Boston Light Brown Bread Recipe
Ingredients
| Vegetable oil spray | ||
| 3 cups raisins Boiling water | ||
| Firmly packed brown sugar | 3/4 Cup (16 tbs) | |
| 1/4 cup acceptable margarine, melted and cooled | ||
| Egg substitute equivalent to 2 eggs | ||
| Sugar | 1 1/2 Cup (16 tbs) | |
| Orange rind | 1 Tablespoon, grated | |
| 2 cups low-fat buttermilk | ||
| Vanilla extract | 1 Tablespoon | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| 2 1/2 cups whole-wheat flour | ||
| Baking soda | 4 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
Directions
Lightly spray four 7 3/8-x-3 5/8-x-2'/2-inch loaf pans with vegetable oil.
Preheat oven to 350° F.
Place raisins in a bowl.
Add boiling water to cover.
Set aside.
In a large mixing bowl, combine sugar, margarine, egg substitute, applesauce, rind, buttermilk and vanilla.
Set aside.
In another bowl, sift flours, soda and salt together.
Drain raisins.
Add raisins and half of dry ingredients to egg mixture and stir just until mixture is combined.
Repeat with remainder of dry ingredients, being careful not to overmix.
Divide batter evenly among prepared loaf pans.
Bake 25 to 30 minutes, or until skewer inserted in center of loaf comes out clean.
Remove loaves from pans and cool on wire racks.
For an authentic Boston brown bread shape, batter may be baked in 1-pound coffee cans sprayed with vegetable oil.
Bake 40 to 50 minutes at 350° F.
Preheat oven to 350° F.
Place raisins in a bowl.
Add boiling water to cover.
Set aside.
In a large mixing bowl, combine sugar, margarine, egg substitute, applesauce, rind, buttermilk and vanilla.
Set aside.
In another bowl, sift flours, soda and salt together.
Drain raisins.
Add raisins and half of dry ingredients to egg mixture and stir just until mixture is combined.
Repeat with remainder of dry ingredients, being careful not to overmix.
Divide batter evenly among prepared loaf pans.
Bake 25 to 30 minutes, or until skewer inserted in center of loaf comes out clean.
Remove loaves from pans and cool on wire racks.
For an authentic Boston brown bread shape, batter may be baked in 1-pound coffee cans sprayed with vegetable oil.
Bake 40 to 50 minutes at 350° F.
Chef
