Saturday, November 28, 2009

Boston Brown Bread

Ladies and Gentlemen;

Here is recipe #3. With this one I should be up to date.


--1 cup of all purpose flour;
--1 cup of Rye flour or whole wheat flour;
--1 cup of cornmeal;
--2 Teaspoons of Baking Soda;
--1 teaspoon of salt;
--2 cups of sour milk;
--1 cup of molasses;
--2 tablespoons of melted butter.

Sift the flour with soda and salt. Add the corn meal and stir.
Add milk molasses and butter, blend well. Pour into three
well greased stoneware molds and tightly seal with heavy
cheesecloth. Set in a steamer of boiling water to a depth of
one half the height of the molds. Cover and steam for three
hours. Let cool for 15 minutes and remove from the molds.

If, like most people, you do not have stoneware molds, a
one lb. vegetable can will substitute quite well. A big Dutch
Oven makes a good steamer. Serve the bread warm, with
butter and jelly as a side dish to Boston Baked Beans.


Jim Mathews

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