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    Home » Everything Amish

    Shakers - Part II - Shaker Scenes and Brown Bread

    Published: May 6, 2015 · Updated: May 6, 2015 by Kevin Williams | Leave a Comment

    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.

    Shaker livestock helps sustain the colony.

    Sign pointing the way to the Shaker Village

    Sign pointing the way to the Shaker Village

    Shaker store and trustees office.

    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
     
    Print
    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.
    Wordpress Recipe Plugin by EasyRecipe
    3.2.2925

     

    « Plain Kansas - Rosanna's Rhubarb Cream Pie
    Shakers - A Late Arrival »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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