Food recipes
Boston Brown Bread
Boston Brown Bread Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d vinegar, distilled cornmeal, degermed, unenriched, yellow wheat flour, white, all-purpose, unenriched wheat flour, white, all-...
Boston Brown Bread
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
molasses
raisins, seeded
Directions:
Mix together milk and vinegar.
Let mixture set at room temp for 15 minutes to allow the milk to sour.
In a seperate bowl, spoon mix dry ingredients together.
Add molasses and raisins to the milk.
Add liquid mixture to dry ingredients.
Beat until blended.
Divide batter between 2 well buttered 1 lb coffee cans or other cans of 5 cup capacity.
Cover with dome shaped rounds of aluminum foil, buttered on the down side.
Secure with rubber bands.
Stand cans on a rack in a large kettle.
Add enough water to reach 3/4 of the way up the cans but not enough to float them.
Cover kettle and simmer for 2 hours to steam the bread.
Remove bread from kettle and let stand on a wire rack until cool enough to handle.
Remove bread from the cans and serve warm.
To re-heat bread, wrap in aluminum foil, stand on rack in kettle, add hot water to level below the rack and simmer for 30 minutes.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
molasses
raisins, seeded
Directions:
Mix together milk and vinegar.
Let mixture set at room temp for 15 minutes to allow the milk to sour.
In a seperate bowl, spoon mix dry ingredients together.
Add molasses and raisins to the milk.
Add liquid mixture to dry ingredients.
Beat until blended.
Divide batter between 2 well buttered 1 lb coffee cans or other cans of 5 cup capacity.
Cover with dome shaped rounds of aluminum foil, buttered on the down side.
Secure with rubber bands.
Stand cans on a rack in a large kettle.
Add enough water to reach 3/4 of the way up the cans but not enough to float them.
Cover kettle and simmer for 2 hours to steam the bread.
Remove bread from kettle and let stand on a wire rack until cool enough to handle.
Remove bread from the cans and serve warm.
To re-heat bread, wrap in aluminum foil, stand on rack in kettle, add hot water to level below the rack and simmer for 30 minutes.