Snow Bread
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Make and bake
Mix equal parts of cornmeal or Graham flour with dry light snow quickly.
Fill your pans with the mixture.
Bake immediately in a hot oven at 400°F (200°C).
Serve
Serve warm for best taste.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cornmeal or graham flour
- Provides the dry starchy body that forms the bread's structure.
- Dry light snow
- Supplies the moisture and lightness that gives the bread its loose, airy texture.
The step that matters
Mix quickly and bake immediately. Snow melts as it warms, adding liquid to the dry flour. Mixing slowly lets it melt before baking, and a delay before baking loses the lift and airy texture the snow provides.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Cornbread345 recipes
Bread Pudding336 recipes
Milk Bread Rolls242 recipes
Potato Bread124 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.