Food recipes
Boston Brown Bread
Boston Brown Bread Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched cornmeal,...
Boston Brown Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
blueberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses
Directions:
Remove one of your oven racks and preheat oven to 300.
Generously butter three 10-ounce coffee cans.
In an extra large mixing bowl combine all the flours.
Stir in cornmeal, baking soda, baking powder, salt and dried fruit.
In a separate bowl, whisk the milk with the molasses.
Slowly add to the dry ingredients, stirring until the batter is smooth and combined.
Pour the batter into the greased coffee cans.
Stand the cans in the center of the oven and bake for about 1 1/2 hours, or until the loaves are springy to the touch.
Place cans on wire rack and let cool for about 10 minutes, then unmold.
Slice bread into rounds and serve.
When the loaves have reached room temperature, they can be wrapped in wax paper and placed in a thick plastic bag and stored in the refrigerator for up to 5 days.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
blueberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses
Directions:
Remove one of your oven racks and preheat oven to 300.
Generously butter three 10-ounce coffee cans.
In an extra large mixing bowl combine all the flours.
Stir in cornmeal, baking soda, baking powder, salt and dried fruit.
In a separate bowl, whisk the milk with the molasses.
Slowly add to the dry ingredients, stirring until the batter is smooth and combined.
Pour the batter into the greased coffee cans.
Stand the cans in the center of the oven and bake for about 1 1/2 hours, or until the loaves are springy to the touch.
Place cans on wire rack and let cool for about 10 minutes, then unmold.
Slice bread into rounds and serve.
When the loaves have reached room temperature, they can be wrapped in wax paper and placed in a thick plastic bag and stored in the refrigerator for up to 5 days.