Boston brown bread #1

Yield: 12 Servings

Measure Ingredient
1 cup Rye flour
1 cup Cornmeal
1 cup Whole-wheat flour
¾ teaspoon Baking soda
1 teaspoon Salt
¾ cup Dark molasses
2 cups Buttermilk
1 cup Dark seedless raisins

This recipe has not changed much from the days of the Pilgrims. I don't have the feeling that the Pilgrims were a fun lot to be around, what with their constant condemning of one another, but then I would not like to suffer what they went through either. Let's just enjoy the bread and forget their long and stern faces.

Once you prepare this dish you will never again buy brown bread in a can at the supermarket.

Place all the dry ingredients in your electric mixing bowl and mix well with your machine. Add the liquid ingredients and blend well.

Grease three 1-pound coffee cans or large fruit-juice cans and place ⅓ of the batter in each. Cover each with wax paper and then aluminum foil.

(How did they cook in the early days without aluminum foil?) Tie each with a bit of string so that the foil is sealed.

Place a cake rack in the bottom of a large soup pot and place the cans on the rack. Add enough boiling water to come ⅓ up the side of the cans.

Cover the pot and bring it to a boil. Turn the heat down and simmer the cans for about 2-½ hours. Check the water level now and then as you will need to add more water.

Remove the cans from the kettle and allow to cool just a bit. Take out the bread and serve sliced with butter. It is best hot.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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