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BOSTON BROWN BREAD
Something a little different to accent the fresh flavors of all those good veggies----make this ahead so you don't get into a last-minute rush. This recipe calls for a mold, but the old-fashioned way is to use the coffee can routine!
Yields: 1 loaf
Prep.Time: 40 minutes
1/2 cup Rye Flour
1/2 cup Yellow Cornmeal
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Molasses
1 1/2 cups Buttermilk
1/4 cup Raisins (optional)
Liberally butter a 1-quart mold or a 1-pound coffee can. In a large bowl, combine flour, cornmeal, baking powder, baking soda and salt. In another bowl, combine molasses and buttermilk; beat into flour mixture until well-blended. Fold in raisins if using; transfer mixture to the prepared baking mold or can. Cover mold or can with foil; tie tightly with string. Put container into a pot of boiling water filled half-way up the sides of the container. Cover pot; steam 3 hours, replenishing water if needed.
Preheat oven to 300 degrees. Remove container from water; remove the foil cover and bake 10 minutes. Allow to cool briefly in the container and unmold. (To remove from coffee can, open bottom of can with a can opener and push bread through.) Serve warm with butter.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved