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Boston Brown Bread
Created by admin, Tuesday, 01 May 2007
Description
Makes 4 loaves breadIngredients
1 cup whole wheat flour
1 cup rye flour
1 cup yellow cornmeal
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups buttermilk
3/4 cup molasses
2 tablespoons crisco all-vegetable shortening or 2 tablespoons crisco stick, melted
1 cup dark seedless raisins
1 cup rye flour
1 cup yellow cornmeal
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups buttermilk
3/4 cup molasses
2 tablespoons crisco all-vegetable shortening or 2 tablespoons crisco stick, melted
1 cup dark seedless raisins
Methods/steps
Mix flours, cornmeal, baking powder, salt, and baking soda in a large bowl. Stir in buttermilk, molasses, melted Crisco, and raisins until well mixed.
Spoon batter into 4 well-greased 1-pound vegetable or fruit cans. Cover with aluminum foil and tie with string.
Place cans on a rack in a large kettle. Pour in boiling water to come halfway up sides of cans. Cover and simmer for 2-1/2 to 3 hours. Pour in more boiling water if necessary to keep cans in boiling water to the halfway point.
Remove from kettle and remove foil. Cool in cans for 10 minutes on a rack. Invert loaves onto rack. Serve warm.
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