Boston brown bread, from wayside inn, boston, mass
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Boston brown bread, from wayside inn, boston, mass
  Bread  
Last updated 6/12/2012 1:09:48 AM. Recipe ID 36844. Report a problem with this recipe.
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      Title: Boston brown bread, from wayside inn, boston, mass
 Categories: Breads, Lois'
      Yield: 1 Servings
 
      1 c  Cornmeal
      1 c  Whole wheat or graham flour
      1 c  Rye flour
      1 ts Salt
      1 ts Baking soda
      1 tb Water
    1/2 c  Molasses
      2 tb Vinegar or lemon juice
           Milk, see directions for amt
      1 c  Raisins
      2 tb Flour, all purpose
 
  1.  Combine cornmeal, whole wheat or graham, and rye flours and salt.
  
  2.  Stir baking soda into water in a medium size bowl; add molasses.
  
  3.  Put vinegar in a 2 cup measure, add milk to make 2 cups.  Combine
  with molasses mixture.  Stir liquids into dry ingredients until well
  mixed.
  
  4.  Combine raisins and flour in a small bowl; add to batter.
  
  5.  Pour batter into two well greased 1 quart molds or clean coffee
  cans. Cover tightly with a double thickness of aluminum foil.
  
  6.  Place molds on a rack in a kettle.  Add boiling water to come
  half way up around sides of molds.  Cover kettle.  Steam 3 hours,
  adding more boiling water as necessary, to keep proper level.
  
  7.  Unmold loaves.  Bake in oven at 325 degrees for 10 minutes to dry
  them. cool loaves.
  
  8.  To serve:  Purists say to slice bread with a string, never with a
  knife. 




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Recipe ID 36844 (Apr 03, 2005)

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