Shakers - Part II - Shaker Scenes and Brown Bread

By Kevin Williams

Sabbathday Lake, Maine is only about 30 miles outside of bustling Portland in the southern part of the state.  The Shaker colony was established in 1783 and, in many ways, has remained quite unchanged since then.  The Shakers were historically a very progressive people and they are not anti-technology in ways often associated with the Amish (who also aren't "anti-technology" per se)

Sabbathday's 1600-plus acres consist of bucolic Maine forests, orchards, and rolling hills and also includes the 340 acre namesake lake.  A Shaker museum on the grounds is open to the public as is a store.  Shaker worship services are also open to the public every Sunday.  You can learn more by visiting the Shaker website here.

Shaker livestock helps sustain the colony.

Sign pointing the way to the Shaker Village

Shaker store and trustees office.

Tomorrow I'll share more about visit with the Shakers themselves, today I'll share a few more photos from their grounds and a great recipe for "Shaker Brown Bread", note the embrace of sweeteners like applesauce and molasses, very characteristic of Shaker cooking and baking.

Enjoy these peaceful photos from Sabbathday Lake and scroll down for the bread recipe!  Tomorrow more about the Shaker faith and my visit with the Shakers.

Shakers - Part II - Shaker Brown Bread

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Serves: 2 loaves

Ingredients

• ¼ c. shortening
• ½ c. sugar
• 2 eggs
• 1 c. applesauce
• ¼ c. molasses
• 1 c. sifted flour
• 2 tsp. baking powder
• ½ tsp. salt
• 1 tsp. baking soda
• 1 c. whole wheat flour

Instructions

1. Cream shortening and sugar.
2. Beat in eggs.
3. Add applesauce and molasses.
4. Sift together flour, baking powder, soda and salt.
5. Stir in whole wheat flour.
6. Stir into creamed mixture.
7. Pour into 2 well greased loaf pans.
8. Bake at 350 degrees for 35 minutes.

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