a friend’s birthday and couldn’t find the recipe printed in The Times many years ago. Can you help?
Mary Eaby
Whittier
Dear Mary: This “My Best Recipe” prizewinner was printed in 1973, when baking bread in coffee cans became a craze lasting several years. It’s a good quick bread to serve with soups, stews and beans.
Place raisins in mixing bowl and sprinkle with baking soda. Pour boiling water over raisins, then let cool to room temperature, about 30 minutes.
Cream sugar and butter, then beat in egg and salt. Add to raisins and mix well. Add flour to mixture and stir well. Stir in walnuts. Place rounds of greased wax paper in bottoms of 2 tall 1-pound coffee cans that have been well greased. Divide batter between cans.
Place cans in oven and bake at 350 degrees until toothpick inserted in bread comes out clean, 1 hour. Remove from oven and let stand 5 minutes. Run knife between bread and cans to loosen, then turn bread out on rack to cool. Cut into slices and serve.
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