Makes 1 large loaf
Author Sandra Oliver was sent this 100-year-old recipe by Donald Marsh of Holden, Maine. He found it in “The Maine Jubilee Cookbook,” submitted by Melvina W. Johnson of Gorham, Maine. In “Maine Home Cooking” Oliver writes that in past times, bread crumbs were used to thicken sauces and substituted for flour in some baked goods. This recipe uses bread crumbs, cornmeal, and a little flour.