1 tablespoon unsalted butter for greasing 1 1 2 cups brown bread flour 1 teaspoon baking soda 1 2 teaspoon salt 1 3 cup dark molasses 1 cup milk 1 2 cup dried. But as those lucky enough to have been reared on this wholesome treat can tell you it s a throwback to old new england. Cover and steam for 3 hours adding more boiling water if needed. Instructions mix the cornmeal flours baking soda salt and raisins together. Unmold and finish cooling on the rack.
Prep your stovetop by setting a wire rack inside of a large stockpot. How to make boston brown bread. Remove molds to a cooling rack and let bread cool to lukewarm. Cook for about 2 hours until a toothpick inserted in the center of the loaves comes out clean. The toothsome and barely sweet loaf was like nothing i had ever tasted thanks to the unique and rustic combination of molasses mixed with rye flour whole wheat flour and cornmeal.
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Combine in a large bowl one cup 237 ml of whole wheat flour one cup 237 ml of rye flour one cup 237 ml of cornmeal usually yellow 1 1 2 teaspoon 7 4 ml baking soda and one teaspoon 4 9 ml salt. You will have to adjust the steaming time. My first experience of steaming a large loaf of boston brown bread in a can was a memorable one. Cover loosely with foil that has been. Place the mixture in an 8 1 2 x 4 1 2 bread pan or 2 quart pudding mold.
Silverwood 11x4 rectangular sliced game pie mold. Petite loaf baking cups. Place the molds on a rack in a kettle containing boiling water which comes halfway up around the molds. Ingredients 1 cup all purpose flour 1 cup corn flour 1 cup rye flour or buckwheat flour 1 egg 2 cups buttermilk or 1 1 2 cups milk and 1 2 cup sour cream 1 2 cup molasses or up to 3 4 cup for a more 1 tsp salt 2 tsp baking soda. Place the pan or mold in a kettle or.
Fill the pot with enough water to come up about 1 3 of the coffee tin. You can make a larger loaf by using a larger can. Fill the pot with enough water to come up about 1 3 of the coffee tin. Silverwood 11x4 rectangular sliced game pie mold. Combine in a large bowl one cup 237 ml of whole wheat flour one cup 237 ml of rye flour one cup 237 ml of cornmeal usually yellow 1 1 2 teaspoon 7 4 ml baking soda and one teaspoon 4 9 ml salt.
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