Boston brown bread

Yield: 2 servings

Measure Ingredient
1 cup Rye Meal Or Whole-Wheat
\N \N Flour
1 cup Cornmeal
1 cup Graham Flour
¾ cup Baking Soda
1 teaspoon Salt
¾ cup Molasses
2 cups Sour Milk Or 1 3/4 C Sweet
\N \N Milk
¾ cup Raisins -- optional

Mix and sift the meals and flours with the baking soda and salt. Add the molasses and milk and stir well. Add the raisins, well floured.

Butter well a brown-bread tin and cover, or a 1-pound coffee tin.

Fill ⅔ full and cover. Tie down the bread-tin cover with string, or cover the coffee tin with aluminum foil and string (as the bread rises, it might force off the cover).

Place the tin on a rack in a large pot filled to halfway up the sides of the tin with boiling water. Cover tightly and let steam for 3½ hours for the larger mold or 1 ½ to 2 hrs for the 1-lb coffee tin.

Remove the mold from the water, take off the cover, and set the mold in a 300 F oven for 15 mins to dry out a bit.

Remove the bread from the mold and eat warm with lots of butter and baked beans.

NOTES: From Mrs. Marian Green Whipple of Lexington, MA. Her ancestors predate the Revolutionary War. Her husband was a descendant of Wm. Whipple, a signer of the Declaration of Independence. Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6

From: Dan Klepach Date: 05-16-95 (159) Fido: Cooking

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