Boston brown bread #1
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Boston brown bread #1
Last updated 6/12/2012 1:09:48 AM. Recipe ID 36838. Report a problem with this recipe.
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      Title: Boston brown bread #1
 Categories: Bread
      Yield: 12 Servings
      1 c  Rye flour
      1 c  Cornmeal
      1 c  Whole-wheat flour
    3/4 ts Baking soda
      1 ts Salt
    3/4 c  Dark molasses
      2 c  Buttermilk
      1 c  Dark seedless raisins
    This recipe has not changed much from the days of the Pilgrims. I
  don't have the feeling that the Pilgrims were a fun lot to be around,
  what with their constant condemning of one another, but then I would
  not like to suffer what they went through either. Let's just enjoy
  the bread and forget their long and stern faces.
    Once you prepare this dish you will never again buy brown bread in
  a can at the supermarket.
    Place all the dry ingredients in your electric mixing bowl and mix
  well with your machine. Add the liquid ingredients and blend well.
    Grease three 1-pound coffee cans or large fruit-juice cans and
  place 1/3 of the batter in each. Cover each with wax paper and then
  aluminum foil. (How did they cook in the early days without aluminum
  foil?) Tie each with a bit of string so that the foil is sealed.
    Place a cake rack in the bottom of a large soup pot and place the
  cans on the rack. Add enough boiling water to come 1/3 up the side of
  the cans. Cover the pot and bring it to a boil. Turn the heat down
  and simmer the cans for about 2-1/2 hours. Check the water level now
  and then as you will need to add more water.
    Remove the cans from the kettle and allow to cool just a bit. Take
  out the bread and serve sliced with butter. It is best hot.
  From .  Downloaded from Glen's MM

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Recipe ID 36838 (Apr 03, 2005)

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