Marion's Famous Hobo Bread

FIRST: SAVE 5 or 6 Cans. (Campbell's Chunky are about the size I use) WASH & DRY. This is a depression era recipe. Bread is baked in these cans!... NOTE: Be sure cans have old-fashioned bottoms. Don't use the type with rounded bottoms.) When ready to bake... Lightly oil cans. ( I pour in some oil, roll the cans to coat. To avoid having too much oil in can, I turn them upside down to drain a bit before filling with batter)

In a large bowl place 2 C raisins and 4 teaspoons baking soda. Pour 2 1/4 C BOILING water over it and COVER. Soak for at least 2 hours or overnight.

In another large bowl mix dry ingredients. POUR liquid into dry, mix well. Results thick, moist batter. If it is very stiff, add a liitle water at a time. Use caution to not make it soupy.

I use a large scoop to evenly distribute batter into 5 or 6 cans. 1/2 to 2/3 full. Place on a cookie sheet or other pan to catch overflow. Bake 1 hour @ 350° Allow to cool. Gently shake cans to remove bread. If it has baked over sides, you can carefully loosen with a knife. Or just break off the "volcanic batter!" Haha! If you have a lot of this next time use more cans..not filling as high. Smaller cans result in more volcanic results, which are not pretty...but still taste good.
If seems stuck in can, you could also use a can opener on bottom to push bread out. Slice very thin. Spread softened cream cheese, top with another slice. Cut in two. 2 or 3 cans makes nice plate to share. Freeze the rest or give as gifts. Hope you enjoy as we have!