Boston Brown Bread
Makes 8 to 10 loaves
Ingredients:
2 cups stone-ground cornmeal
1 cup each whole-wheat flour, rye flour and all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup molasses
1 pint buttermilk (2 cups)
1-1/2 cups milk
1 cup raisins
Method:
Fit a deep kettle (one designed for canning is ideal), with a rack. Generously grease 8 to 10 (12- to 16-ounce) metal cans. Cut and butter 8 to 10 squares of foil to fit over tops of cans.
In a large bowl, combine all ingredients. Stir until blended. Turn into greased cans, filling them two-thirds full. Top with buttered squares of foil; fasten with string.
Place in kettle on rack. Add boiling water to come halfway up sides of cans. Simmer 2-1/2 hours, adding water as necessary. Remove breads from steamer. Cool on racks 10 minutes. Turn out of cans. Serve warm with butter.
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