"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Boston Brown Bread (Bran Bread), by Sue Sullivan, is from Struttman Family Reunion Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c.flour 2 c. All Bran Cereal (original kind) 2 c. brown sugar (packed) 2 tsp. baking soda 2 c. milk 1 T. vinegar pinch of salt 1/2 c. raisins 1/2 c. walnuts
In a large bowl combine the flour, cereal and brown sugar. Mix together the baking soda, milk, vinegar and salt. Set aside for a couple of minutes until bubbly. Combine all ingredients and add raisins and walnuts. Pour into five generously greased tin cans, (cleaned empty vegetable cans) and fill 2/3's full. Bake at 350º for one hour. For easy removal open bottom of can and push bread out.
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