Boston Brown Bread Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| 1 cup yellow or white cornmeal | ||
| Whole wheat flour | 1 Cup (16 tbs) | |
| Sour milk | 2 Cup (16 tbs) | |
| Raisins | 1 Cup (16 tbs) | |
| 3/4 cup dark or light molasses | ||
Directions
Sift together first 4 ingredients; stir in cornmeal and whole wheat flour.
Add sour milk, raisins, and molasses; beat well.
Divide the batter among 4 greased and floured 16-ounce fruit or vegetable cans.
Cover tightly with foil.
Place cans on rack in deep kettle; add boiling water to depth of 1 inch.
Cover; steam bread for 3 hours, adding more boiling water if needed.
Uncover cans; cool 10 minutes.
Remove bread.
Wrap; store overnight before serving.
Add sour milk, raisins, and molasses; beat well.
Divide the batter among 4 greased and floured 16-ounce fruit or vegetable cans.
Cover tightly with foil.
Place cans on rack in deep kettle; add boiling water to depth of 1 inch.
Cover; steam bread for 3 hours, adding more boiling water if needed.
Uncover cans; cool 10 minutes.
Remove bread.
Wrap; store overnight before serving.
Chef
