Crockpot Boston Brown Bread Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Corn meal,
1 cup: Flour, rye
1 1/2 tsp: Baking soda,
1 tsp: Salt,
1 cup: Flour, whole wheat
3/4 cup: Molasses,
2 cup: Milk, sour -=OR=-
2 cup: Buttermilk,
1 cup: Raisins,
Directions:
: Combine corn meal, rye flour, soda and salt. Add wheat flour.
: In a separate bowl, stir molasses into sour milk or buttermilk
and add to dry ingredients, a little at a time. Stir just enough to
blend and add raisins. : Spoon into two one pound coffee cans and
cover with foil. Tie. Place cans on metal rack in bottom of slow
cooker and pour 2 cups of hot water around cans. : Cover pot and
cook on high for 2 1/2 to 3 hours. Remove cans from pot and let
stand 5 to 10 minutes. Turn bread out on cooling rack.
Source: Crockery Cookery by Mable Hoffman
Source from luhu.jp
: In a separate bowl, stir molasses into sour milk or buttermilk
and add to dry ingredients, a little at a time. Stir just enough to
blend and add raisins. : Spoon into two one pound coffee cans and
cover with foil. Tie. Place cans on metal rack in bottom of slow
cooker and pour 2 cups of hot water around cans. : Cover pot and
cook on high for 2 1/2 to 3 hours. Remove cans from pot and let
stand 5 to 10 minutes. Turn bread out on cooling rack.
Source: Crockery Cookery by Mable Hoffman
Source from luhu.jp