| Boston Brown Bread |
Recipe Type: Bread
Author:
Ingredients
- 1 cup flour
- 1 cup whole wheat flour
- 1 cup corn meal
- 1 tsp salt
- 3/4 c molasses
- 1 tsp baking powder
- 2 cups sour milk
- 1 tsp baking soda
- 1 cup raisins
Instructions
- Grease 3 pint or quart wide mouth canning jars and line bottoms with greased circles of wax paper.
- Sift flour with salt, baking powder and soda into a large bowl, stir in whole wheat flour and corn meal, then mix in molasses and sour milk.
- Stir in raisins.
- Spoon equally into jars, cover with a greased double thickness of fail.
- Place on a rack in a large kettle, pour enough boiling water to come halfway up jars, cover and steam about 1 hour until well risen and a metal skewer inserted in center of bread comes out clean.
- Lift cans from water, cool upright 1—2 minutes on a wire rack, then invert and ease loaves out.
- Cool slightly on racks before cutting or cool to room temperature.
- Slice 1/4 inch thick.
