"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Boston Brown Bread Recipe

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This recipe for Boston Brown Bread, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hutchison, Lorraine
Added: Friday, August 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup raisins
hot water
1tsp salt
1/2 flour
2 cups whole wheat flour
2 tsp baking soda
2 cups buttermilk
1/2 cup dark molasses
1 Tbs flour to coat raisins
2 coffee cans (13oz size) (3 3/4Diam X 5 1/4 Tall)

Directions:
Directions:
Preheat oven to 350F. Remove labels, if any, from coffee cans. Grease the cans and set aside. Place the raisins in a small bowl, cover with hot water and set aside. In a large bowl, combine flour, baking soda, and salt. Set aside. In a separate bowl, combine whole wheat flour, buttermilk, and molasses. Add to the first flour mixture and mix well. Drain the raisins and coat with flour; then fold into batter. Pour into prepared coffee cans and bake at 350F for 45 - 50 minutes or until toothpick inserted into the center comes out clean. Cool in the cans; then turn onto wire rack. Makes 2 loaves

 

 

 

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