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Boston Brown Bread Recipe

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This recipe for Boston Brown Bread, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Manwiller
Added: Monday, March 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup rye flour
1 cup corn meal
1 cup whole wheat flour
3/4 tsp baking soda
3/4 tsp salt
3/4 cup molasses
1 3/4 cups sour milk
3/4 cup raisins

Directions:
Directions:
Mix all dry ingredients, stir in the molasses and sour milk (can be made by adding 1 teaspoon of lemon juice or vinegar per cup of milk). Blend well. Butter 3 1-pound tin can( vegetable or fruit size, not coffee cans). Divide batter evenly among the cans. Cut three squares of tinfoil, about 5" x 5" each. Butter the foil and cover the cans securely, butter side down. Set a rack in the bottom of a soup pot or large deep pan. Place cans on the rack; pour in enough boiling water to come halfway up the sides of the cans. Cover the pot securely. Steam for 2 hours without removing the lid. To remove the bread from the cans, open the bottoms and push through. Slice in rounds and enjoy warm with butter or cream cheese.

 

 

 

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