Boston Brown Bread #1 Recipe
Yield: 1 servingsYield: 1 servings
Recipe by luhu.jp
Ingredients:
DEIDREANNE PENRODFGGT98B
1 cup: yellow cornmeal baking soda salt da, rk molasses
1 1/2 cup: buttermilk,
1 cup: seedless raisins hot water,
Directions:
Boston Brown Bread 3 to 4 hours
This is great with baked beans and franks. Its dark and dense, and
leftovers make wonderful toast.
To Cook: In a large bowl, combine the whole wheat and rye flour, cornmeal,
baking soda, and salt. Make a well in the center and pour in the molasses,
buttermilk, and raisins. Stir until all the ingredients are combined.
Grease a 2- quart mold, flour it, and fill. The batter should not fill more
than 2/3 of the mold. Cover with foil and tie with string. Set the mold on
a trivet in the bottom of the slow cooker. Pour the hot water into the pot,
cover the pot, and cook on High for 3 to 4 hours. The bread is done when
the top is dry and recedes from the edge of the mold. Cool the bread on a
rack for 10 minutes, then turn out and serve. Makes 1 loaf.
Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset
& Dunlap, NY, c1975
From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie
Yield: 1 servings
Source from luhu.jp
This is great with baked beans and franks. Its dark and dense, and
leftovers make wonderful toast.
To Cook: In a large bowl, combine the whole wheat and rye flour, cornmeal,
baking soda, and salt. Make a well in the center and pour in the molasses,
buttermilk, and raisins. Stir until all the ingredients are combined.
Grease a 2- quart mold, flour it, and fill. The batter should not fill more
than 2/3 of the mold. Cover with foil and tie with string. Set the mold on
a trivet in the bottom of the slow cooker. Pour the hot water into the pot,
cover the pot, and cook on High for 3 to 4 hours. The bread is done when
the top is dry and recedes from the edge of the mold. Cool the bread on a
rack for 10 minutes, then turn out and serve. Makes 1 loaf.
Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset
& Dunlap, NY, c1975
From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie
Yield: 1 servings
Source from luhu.jp