Recipe: BOSTON BROWN BREAD

BOSTON BROWN BREAD
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Rye meal or Plain flour
1/2 c Corn Meal
1/2 c Coarse whole wheat flour
1 t Baking Soda
1/2 ts Salt
3/8 c Molasses
1 c Sour milk
1/2 c Seedless Raisins
Mix dry ingredients and stir in molasses and sour
milk. (To make sour milk, add 1 T Vinegar to 1 cup
sweet milk). Grease two #2 tin cans and place rings
of waxed paper in bottoms. Divide batter evenly
between the two cans, and cover with aluminum foil.
Place in covered kettle of boiling water, bring water
half way up sides of cans, and boil for two hours.
When ready to serve, unmold by running knife around
inside of can and shaking out onto plate. Cut thinly
and serve with Boston Baked Beans.


- - - - - - - - - - - - - - - - - -


Title: Boston Brown Bread
Categories: Bread Osg1966 Steamed
Servings: 1
1 c Flour; whole wheat
1 c Corn meal
1 c Flour; white
3/4 c Molasses
2 tb Butter
1 ea Egg
1 ts Salt
2 ts Baking soda
2 c Milk; sour - thick
1 c Raisins
Mix or sift dry ingredients, add beaten egg, melted butter, molasses
and sour milk. Pour in buttered mold, steam 2 1/2 or 3 hours. Remove
from tins, brown in oven for 10 minutes. I use 1 lb. baking powder
cans for molds when using bread for sandwiches.